C""Sr'ir& 


M^H?^ 


THE  PRACTICAL 
HOTEL  STEWARD 

Bg  John  bellman 

iiiiiiiiiiiiiiininHiiiiiiiiiniiiiiiiHiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiniiiiiiniiiiiiiiiiiiaiiin 

REVISED  TO  INCORPORATE  BOTH 
AMERICAN  &  EUROPEAN  PLANS 

iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiin^^^ 

Fourth  Sdition 


COPYRIGHT  1900.  BY  JOHN  TELLMAN 
COPYRIGHT  1913,  BY  JOHN  TELLMAN 


PUBLISHED  BY 

THE  HOTEL  MONTHLY 

443    SOUTH     DEARBORN     STREET 
CHICAGO      ::      ••      ILLINOIS 


lililiiiiHIM 


I'RKFACE  TO  THE  FIRST  EDITION. 
This  book,  "The  I'ractical  Hotel  Steward," 
is  written  from  the  stamlpoiiit  of  one  who  has 
hatl  years  of  practical  experience,  and  reflect 
what,  in  his  judgment,  are  the  best  methods 
for  a  steward  to  follow.  The  author  does  not 
claim  to  be  infallible,  or  that  his  methods  are 
better  than  those  of  many  others;  but  he  be- 
lieves them  to  contain  the  elements  of  success. 

John  Tellman. 


PREFACE  TO  THE  FOURTH  EDITION. 

When  I  first  wrote  ' '  The  Practical  Hotel 
Steward,"  thirteen  years  ago,  a  great  majority 
of  the  hotels  of  the  United  States  were  eon- 
ducted  on  the  American  plan,  by  which  room 
and  meals  is  sold  for  a  stated  price  per  day. 

Since  that  time  a  great  change  has  come 
over  the  hotel  business,  and  now,  in  the  larger 
cities,  practically  all  of  the  hotels  are  conducted 
European  plan;  and  in  the  country  places  the» 
tendency  is  also  for  European  plan,  by  which 
rooms  are  sold  separate  from  meals,  and  the 
meals  are  sold  either  for  a  stated  price  for 
the  full  meal,  or  restaurant  style,  in  which  you 
pay  only  for  what  is  ordered  and  served  to 
you. 

This  great  change  has  made  it  necessary  to 
revise  my  original  book,  and  to  adapt  it  also  for 
the  requirements  of  European  plan  hotels. 

In  the  rewriting  I  have  changed  the  original 
text,  as  applied  to  the  American  plan,  only 
where  necessary,  as  the  book  in  its  original  form 
met  with  very  general  approval,  and  has  gone 
thru  three  editions.  About  the  only  change  is 
the  addition  of  more  menus,  and  the  elimina- 
tion of  a  few  that  were  superfluous. 

The  new  reading  matter  in  the  book,  devoted 
to  European  i>lan,  will,  \  trust,  prove  of  espe- 
cii.l  value  to  houses  changing  over  to  the  Euro- 
pean plan,  as  well  as  to  Euro])ean  plan  houses 
already   established. 

This  fourth  edition  is  printed  witii  the  hope 
that  the  book  will  meet  the  same  generous  re- 
ception that  has  complimented  all  the  former 
editions.  Joiix  Tei,lm.\n. 


LIBRARY 

STATE  NORMM  SCHOOL 

MANUAL  ARTS  AND  HUV-i:  tCONOMlCS 

SANTA  BARSARA,  CALH^G/<KIA 


The  Practical  Hotel  Steward —  I 


Copyright  1900,  by  John  Tellman 
Fourth  Edition,  Revised,  Copyright  1913,  by  John  Tullman. 


American  vs.  European  or  a  la  Carte  System 

For  many  years,  in  fact,  since  tlie  begin- 
ning of  our  country,  there  has  been  in  vogue 
a  system  of  hotel  and  inn  keeping  which  is 
connnouly  known  as  the  American  plan,  and 
which  we  may  also  refer  to  as  the  ' '  table 
d'hote"  system;  though  differing  from  the 
latter  to  the  extent  that  when  the  traveler 
arrives  he  is  accommodated  at  a  fixed  price 
with  a  room  or  rooms  which  includes  all  of 
his  meals,  and  with  deductions  or  allowances 
for  any  meals  he  fails  to  partake  of. 

With  the  table  d'hote  system  (which  is  an 
old  European  custom),  the  guest  can  engage 
one  or  more  rooms  and  pay  for  his  meals  extra, 
which  are  of  a  fixed  price,  as,  for  instance: 
breakfast,  75  cents;  lunch,  60  cents,  and  din- 
ner, $1,  more  or  less,  according  to  the  style 
of  the  hotel. 

With  the  a  la  carte  (or  European  system, 
as  we  express  it),  the  guest  engages  room 
accommodations  separately  and  takes  his  meals 
in  the  restaurant  or  cafe  (usually  conducted 
in  connection  with  the  hotel),  selecting  his 
meals  as  best  suits  his  appetite  from  a  bill 
of  fare,  the  price  of  each  separate  article  of 
food  being  printed  in  connection  therewith. 

As  stated  in  the  beginning,  the  American 
plan  was  the  general  system  in  operation,  and 
many  a  hotel  keeper  has  become  wealthy  by 
careful  and  successful  management  in  running 
hotels  on  the  American  plan;  but  that  was 
when    this    country    had    not    advanced    to    its 

Q     present    state.      It    is    quite    doubtful    if   those 

S^    men  could  have  been  so  successful  under  high 

— ^  cost    of  living   conditions. 

The  system  was  without  a  doulit  (juitc  waste- 

[^  ful;  but  food  was  cheap  and  plentiful.  And 
in  the  ease  of  the  crude  house  as  built  by  our 
grandfathers,  for  lack  of  modern  comfort  it  is 

(^  not  up  to  our  present  needs.     We  must  progress 

ever,  and  hotel  keeping  has  advanced,  and  still 

rT]  is   advancing,   fully   as  rapidly   as   other   indus- 

Q-j  tries.     The  increase   in  population   and  growth 

of  our  cities  makes  it  necessary  to  build  larger 


^ 


INS 


hotels  which  require  every  modern  device  that 
will  add  to  the  comfort  of  a  discriminating 
CD  traveling  public,  and  at  the  same  time  keep 
^tlie   expense   account   within   the  proper   limits. 


In  building  tliese  large  hotels  it  becomes  ap- 
parent that  the  waste  increases  correspond- 
inglj'  in  the  American  plan  hotel.  The  amount 
of  raw  material  used  to  feed  the  guests  be- 
comes a  serious  question;  and  with  the  certain 
and  continual  increase  in  prices  it  means 
eventually   a   change,   or   ruin. 

The  change  came,  and  is  still  in  progress 
all  over  this  country,  to  the  European  system. 
In  nearly  all  of  the  cities  the  European  sys- 
tem has  displaced  the  old  custom  of  room  in- 
cluding meals. 

Our  country,  while  still  very  young  has 
passed  through  a  period  of  extravagance  and 
waste  not  known  in  recent  times  of  any  other 
country. 

We  were  placed  in  custody  of  an  immense 
domain  of  riches;  fine  land,  endless  tracts  of 
timber;  fabulous  wealth  in  mines  of  precious 
metals,  iron  and  coal;  plenty  of  game  and 
fish.  The  result  was  like  that  of  a  child  with 
too  many  toys  for  Christmas,  the  first  thing 
it  does  is  to  break  and  ruin  them;  so  our 
settlers,  nutny  of  them,  there  l)eing  no  law 
to  regulate,  began  immediately  on  a  career 
of  waste.  They  took  up  more  land  than  was 
needed  at  that  time,  and  began  denuding  the 
forests  of  magnificent  timber,  a  vast  amount 
of  which  was  absolutely  destroyed;  and  then 
began  a  method  of  poor  farming,  which  car- 
ried away  the  rich  surface  to  the  ocean.  The 
result  was  insufficient  crops  for  the  large  acre- 
age under  cultivation;  at  the  same  time  game 
was  almost  exterminated  and  rivers  and  lakes 
emptied  of  their  fisli.  Live  stock,  cattle,  sheep, 
hogs  and  poultry  for  a  time  became  plentiful. 
They  increased  without  any  material  care,  being 
permitted  to  range  at  large  on  our  public 
lands.  Everything  was  i)Ieiitiful  and  cheap  in 
this  land  of  plenty;  in  fact,  food,  as  well  as 
everything  else,  was  so  plentiful  that  the  plain 
laboring  people  were  not  without  at  least  one 
kind  of  meat  at  each  meal  of  the  day.  The 
word  economy  was  not  generally  known  among 
them.  This  was  not  only  in  families,  but  in  all 
establisliments  where  the  domestic  art  was  a 
]i;irt  of  the  conducting  of  a  business.  Many 
a  iiousokceper  looked  n])on  the  idea  of  saving 
tiiat   wiiich  was  not  used  at  one  meal  to  use  in 


THE  PRACTICAL  HOTEL  STEWARD 


some  way  for  the  next  with  disdain.  It  also 
made  us  a  nation  of  meat  eaters,  which  does 
not  prove  healthful  for  us.  The  rapid  growth 
in  population  and  the  corresponding  increase 
in  the  price  of  food  in  consequence  thereof, 
has  brought  about  the  necessity  of  a  change. 
The  family  has  found  it  necessary  to  econo- 
mize; so  also  the  catering  establishments  and 
hotels.  The  latter  found  that  there  nuist  be  a 
more  economical  method  in  order  to  survive; 
so  the  European  system  is  gradually  supplant- 
ing the  American  plan. 

This  has  brought  about  an  important  change 
in  the  res})Ousibilities  of  the  steward.  Pri- 
marily the  duties  of  a  steward  are  the  same 
as  in  former  years;  but  he  has  progressed.  He 
buys  as  he  has  previously  done,  but  has  im- 
proved the  grade  of  goods  of  his  jjurehase. 
He  still  buys  the  best  in  order  to  have  the  least 
waste,  at  the  lowest  prices  at  which  he  can 
possibly  obtain  it.  But  he  is  now  also  some- 
what of  a  merchant.  He  must  now  figure 
about  how  much  must  be  charged  for  his  goods 
in  order  to  gain  a  reasonable  return.  To  cover 
all  loss  by  shrinkage  he  must  be  able  to 
equalize  his  jjrices  so  that  his  goods  will  sell. 
In  like  manner  the  grocery  man  sells  sugar  at 
a  fraction  of  a  cent  profit  but  increases  the 
profit  on  the  fancy  novelties  to  even  up. 

The  steward's  catering  should  be  in  the 
direction  to  draw  the  guests'  attention  fiom 
steak,  chops  and  roast  beef,  for  the  prices  on 
these  articles  have  advanced  to  where  there  is 
almost  no  chance  for  an  earning  on  them; 
and  it  is  certain  that  low  priced  meats  and 
poultry  are  a  thing  of  the  past.  So  it  is  the 
steward  has  begun  to  be  a  student  of  economy 
and  a  merchandizer  with  i' ,  He  is  also  begin- 
ning to  study  the  chemical  value  of  foods,  a 
knowledge  of  which  is  beneficial  in  his  voca- 
tion. 

The  system  of  bill  of  fare  construction  is 
much  different  from  the  old.  Roast  beef  and 
beef  steak,  which  have  always  been  the  target 
for  the  patron,  and  from  which  it  is  necessary 
to  draw  them  away  as  much  as  possible,  must 
be  j|is  aim. 

The  other  day  I  received  one  of  the  most 
beautiful  books  of  advertisement  which  it  has 
been  my  ])leasure  to  behold.  It  came  from  the 
Ritz-Carlton  system  of  hotels  and  restaurants. 
I  read  a  paragraph  in  it  on  the  beginning  of 
the  career  of  Mr.  Ritz,  from  a  humble  farmer 
to  the  most  noted  hotel  man  of  modern  times; 
and  another  paragraph  on  the  service  and  food 
offered  in  the  Ritz-Carlton  restaurants,  espe- 
cially on  the  Hamburg-American  steamers.   The 


articles  have  only  a  few  lines  in  each  para- 
graph, but  they  express  a  whole  instructive 
book,  Mr.  Ritz's  rise  in  the  business  was  due 
to  his  ability  as  a  disciplinarian,  and  a  natural 
taste  for  the  elegant  and  refined,  to  serve 
everything  in  an  attractive  and  tempting  way; 
and  this  is  particularly  emphasized  when  speak- 
ing of  tlieir  restaurant  service  on  the  ocean 
steamers.  It  states  the  food  served  in  these 
restaurants  is  light  and  dainty.  Heavy  dishes, 
such  as  steak,  cho2)S,  etc.,  are  not  much  called 
for.  These  light  dishes  are  placed  before  the 
diner  in  a  manner  as  attractive  and  pleasing  as 
possible.  This  should  cause  the  hotel  man, 
steward  and  caterer  to  study  and  learn  to  step 
forward. 

When  I  wrote  the  first  edition  of  The  Prac- 
tical Hotel  Steward  it  was  a  common  expres- 
sion that  it  was  impracticable  to  run  a  hotel 
as  they  run  first-class  hotels  in  Europe.  Several 
years  have  brought  a  change,  and  we  now  have 
one  operating  successfully  in  this  country  (the 
Ritz-Carlton  in  New  York)  ;  and  very  soon  we 
will  have  more;  and  I  say  if  we  do  not  progress 
as  we  should,  get  busy  and  study  refinement 
with  economy  and  more  economy,  we  will  lose 
out  in  the  end.  This  also  includes  the  maitre 
d 'hotel  and  the  chef.  On  the  latter  much  de- 
pends in  revolutionizing  the  kitchen  in  many 
instances.  It  means  that  he  should  make 
greater  efforts  in  his  variety  of  delectable 
made  dishes,  served  in  tasteful  manner;  and 
it  means  that  the  maitre  d 'hotel  should  in- 
struct his  waiters  to  recommend  specially  pre- 
pared  dishes. 

*     «     « 

Hotel  men  should  travel.  They  should  visit 
the  new  j^laces,  the  hotels  and  restaurants  in 
other  parts  of  the  country.  It  is  the  best 
educational  factor  that  the  peojile  in  our  busi- 
ness have.  We  learn  from  others  as  others 
learn  from  us. 

Europe  learned  its  lesson  from  travelers  and 
pilgrims  who  had  visited  the  Orient  and  re- 
turned with  much  fabric  of  all  kinds.  Porce- 
lain was  introduced  into  western  Europe  from 
China.  Before  that  most  of  the  furnishings 
and  works  of  art  were  known  only  in  a  crude 
way.  Intercourse  with  the  more  advanced 
nations  stimulated  progress;  so  does  our  inter- 
course with  hotels  and  hotel  men  in  other  cities 
and  other  countries  stimulate  our  desire  to 
progress. 
The  Steward's  Duties  (American  Plan) 

The  steward  is  a  man  who  manages  the  do- 
mestic concerns   of   another. 


THE  PEACTICAL  HOTEL  STEWARD 


Stewardship  is  by  no  means  created  by  the 
advancement  of  the  times,  or  improved  methods 
of  conducting  hotels,  clubs  or  restaurants.  On 
the  contrary,  we  find  this  quite  an  ancient 
position  of  honor  and  trust.  For  instance:  in 
Scripture,  we  find  that  Abraham  had  his  stew- 
ard ;  Joseph  was  the  steward  of  Potiphar ;  and, 
as  we  follow  history  down  to  the  present  time, 
all  royal  households  and  men  of  wealth  and 
position  accustomed  to  maintaining  an  estab- 
lishment always  have  a  manager  for  their  do- 
mestic affairs — a  steward. 

The  hotel  steward  of  today  is  supposed  to  be 
the  same  kind  of  a  man  as  history  describes — 
a  manager,  and  an  honest,  trustworthy,  judi- 
cious man  on  whom  the  domestic  welfare  and 
happiness  depends.  His  duties  in  olden  times 
were  to  supply  the  wants  and  necessary  serv- 
ants for  the  entertainment  of  those  by  whom 
he  was  employed.  The  duties  of  the  hotel 
steward  of  today  are  to  keep  the  house  prop- 
erly supplied  with  provisions,  to  govern  the 
help  engaged  in  preparing  such  provisions,  and 
to  direct  the  service. 
Essential  Qualifications 

A  steward  should  possess  these  three  qualifi- 
cations— honesty,  a  fair  education  and  good 
judgment.  A  man,  no  matter  how  efficient, 
will  not  be  retained  in  position  when  found  to 
be  dishonest.  The  fact  that  a  man  has  "the 
itching  palm"  will  travel  many  miles  farther 
than  himself,  and  he  often  wonders  why  he 
cannot  find  another  job.  Education  is  neces- 
sary, for  it  goes  with  judgment.  A  man  with- 
out judgment  cannot  manage  others  unless  de- 
pending upon  brute  force;  and  where  force 
must  be  resorted  to  there  can  be  no  harmony 
and  no  pleasure  in  work;  and  often  he  will  be 
obliged  to  dismiss  help  who  have  proved  most 
valuable  assistants. 
Adapt  Himself  to  Circumstances 

To  be  a  successful  steward  a  man  must  be 
able  to  adapt  himself  to  circumstances,  as  no 
two  hotels  will  be  found  just  exactly  alike  in 
every  respect — the  class,  capacity  and  internal 
arrangements  being  prime  causes.  He  will  find 
some  houses  not  so  modern,  others  not  so  well 
equipped  as  some  in  which  he  has  previously 
been  employed.  That  should  be  no  reason  for 
him  to  insist  that  "the  pantry  is  in  the  wrong 
place,"  "the  furniture  and  utensils  are  com- 
pletely out  of  date ; "  or,  "  worn  out  and 
should  be  thrown  out  at  once ;  "  or,  "he  can- 
not work  in  such  an  old  rattletrap."  While 
a  great  deal  of  the  above  may  be  true,  yet 
others  had  charge  before  him  and  the  house 
(may  have)   made  a  great  deal  of  money  for 


the  proprietors;   and  if  he  will  only  try  to  ac- 
custom himself  to  the  house  as  he  finds  it,  he 
may   find   things   not   so   badly   arranged  after 
all. 
Give  Help  a  Fair  Trial 

A  steward  on  entering  a  new  place  should 
not  do  so  with  the  belief  that  all  the  help  of 
his  predecessor  must  be  fired  out.  Wait  and 
give  them  a  trial,  for  they  may  be  a  great 
deal  better  than  those  which  he  can  get  to  fill 
the  places  so  vacated.  Should  he  find  by  fair 
trial  that  the  old  help  are  undesirable,  then  by 
all  means  change  as  quickly  as  possible. 
Help  Must  Respect  Him 

A  steward  of  judgment  knows  how  to  main- 
tain the  respect  of  all  with  whom  he  may  come 
in  contact.  The  position  being  clothed  with 
considerable  dignity  requires  him  to  be  of  a  re- 
served manner,  speaking  to  those  in  his  charge 
on  business  only;  yet  he  should  not  be  haughty 
or  hard  to  approach.  He  can  be  pleasant  to 
the  yardman  or  any  of  those  under  him  and 
at  the  same  time  feel  (and  have  them  feel)  he 
is  their  superior. 
Relation  to  Proprietor  or  Manager 

The  steward's  relation  to  the  proprietor  or 
manager  its  that  of  assistant  in  the  fullest 
sense.  The  proprietor  or  manager  handles  the 
business  part;  the  steward  manages  the  do- 
mestic concerns.  The  steward  has  charge  of 
the  back  part  of  the  house,  attends  to  the  mar- 
keting, sees  that  the  help  are  all  in  their  places 
of  duty,  that  the  meals  are  on  time,  superin- 
tends the  preparation  of  the  bills  of  fare,  is 
particularly  careful  that  economy  is  observed 
in  all  branches  of  his  department,  and  sees  to 
it  that  his  expense  account  does  not  exceed  the 
fixed  limit  for  the  class  of  house  in  which  he 
is  working.  He  should  feel  on  terms  of  utmost 
ease  with  his  employer  in  order  tliat  he  may 
converse  freely  on  any  topic  appertaining  to 
tlie  business  in  which  both  are  interested — to 
consult  freely  on  all  matters.  By  so  doing  he 
is  certain  to  learn  the  ideas  and  desires  of 
those  it  is  to  his  interest  to  please  and  satisfy. 
1  believe  it  proper  and  businesslike,  in  most 
instances,  for  the  steward  to  forego  his  own 
ideas  to  those  of  his  employer,  for  it  is  his 
employer's  money  which  the  steward  spends 
for  the  house.  The  steward  should  not  go  to 
the  proprietor  or  manager  with  all  little  trou- 
bles of  no  consequence.  He  is  surely  capable 
of  dealing  with  them  judiciously  without  the 
assistance  of  the  man  who  is  probably  more  oc- 
cupied than  himself. 
Relation  to  the  Guests 

While    a    steward    should    at    all    times    treat 


TIIK   PRACTICAL   IIOTKL  STEWARD 


guests  whom  he  meets  with  courtesy  and  re- 
spect, it  is  not  advisable  to  court  acquaintance. 
In  ^onie  houses  it  is  even  better  to  keep  at  a 
distance,  for  the  reason  that  (esjieeially  witli 
regular  boarders)  they  often  hope  to  gain 
thereby  some  personal  favor,  which,  if  granted 
and  found  out  by  the  other  guests,  they  would 
be  apt  to  feel  slighted  and  cause  complaint. 
I  will  say,  however,  that  he  should  not  be  deaf 
to  suggestions  from  guests  or  patrons  of  the 
house;  he  may  hear  something  which  may  prove 
beneficial.  If  a  complaint  is  made  give  a  fair 
hearing  and  then  promise  investigation  and 
remedy.  It  is  to  be  remembered  that  a  stew- 
ard, no  matter  how  old  in  the  business  is  never 
too  old  to  learn. 
Relation  to  the  Housekeeper 

Tlie  steward's  relation  to  the  housekeeper 
should  be  that  of  an  associate  in  business,  and 
should  be  cordial.  While  in  some  (especially 
country)  hotels  the  steward  is  in  authority 
over  the  housekeeper,  yet  in  the  well-arranged 
and  regulated  large  city  houses  they  are  en- 
tirely independent  of  each  other.  But  they 
have  a  great  many  things  in  common  and  can 
help  and  accommodate  each  other  in  a  great 
many  ways,  especially  in  the  management  and 
exchange  of  help.  It  often  happens  that  the 
steward  is  short  of  someone  in  his  department; 
the  housekeeper  can  send  him  one  of  her  help 
to  fill  the  vacancy  temporarily.  On  the  other 
hand,  she,  for  some  reason  or  other,  may  find 
it  necessary  to  keep  one  or  more  of  her  help 
late  in  finishing  certain  work  in  the  house.  It 
will  not  inconvenience  the  steward  to  see  that 
they  are  well  fed.  Also  any  requisitions  of 
necessaries  the  housekeeper  may  send  to  the 
storeroom  should  be  promptly  attended  to ;  and 
should  the  articles  not  be  on  hand  they  should 
be  gotten  as  soon  as  possible.  These  little 
attentions  sometimes  save  a  great  deal  of  an- 
noyance. 
Relation  to  the  Headwaiter  or  Maitre  d' Hotel 

In  all  well-regulated  hotels  the  steward  is  in 
direct  authority  over  tlie  headwaiter  and  dining 
room  forces.  But  as  the  headwaiter  is  usuallj'' 
a  man  of  intelligence  the  steward  should  use 
caution  in  his  application  of  such  authority, 
lest  a  breach  of  harmony  might  occur.  Quite 
true,  if  the  headwaiter  does  not  try  to  fulfill 
the  steward's  directions  it  is  in  the  steward's 
power  to  remove  him  or  cause  him  to  be  re- 
moved. But  this  is  not  always  best.  The  head- 
waiter  may  be  a  first-class  man.  He  comes  in 
direct  contact  with  all  the  guests,  as  well  as 
the  manager  or  proprietor,  and  his  efficiency 
has   (very  likely)   proven   itself  in   many  ways. 


It  would  be  hard  for  the  steward  to  remove  or 
try  to  have  him  removed  without  serious  re- 
monstrance. With  cool  deliberation  such  fric- 
tion need  never  occur,  for  the  reason  that  you 
should  not  try  to  fill  his  place  (perform  his 
duties)  when  he  is  there  for  that  purpose.  For 
instance:  the  steward  going  into  the  dining 
room  during  meal  time  and  usurping  the  head- 
waiter's  duties,  such  as  seating  guests,  etc.  The 
headwaiter  is  not  incapable;  or,  if  he  is  he 
should  not  be  there,  for  in  that  case  it  would 
surely  be  impossible  for  him  to  maintain  dis- 
cipline and  the  obedience  of  his  waiters.  It 
is,  however,  proper  for  the  steward  to  call  at- 
tention to  and  criticize  the  appearance  and 
efficiency  of  the  waiters.  It  is  to  the  steward's, 
as  well  as  to  the  headwaiter 's  interest,  that 
waiters  are  in  proper  dress,  and,  above  all, 
clean  in  appearance;  also  that  they  serve 
neatly  and  with  all  possible  dispatch.  The 
steward  also  gives  directions  to  the  headwaiter 
of  any  change  or  addition  in  service,  that  he 
may  inform  his  waiters  before  meal  hours; 
also  any  new  rules  in  working.  When  arrang- 
ing for  banquets  or  special  service  of  any  kind, 
the  headwaiter  awaits  the  directions  of  the 
steward  from  beginning  to  end.  All  this  can  be 
done  witliout   any  breach  in  harmony. 

*  *      » 

When  the  nmnager  or  iiroprietor  finds  the 
steward  a  man  of  honesty  and  energetic,  en- 
dowed with  the  cpialities  as  described  in  the 
foregoing,  it  will  cause  him  to  make  a  confidant 
of  his  employee  and  together  they  go  into  the 
needs  of  a  house  necessary  to  modernize  it  in 
its  working  departments. 

*  *     » 

The  Organizing,  Governing  and  Feeding  of 
Employes  (American  Plan) 
The  most  important  part  of  the  steward's 
duties  is  the  organizing,  governing  and  feed- 
ing of  the  help.  I  will  begin  this  subject  by 
dividing  the  working  department  into  different 
branches,  as  follows: 

1.  The  cooks. 

2.  Pastry   and   bakery. 

3.  Fruit    pantry. 

4.  Silver  and  glass  pantry. 
.5.  Dish  service. 

6.  Servants '  halls. 

7.  Storeroom. 

8.  Wine  room. 

9.  Yardmen. 

10.     Assistant  or  inside  steward. 
[The  latter  allowable  only  in  the  larger  houses.] 

*  *     * 

For  European  Plan 

The  organization  for  European  plan  differs 
somewhat    from    the    regular    American    j)lan. 


THE  PEACTICAL  HOTEL  STEWAED 


there  being  an  important  addition  to  the  list, 
viz.,  that  of  the  system  of  checking  or  con- 
trol, as  it  is  called  in  some  houses.  The  sec- 
tions are  about  as  follows: 

1.  Chef's  division. 

2.  Pastry. 

3.  Headwaiter 's  division. 

4.  Assistant  steward. 

5.  Head  checker  and  assistant, 

6.  Eestaurant  cashiers. 

7.  Pantry  stewards. 

8.  Fruit  pantry. 

9.  Silver  and  glass  pantry. 

10.  Dish  service. 

11.  Commissary. 

12.  Wine  room. 

13.  Night  steward. 

14.  First   officers. 
1.5.     Second  officers. 

16.  Mess  hall. 

17.  Watchmen. 

18.  Yardman. 

The  foregoing  list  is  the  average  for  a  large 
European  system  hotel.  For  the  smaller  houses 
on  the  same  plan  there  may  be  some  of  the 
divisions  listed  which  are  usually  included  in 
the  xVuditor's  division,  especially  the  cashiers 
and  checkers,  as  the  auditors  check  their  work 

in   all   cases. 

*     *     * 

The  Feeding  of  Employes 

OFFICERS     AND     SERVAXT.S '     DIXIXG     ROOMS 

In  the  large  hotels  the  help 's  dining  rooms 
are  divided  into  three  classes. 

First,  the  officers '  dining  room,  where  all 
the  employees  holding  an  official  capacity, 
namely,  clerks,  cashiers,  assistant  housekeepers, 
head  of  the  laundry,  operators  and  others  of 
like  standing;  ladies'  maids,  valets  and  nurses 
also  take  their  meals  in  this  room. 

Second,  or  sub-officials'  hall:  In  this  room 
are  the  mechanics,  paper  hangers,  painters,  par- 
lor maids,  head  bell-man,  head  houseman  and 
help  of  like  standing. 


Third,  the  mess  hall:  In  this  room  all  other 
help  take  their  meals.  It  includes  the  maids, 
housemen,  laundry  help,  porters,  doormen  and 
all  others  who  belong  to  this  class. 

In  hotels  where  there  are  both  white  and 
colored  help,  they  should  be  fed  in  separate 
rooms,  to  prevent  any  possibility  of  trouble. 

In  the  first  officers'  hall  usually  there  are 
regular  dining  room  waiters,  good  silver,  linens 
and  dishes,  making  the  service  first-class  in 
every  respect;  although  the  waiters  are  usually 
new  beginners  who  have  trained  as  bus  boys 
and  are  glad  for  the  promotion. 

In  the  second  oflScers'  hall  I  have  found 
girls  very  satisfactory;  the  service  is  plainer 
but  the  food  about  the  same  as  the  first 
officers '. 

In  the  mess  hall  I  have  found  it  most  diffi- 
cult to  keep  the  waiters,  as  many  of  the  help 
are  not  very  pleasant  guests  to  wait  on.  But 
girls  are  the  best ;  they  are  cleaner  and  more 
prompt  and  reliable. 


The  question  of  what  it  costs  to  feed  the 
employees  of  a  hotel  has  been  very  much  dis- 
cussed from  time  to  time,  and  no  doubt  in  all 
hotels  it  has  caused  more  real  study  from  the 
steward's  standpoint  than  any  other  branch  of 
his  work.  In  December,  1910,  I  arranged  that 
the  chefs  of  the  two  hotels  under  my  super- 
vision, co-operating  with  the  assistant  stewards, 
make  a  seven-day  test  of  how  much  it  required 
to  feed  the  help  we  kept  at  that  time.  We  in- 
cluded in  this  every  person  connected  with  the 
hotel,  not  excepting  those  who  signed  checks 
in  the  dining  room,  and  made  every  effort  to 
be  accurate,  with  the  following  result,  which 
was  almost  the  same  in  both  hotels: 


FIRST  OFFICERS'  DINING  ROOM. 


Breakfast 


Fresh  fruit, 

Ham  or  bacon, 

Eggs,  fried,  boiled  or  scrambled, 

Potatoes,  fried, 

Oat  meal, 

Cakes, 

Rolls, 

Coffee,  tea  or  milk. 


Dinner 


SUNDAY 


Okra  soup. 

Spring  onions, 

Bjiled  lake  trout, 

Roast  beef, 

Chicken  croquette, 

Mashed  potatoes, 

Peas, 

Tomatoes, 

Dessert, 

Coffee,  tea  or  milk. 


Supper 


Steak  or  chops, 
Hungarian  goulash. 
Mashed  potatoes. 
Peas, 

Succotash, 
Salad, 

Preserved  fruit. 
Coffee,  tea  or  milk. 


THE  PRACTICAL  HOTEL  STEWARD 


The  same. 


MONDAY 

Vegetable  soup, 

Radishes, 

Lake  trout, 

Boiled  beef  with  vegetables, 

Beef  braised, 

Scrambled  eggs. 

Mashed  potatoes. 

Stewed  tomatoes. 

Corn, 

Dessert, 

Coffee,  tea  or  milk. 


Bacon  and  eggs, 
Cold  meats. 
Meat  stew. 
Mashed  potatoes, 
Corn, 
Salad, 

Lima  beans, 
Preserved  fruit, 
Coffee,  tea  or  milk. 


The  same. 


TUESDAY 

Tomato  soup. 

Radishes, 

Boiled  sea  trout. 

Roast  beef. 

Sweetbread  croquettes. 

Southern  hash, 

Mashe  potatoes, 

Lima  beans, 

Peas, 

Dessert, 

Coffee,  tea  or  milk. 


Breaded  veal  cutlets, 
Cold  meat, 
Stewed  kidney, 
Mashed  potatoes, 
Beets, 

String  beans. 
Salad, 

Preserved  fruit, 
Coffee,  tea  or  milk. 


The  same. 


WEDNESDAY 

Vegetable  soup, 

Olives, 

Fried  perch. 

Roast  veal. 

Corned  beef  and  cabbage, 

Mashed  potatoes. 

Succotash, 

Kohlrabi, 

Dessert, 

Cofifee,  tea  or  milk. 


Pork  chop  or  cold  meat. 

Lamb  stew. 

Mashed  potatoes. 

Beets, 

String  beans, 

Salad, 

Preserved  fruit. 

Coffee,  tea  or  milk. 


The  same. 


THURSDAY 

Split  peas  soup. 

Dill  pickles. 

Red  snapper,  Creole, 

Roast  beef. 

Chicken  stew. 

Mashed  potatoes. 

Beets, 

Dessert, 

Cofiee,  tea  or  milk. 


Small  steak  or  cold  meat 

Lamb  stew. 

Mashed  potatoes. 

Peas, 

String  beans. 

Salad, 

Preserved  fruit, 

Coffee,  tea  or  milk. 


The  same. 


FRIDAY 

Okra  soup. 

Radishes, 

Boiled  lake  trout,  hollandaise, 

Sweetbread  croquettes. 

Chicken  stew. 

Mashed  potatoes, 

Dessert, 

Coffee,  tea  or  milk. 


Fried  eggs  or  cold  meat, 

Southern  hash. 

Mashed  potatoes, 

Peas, 

Corn, 

Salad, 

Preserved  fruit, 

Coffee,  tea  or  milk. 


The  same. 


SATURDAY 

Chicken  gumbo, 

Olives, 

Fried  perch. 

Roast  veal. 

Short  ribs, 

Irish  stew. 

Mashed  potatoes. 

Tomatoes  with  rice. 

Peas, 

Dessert, 

Coffee,  tea  or  milk. 


Liver  and  bacon, 
Cold  meat. 
Goulash, 

Mashed  potatoes. 
Stewed  corn, 
Lima  beans. 
Salad, 

Preserved  fruit, 
Coffee,  tea  or  milk. 


THE  PBACTICAL  HOTEL  STEWARD 


SECOND  OFFICERS'  DINING  ROOM 


Breakfast 


Fresh  fruit, 

Ham  or  bacon, 

Eggs,  fried,  be  led  or  scrambled, 

Potatoes,  fried, 

Oat  meal, 

Cakes, 

Rolls. 

Coffee,  tea  or  milk. 


The  same. 


The  same 


The  same. 


The  same. 


The  same. 


The  same 


Dinner 

SUNDAY 

Okra  soup. 

Roast  beef. 

Leg  of  mutton. 

Mashed  potatoes, 

Peas, 

Tomatoes, 

Dessert, 

Coffee,  tea  or  milk. 

MONDAY 

Vegetable  soup. 

Boiled  beef  with  mustard, 

Loin  of  veal. 

Calf  brains  and  scrambled  eggs 

Mashed  potatoes. 

Stewed  tomatoes. 

Corn, 

Dessert, 

Coffee,  tea  or  milk. 

TUESDAY 

Tomato  soup. 

Roast  beef, 

Sweetbread  croquettes. 

Southern  hash, 

Mashed  potatoes, 

Lima  beans. 

Peas, 

Dessert, 

Coffe?,  tea  or  milk. 

WEDNESDAY 

Vegetable  soup, 

Fried  lake  perch. 

Loin  of  pork, 

Corned  beef  and  cabbage. 

Mashed  potatoes. 

Succotash, 

Kohlrabi, 

Dessert, 

Coffee,  tea  or  milk. 

THURSDAY 

Split  peas  soup, 

Roast  beef, 

Chicken  stew. 

Mashed  potatoes. 

Beets, 

Dessert, 

Coffee,  tea  or  milk. 

FRIDAY 

Okra  soup, 

Fried  sun  perch. 

Shoulders  of  pork, 

Chicken  stew. 

Mashed  potatoes, 

Dessert, 

Coffee,  tea  or  milk. 

SATURDAY 

Chicken  gumbo, 

Olives, 

Short  ribs, 

Irish  stew. 

Chicken  fricasse, 

Ma-^hed  potatoes, 

Tomatoes  with  rice, 

Peas, 

Dessert, 

Coffee,  tea  or  milk. 


Supper 


Small  steak, 
Chicken  stew. 
Mashed  potatoes, 
Peas, 

Succotash, 
Preserved  fruit. 
Coffee,  tea  or  milk. 


Mutton  chops 
Cold  meats. 
Veal  pot  pie. 
Mashed  potatoes 
Corn, 

Lima  beans, 
Preserved  fruit. 
Coffee,  tea  or  milk. 


Pork  chop. 
Cold  meats, 
Lamb  hash. 
Mashed  potatoes. 
Beets, 

String  beans. 
Salad, 

Preserved  fruit. 
Coffee,  tea  or  milk. 

Small  steak  or  cold  meat, 

Mashed  potatoes. 

Beets, 

String  beans. 

Salad, 

Preserved  fruit. 

Coffee,  tea  or  milk. 


Lamb  stew. 
Cold  meat, 
Mashed  potatoes. 
Peas, 

String  beans. 
Salad, 

Preserved  fruit, 
Coffee,  tea  or  milk, 

Bacon  and  eggs. 
Cold  meat. 
Mashed  potatoes. 
Peas, 
Corn, 

Preserved  fruit. 
Coffee,  tea  or  milk. 

Pork  chops. 
Goulash 

Mashed  potatoes. 
Stewed  corn, 
Lima  beans. 
Salad, 

Preserved  fruit. 
Coffee,  tea  or  milk. 


Tin-:  PRACTICAL  HOTEL  STEWAHH 


Breakfast 


Oat  meal, 
Sausage, 
Boiled  potatoes. 
Coffee  or  milk. 

Hominy  grits. 
Liver  and  bacon, 
Boiled  potatoes, 
Coffee,  tea  or  milk 


Cracked  wheat, 
Pork  necks. 
Boiled  potatoes. 
Coffee  or  milk. 


MEALS  SERVED  IN  MESS  HALL. 
Dinner 


SUNDAY 

Wieuer  worst  and  cabbage, 
Boiled  potatoes. 
Coffee,  tea  or  milk. 

MONDAY 

Smoked  shoulders. 
Pork  and  cabbage, 
Boiled  potatoes. 
Coffee,  tea  or  rnilk. 

TUESDAY 

Lamb  stew. 
Boiled  beef. 
Boiled  potatoes, 
Coffee,  tea  or  milk 


Supper 


Assorted  cold  meats. 
Boiled  potatoes, 
Coffee,  tea  or  milk. 


Cervelat  sausage, 
Head  cheese. 
Boiled  potatoes. 
Coffee,  tea  or  milk. 


Assorted  cold  meats, 
Boiled  potatoes, 
Stewed  evaporated  fruit, 
Coffee,  tea  or  milk. 


Oat  meal. 
Liver  and  bacon, 
Boiled  potatoes. 
Coffee  or  milk. 


Hominy  grits. 
Sausage, 
Boiled  potatoes. 
Coffee  or  milk. 


Cracked  v\heat, 
Breakf-'St  bacon  and  eggs. 
Boded  potatoes. 
Coffee  or  milk. 


WEDNESDAY 

Smoked  necks. 
Split  peas, 
Boiled  potatoes, 
Coffee,  tea  or  milk. 

THURSDAY 

Soup, 

Lamb  stew. 
Noodles, 
Boiled  potatoes, 
Coffee,  tea  or  milk. 

FRIDAY 

Soup, 

Fish, 

Pork  shoulders. 

Navy  beans. 

Boiled  potatoes. 

Coffee  or  milk. 


Assorted  cold  meats. 
Boiled  potatoes, 
Stewed  evaporated  fruit. 
Coffee,  tea  or  milk. 


Cold  meats. 
Boiled  potatoes, 
Stewed  prunes. 
Coffee,  tea  or  milk 


Cold  meats, 
Boiled  potatoes, 
Coffee,  tea  or  milk 


Oat  meal. 
Liver  and  bacon. 
Boiled  pota  oes, 
Coffee  or  milk. 


SATURDAY 

Corned  beef  and  kale. 
Boiled  potatoes. 
Coffee,  tea  or  milk. 


Cold  meats. 
Boiled  potatoes. 
Coffee,  tea  or  m.ilk. 


DFXEMBER.  1912. 


Estimated   cost    of  feeding  340   employees,   7 
days'  figures : 

Monday,  Issues,  $119  36 

Tuesday,  "  120.54 

Wednesday,        "  98.90 

Thursday,  "  92.29 

Friday,  "  115-56 

Saturday,  "  114  99 

Sunday,  "  85  72 

Total,  $747  36 
*     *     * 

Estimated  cost  at  12}^  cents  per  head  : 

One  employee,  per  meal $       .12^ 

"day 37>^ 

"  "  "     week 2.62  J^ 

"  "  "     monih 11.62% 

"     5  ear 136.88 


The  fore^'oiiiji  was  at  a  time  when  food  was 
i-till  of  a  reasonable  vai'iety  and  the  weather 
not  yet  very  cold;  lint  nature  provides  the 
human  stomach  usually  with  a  good  and 
healthy  appetite  at  this  season  of  the  year;  the 
system  requires  food  at  the  approach  of  ^vin- 
ter  which  will  build  fat  tissues  as  a  protection 
against  the  cold.  This  is  more  aj)parent  as 
we  go  farther  north,  where  the  climate  is 
rough  and  cold  for  the  greater  part  of  the  year. 
In  the  region  approaching  the  polar  Arctic  cir- 
cles the  craving  for  fatty  food  becomes  so 
great  that  the  blubber  of  whale,  walrus  and 
other  fat  fish  are  much  appreciated  as  a  diet 
by  the  inhabitants.  I  speak  of  this  to  illus- 
trate that  when  feeding  a  number  of  people, 
the  season  and  climate  should  be  considered. 
Your  food  is  much  lighter  and  more  inexpen- 
sive   in   the    summer — the    months   the    stomach 


THE  PRACTICAL  HOTEL  STEWARD  y 

Average  Composition  and  Fuel  Value  of  Common  Food  Products. 


FOOD    MATERIALS    AS    PURCHASED 


0)  (p 

0)  o 

.sl 

4)  O 

o 

S 

*J  U 

.  Si 

^  (-. 

-  ki 

—  u  — 

m  I* 

d  <u 

O  01 

J-j  <p 

t-  <u 

s:  V 

a*  <u  c3 

^u. 

can, 

O 

ton. 

3n.r  1 

12.7 

52.4 

19.1 

17.9 

0.8 

1,100 

20.8 

43.8 

13.9 

21  '^ 

0.7 

1,135 

7.2 

60.7 

19.0 

12.8 

1.0 

890 

18.7 

49.1 

14.5 

17.5 

0.7 

995 

15.7 

50.4 

15.4 

18.3 

0.7 

1,045 

S.4 

49.2 

14.3 

23.8 

4.6 

1,245 

24.5 

54.2 

15.1 

6.0 

0.7 

535 

20.7 

56.2 

16.2 

6.6 

0.8 

580 

21.2 

41.6 

12.3 

24.5 

0.7 

1,235 

17.2 

45.4 

13.8 

23.2 

0.7 

1,210 

10.7 

48.0 

13.5 

25.9 

0.8 

1,320 

12.4 

44.9 

12.0 

29.8 

0.7 

1,450 

13.6 

34.8 

14.2 

33.4 

4.2 

1,635 

7.9 

1.9 

86.2 

3.9 

3,555 

7.7 

17.4 

9.1 

62.2 

4.1 

2,715 

39.8 

13.0 

44.2 

1.1 

2.2 

2,075 

92.9 

4.4 

0.4 

1.1 

1.2 

120 

90.0 

1.8 

1.1 

5.9 

1.5 

185 

25.9 

47.1 

13.7 

12.3 

0.7 

765 

''2  7 

42.4 

16.1 

18.4 

0.8 

1,060 

44.7 

40.4 

10.2 

4.2 

0.7 

370 

50.1 

35.2 

9.4 

4.8 

0.7 

380 

24.9 

40.2 

16.0 

0.4 

18.5 

325 

63.5 

21.8 

12.1 

2.6 

915 

88.3 

6.0 

1.3 

3.3 

1.1 

225 

11.2 

65.5 

13.1 

9.3 

0.9 

635 

11.0 

1.0 

85.0 

3.0 

3,410 

87.0 

3.3 

4.0 

5.0 

0.7 

310 

90.5 

3.5 

.3 

5.1 

0.7 

165 

26.9 

8.8 

8.3 

54.1 

1.9 

1,430 

74.0 

2.5 

18.5 

4.5 

0.5 

865 

34.2 

25.9 

33.7 

2.4 

3.8 

1,885 

ANIMAL  FOOD. 
Beef,  Fresh:  Porterhouse  steak. . . 
Ribs    


Round    

Fore  quarter   

Hind  quarter   

Beef,  corned  

Veal :     Fore  quarter 

Hind  quarter   

Mutton:      Fore  quarter 

Hind  quarter   

Pork,   Fresh :      Ham 

Shoulder 

Pork,  Salted,  Cured  and  Pickled:     Ham,  smoked. 

Salt  pork    

Bacon,  smoked  

Sausage:     Pork  

Soups:      Beef   

Tomato  

Poultry:     Fowls   

Turkey  

Fish :     Mackerel,  whole,  fresh 

Shad,   whole,    fresh 

Cod,  salt 

Salmon,  canned  

Oysters,   "solids"    .' 

Eggs:     Hen's  eggs 

Dairy   Products,    Etc.:      Butter 

Whole  milk    

Skim  milk  

Condensed  milk    

Cream   

Cheese,   full  cream 


VEGETABLE  FOOD. 

Flour  Meal,   Etc.:     Graham  flour 

Wheat    flour,    patent    roller    process,    high-grade    and 

medium     

Low  grade  

Macaroni,  vermicelli,  etc 

Rye  flour   

Corn  meal   

Oat  breakfast  food 

Rice    

Tapioca 

Starch   

Bread,  Pastry,  Etc. :     White  bread 

Graham  bread   

Rye  bread   

Sugars,  Etc. :     Molasses 

Sugar,  granulated    

Maple  syrup   

Vegetables:     Beans,  dried 

Beans,  Lima,  shelled 

Beets   

Cabbage    

Celery    

Corn,  green,  sweet,  edible  portion 

Cucumbers    

Lettuce   

Onions    

Parsnips  

Peas,  dried   

Potatoes  

Rhubarb    

Sweet  potatoes   

Squash    

Tomatoes    

Turnips     

Fruits,    Fresh,   Etc.:      Apples 

Bananas   

Muskmelons    

Oranges    

Watermelons    

Fruits,   Dried:      Apples 

Apricots    

Miscellaneous:     Chocolate  

Cocoa,  powdered  

Cereal  coffee,  infusion,  1  part  boiled  in  20  parts  water. 


20.0 
15.0 
20.0 

15".  6 
15.0 
10.0 
20.0 

20'.6 
40.0 
20.0 
50.0 


11.3       13.3         2.2       71.4       1.8       1,645 


30.0 
25.0 
35.0 
50.0 
27.0 
.59.4 


12.0 
12.0 
10.3 
12.9 
12.5 
7.7 
12.3 
11.4 

3  5'.  3 
35.7 
35.7 


12.6 
68.5 
70.0 
77.7 
75.6 
75.4 
81.1 
80.5 
78.9 
66.4 
9.5 
62.6 
56.6 
55.2 
44.2 
94.3 
62.7 
63.3 
48.9 
44.8 
63.4 
37.5 
28.1 
29.4 
5.9 
4.6 
98.2 


11.4 

14.0 

13.4 

6.8 

9.2 

16.7 

8.0 

.4 

9.2 
8.9 
9.0 


22.5 

7.1 

1.3 

1.4 

.9 

3.1 

.7 

1.0 

1.4 

1.3 

24.6 

1.8 

.4 

1.4 

.7 

.9 

.9 

.3 

.8 

.3 

.6 

.2 

1.6 

4.7 

12.4 

21.6 


1.0 
1.9 
.9 
.9 
.9 
7.3 
.3 
.1 

1.3 

1.8 
.6 


1.8 
.7 
.1 
2 

.*1 
1.1 


.3 

.4 

1.0 

.1 

.4 
.6 

A 
.1 
.3 

.4 

".i 

.1 

2.1 

1.0 

48.7 
28.9 


75.1 

71.2 

74.1 

78.7 

75.4 

66.2 

79.0 

88.0 

90.0 

53.1 

52.1 

53.2 

70.0 

100.0 

71.4 

59.6 

22.0 

7.7 

4.8 

2.6 

19.7 

2.6 

2.5 

8.9 

10.8 

62.0 

14.7 

2.2 

21.9 

4.5 

3.9 

5.7 

10.8 

14.3 

4.6 

8.5 

2.7 

66.1 

62.5 

30.3 

37.7 

1.4 


0.5 
0.9 
1.3 

.7 
1.0 
2.1 

.4 
.1 

I'.i 
1.5 
1.5 


3.5 

1.7 

.9 

.9 

.8 

.7 

.4 

.8 

.5 

1.1 

2.9 

.8 

.4 

.9 

.4 

.5 

.6 

.3 

.6 

.3 

.4 

.4 

2.0 

2.4 

9  2 

7!2 

.2 


1,635 

1,640 

1,645 

1.620 

1,635 

1,800 

1,620 

l,6.'-)0 

1,675 

1,200 

1,195 

1,170 

1,225 

1,750 

1,250 

1,520 

540 

160 

115 

65 

440 

65 

65 

190 

230 

1,565 

295 

60 

400 

100 

100 

120 

190 

260 

80 

150 

50 

1,185 

1.125 

5,625 

2,160 

30 


10  THE  PRACTICAL 

rebels  at  heavy  food.  We  have  all,  uo  doubt, 
read,  from  time  to  time,  a  great  deal  of  the 
errors  that  were  reported  in  feediug  the  army 
during  the  war  with  Spain,  where  our  soldiers 
were  sent  during  the  summer  into  the  semi- 
tropics.  The  officers  in  charge  intended  to  see 
that  the  army  was  well  fed  and  naturally  they 
were  2)articular  in  sending  plenty  of  fresh 
meats  in  refrigerator  cars  and  boats  to  the 
point  of  operation.  The  result  was  a  great 
deal  of  it  was  spoiled  and  also  many  men  be- 
came sick.  A  little  fresh  meat  for  a  change 
was  no  doubt  proper,  but  had  they  been  sup- 
plied with  well  cured  dried  beef  (chipped), 
well  cured  and  smoked  ham  and  lean  bacon, 
rice,  barley,  beans,  lentils  and  hard  tack  and 
good  coffee,  the  fresh  materials  being  supplied 
more  sparingly,  the  men's  health  would  have 
been  better  and  they  more  satisfied.  It  is  the 
same  with  the  hotelkeeper.  1  think  that  corned 
beef  and  cabbage,  mustard  or  kale  greens  and 
bacon  and  other  fresh  vegetables,  or  pork  and 
beans  and  fresh  meats  less  frequently,  are  most 
satisfactory    during   the    warm    season,    and   it 

is  less  expensive. 

*  *     * 

It  must  be  understood  that  meat  of  some 
kind  constitutes  the  principle  upon  which  the 
meal  is  built.  In  connection  with  this  article 
I  want  to  quote  the  following  from  the  Mess 
Officers'  Assistant,  by  Capt.  L.  E.  Holbrook 
at  Fort   Riley,   Kan.: 

"Fuel  Value:  The  following  general  esti- 
mate has  been  for  energy  furnished  to  the 
body : 

"Proteins:  Fuel  value  4  calories  per  gram, 
or  1,820  calories  per  pound. 

"Carbohydrates:  Fuel  value  4  calories  per 
gram,  or  1,820  per  pound. 

"Fats:  Fuel  values  8.9  calories  per  gram, 
or  4,040  calories  per  pound. 

"It  is  an  interesting  fact  that  the  energy 
given  off  from  the  body  as  heat  when  the  man, 
is  at  rest,  or  as  heat  and  mechanical  work  to- 
gether, if  he  is  working,  exactly  equals  the 
latent  energy  of  the  material  burned  in  the 
body.     This  lias  been  voiifie<l  by  iii:my  accurate 

experiments. ' ' 

*  *     * 

Method  of  Determining  Approximate  Cost  of 

Feeding  Employes 

We  have  a  system  (at  the  Jefferson  and 
Planters  Hotels  in  St.  Louis),  and  I  believe 
all  first-class  hotels  have  it :  At  the  end  of 
the  year,  when  the  annual  statement  is  made, 
we  allow  in  our  net  earnings  a  certain  amount 
for   feeding  employes,   which   is   simply  placed 


HOTEL  STEWARD 

to  show  that  the  commissary  should  be  entitled 
to  a  share  of  the  profits  that  the  other  part 
of  the  house  makes.  In  our  daily  and  annual 
statements  we  also  carry  an  account  for  flowers, 
music  and  various  other  items.  But  they  are 
only  for  the  operating  force  to  guide  them- 
selves in  keeping  within  proper  balance  of  their 
expense  account. 

For  instance,  on  the  last  day  of  the  year  we 
make  a  statement  of  how  many  guests  we  fed 
in  the  hotel,  at  the  same  time  computing  the 
entire  cost  of  linen,  glassware,  china,  silver, 
flowers,  music,  help,  fuel  (commissary  expense), 
and  all  amounts  which  constitute  an  overhead 
charge  independent  of  the  cost  of  commissary 
supplies.  We  divide  the  total  of  this  amount 
by  the  number  of  guests  that  we  have  fed  and 
obtain  the  net  cost  of  serving  to  each  guest 
that  has  been  served  at  the  hotel  during  the 
year.  We  also  total  up  the  amount  of  com- 
missary issued  and  obtain  the  average  amount 
of  food  in  a  raw  state  that  each  guest  has 
been  supposed  to  have  been  served  with.  Then 
we  take  the  total  of  overhead  charges  per  guest 
and  the  total  amount  of  issues  jjer  guest,  add 
the  two  together  and  then  deduct  the  amount 
received  per  each  guest  that  has  been  in  the 
hotel. 

This  will  show  whether  the  house  has  made 
any  money  in  the  restaurant  or  not — after  fiist 
allowing  13  cents  for  raw  material  for  each 
meal  served  during  the  year  to  employes. 

All   these   figures   are   for   statistical   use   in 
the  hotel  and  have  really  no  eft'ect  in  the  earn- 
ings one  way  or  the  other. 
Duties  of  the  Assistant  Steward    (American 
Plan) 

Where  the  steward  has  an  assistant,  the  lat- 
ter's  duties  are  to  relieve  the  steward  of  the 
immediate  supervision  of  the  pantries  and  the 
servants'  halls,  to  keep  an  account  of  all  break- 
age, to  look  to  the  saving  of  what  food  is  re- 
turned from  the  dining  room  in  good  condition, 
to  keep  order  in  the  kitchen  when  the  head 
steward  cannot  be  there.  The  assistant  stew- 
ard is  generally  clothed  with  sufficient  author- 
ity to  dismiss  from  service  any  employees  un- 
der him.  In  many  instances,  however,  he  is 
restricted  and  is  required  to  report  all  cases 
of  insubordination  to  the  head  stew^ard.  The 
inside  steward  should  be  a  man  of  some  execu- 
tive ability  and  action,  and  should  not  be  un- 
decided aliout  every  trivial  offense.  He  should 
have  a  bearing  of  some  dignity.  AVhere  there 
is  a  competent  chef  who  knows  how  to  keep 
his  crew  in  order  the  inside  steward  has  no 
authority  over  the  cooks. 


THE  PEACTICAL  HOTEL  STEWARD 


11 


Duties  of  the  Assistant  Steward   (European 
Plan) 

Duties  of  assistant  steward  in  a  modern 
European  hotel  carry  more  responsibility  than 
in  an  American  plan  house.  They  have  imme- 
diate charge  over  the  service  during  their  re- 
spective watches,  including  the  pantries,  the 
oyster  counter,  the  dish  service,  the  silver  and 
glass  pantries.  They  keep  an  account  of  the 
linens  in  the  kitchen  linen  room,  and  generally 
assist  in  expediting  good  serving ;  keep  an  eye 
on  the  food  as  it  passes  from  the  kitchen, 
working  in  conjunction  with  the  checkers;  see 
that  nothing  passes  without  an  accounting  of 
same;  look  after  the  yardman,  and  is  in  abso- 
lute control  of  all  the  minor  help,  engaging  or 
dismissing  them  when  necessarj*.  They  are 
real  assistants  to  the  chief  of  the  commissary 
department.  It  will  be  seen  that  such  a  man 
must  have  governing  qualities  and  be  capable 
of  fitting  himself  for  the  higher  position  when 
he  may  be  called  for  promotion.  He  must 
be  an  honest,  clear-sighted  man,  with  busi- 
ness tact  and  should  have  a  fair  business  edu- 
cation. 

*     *     » 

THE   CHEF   AND   HIS   CEEW 
American  Plan 

Upon  the  cooks  depends  the  good  name  of 
the  hotel.  No  matter  how  well  the  rooms  are 
kept,  how  elegant  the  oflfice  and  rotunda,  or 
what  modern  conveniences  the  hotel  may 
have,  they  are  all  lost  sight  of  when  the  cook- 
ing is  bad.  Therefore  the  steward  will  see 
that  the  cooks  are  the  best  the  house  can 
afford.  A  good  many  hotel  men  think  that 
when  they  have  a  chef  with  a  good  reputa- 
tion, that  ought  to  settle  the  whole  matter. 
They  surely  find  themselves  invariably  mis- 
taken; because  a  chef  can  not  do  all  the  work 
himself.  And  when  it  is  expected  that  a 
chef,  no  matter  how  good  he  is,  is  supplied 
with  incompetent  assistants,  there  will  be 
disappointment.  "When  he  should  instruct 
his  men  in  their  work  it  is  best  he  does  it 
himself,  and  while  he  does  their  work  his 
own  is  neglected.  He  can  do  only  one  man  's 
work  at  a  time.  More  than  this:  no  hotel 
can  afford  a  crew  of  men  who  must  learn  at 
the  expense  of  the  house. 

The  cooks  prepare  all  food  which  enters 
the  dining  room;  and  in  most  places  the 
chef  also  directs  the  serving,  as  in  this  way 
he  can  observe  if  his  men  prepare  and  serve 
most  attractively.  After  the  dish  passes  him  it 
is  again  subject  to  the  scrutiny  of  the  steward. 
With  the  chef  rests  the  economy  of  the 
kitchen.     He  can  make  the  steward  's  adminis- 


tration an  expensive  or  an  economical  one, 
as  the  meats  and  other  material  which  he 
uses  amounts  to  about  three-fifths  of  the  ex- 
pense of  the  table;  and  if  he  is  indifferent 
can  very  easily  throw  away  hundreds  of 
dollars  almost  unnoticed,  until  the  steward's 
monthly  statement  is  made.  He  has  only  to 
trim  a  loin  of  beef  or  a  rib  closer  than  neces- 
sary and  throw  the  waste  into  the  stock 
boiler  where  it  can  not  be  found.  The  stock 
boiler  never  tells  tales.  For  this  reason  I 
would  never  force  a  reduction  of  salary  on 
cooks,  without  first  ascertaining  if  they  will- 
ingly accept  it.  Should  they  not,  then  change 
the  crew  at  the  figure  which  the  house  can 
afford. 

When  a  chef  resigns,  giving  the  required 
time  to  secure  his  successor,  and  he  has  shown 
himself  faithful  and  competent,  it  is  well  to 
let  him  remain  until  his  time  expires;  but 
should  it,  for  any  reason,  be  necessary  to  re- 
move him,  it  is  not  advisable  to  give  too  long 
notice,  in  some  cases  none  at  all,  but  have 
his  successor  right  in  the  kitchen  at  the  time 
the  change  it  being  made.  I  say  this,  because 
I  have  found,  almost  without  exception,  when 
notice  was  given  to  the  chef,  the  house  was 
the  loser.  No  matter  how  well  meaning  the 
chef  may  be  his  cooks  will  see  that  nothing 
is  saved.  I  doubt  if  there  is  any  other  branch 
of  business  where  such  waste  and  destruction 
is  practiced  by  men  who  are  being  removed 
from  their  places  in  a  peaceful  way. 
European  Plan 

The  high-priced  chef  and  his  crew  of  as- 
sistants in  a  modern  European  hotel,  is  in 
most  instances  a  man  of  high  ideals;  he  is 
proud  of  his  profession  and  well  respected. 
He  is  quite  different  from  the  old-fashioned 
American  plan  chef;  there  is  more  expected 
of  him  than  of  the  old  style,  when  raw 
material  was  cheap,  and,  though  his  food 
was  well  cooked,  the  requirements  as  to  vari- 
ety usually  confined  to  certain  limits. 

The  chef  of  a  European  house  must  not 
only  have  an  almost  endless  variety  in  his 
larder,  ready  at  short  notice,  but  he  must 
make  every  effort  to  prepare  his  daily  bills 
of  fare  with  the  view  of  drawing  the  patron  's 
eye  from  the  old  customs  of  beef  and  mut- 
ton. He  must  plan  to  have  his  dishes  delec- 
table and  attractive  as  well  as  wholesome 
and  healthy;  he  should  be  practical  and  be 
a  student  of  economy.  It  is  very  necessary 
that  he  watch  his  crew  and  train  them  into 
saving,  for  every  fraction  of  a  cent  amounts 
to  many  dollars  by  the  end  of  the  month. 


12 


THE  PRACTICAL  HOTEL  STEWARD 


The  chef  keeps  an  account  of  every  loin 
of  beef  anil  has  the  cuts  from  same  counted 
and  checked.  He  knows  every  steak  and 
chop  that  has  been  cut  and  what  has  be- 
come of  them,  for  they  are  his  princi])al  item 
of  expense  to  the  house.  He  regulates  the 
portions  as  they  should  be  for  the  price  on 
the  bill  of  fare,  puts  the  price  on  the  special 
bill  of  fare,  and,  as  a  rule,  checks  his  issue 
daily  witli  the  sheets  in  the  storeroom. 
The  Pastry  and  Bakery 

The  pastry  and  l)akery,  the  second  branch, 
is  of  no  less  importance  than  the  kitchen. 
"When  a  hotel  has  poor  bread  or  rolls  there 
is  complaint,  no  matter  how  good  the  cooks. 
When  the  pastry  cook  and  baker  are  com- 
petent, sober  men  it  is  generally  this  branch 
which  causes  less  annoyance  than  the  others. 
Being  located  in  most  instances  away  from 
the  kitchen  they  do  their  work  quietly,  as 
they  are  not  interfered  with  in  their  labors 
by  waiters  or  other  help  calling  for  orders. 
(T  will  except  resort  hotels  where  kitchen  and 
bakery  are  in  one  room,  and  the  pastry  cook 
with  his  assistant  serves  his  preparations.) 
Their  storeroom  account  is  also  more  easily 
kept  in  check  the  material  used  by  them  being 
generally  cheaper  an<l  but  little  waste.  The 
total  cost  of  material,  as  compared  with  the 
kitchen,  is  a  little  more  than  .3-16  of  the  total 
issues  of  supplies  on  the  average.  If  the  men 
of  this  branch  are  not  competent  more  waste 
will  result;  there  will  be  hardly  a  day  but 
some  one  thing  or  another  will  be  a  failure. 
The  Fruit  Pantry  (American  Plan) 

The  fruit  jJaLtry  is  in  most  houses  in 
charge  of  girls;  for  that  reason  it  requires 
a  great  deal  of  the  steward 's  personal  at- 
tention. Here  all  relishes,  fruits,  desserts, 
tea,  coffee,  milk  and  cream,  butter  and,  in 
fact,  everything  not  served  by  the  cooks,  is 
served  from  the  pantry.  Good  pantry  girls 
are  not  plentiful.  When  the  steward  has  a 
good  one  he  is  fortunate  and  should  try  to 
keep  her.  It  requires  a  girl  who  is  obedient 
and  has  a  strong  will  of  her  own — one  who 
will  show  no  partiality,  serving  waiters  in 
turn  as  they  call,  and  giving  ])ortions  as 
directed  by  the  steward.  Early  in  the  season 
of  small  fruits  the  pantry  often  proves  more 
expensive  than  need  be.  especially  if  you 
have  girls  there  who  will  try  to  please 
waiters,  who  always  try  to  prevail  on  them 
for  favors  in  serving  larger  portions. 
The  Fruit  Pantry  (European  Plan) 

In  a,  European   hotel  the  Iruit  pantry  serv- 
ice   does    not    have    as    many    different    items 


under  its  immediate  control.  There  are 
served  from  this  division  usually  all  relishes 
and  fruit  salads,  also  cheese,  fruit,  conserves 
and  melons  when  in  season.  This  pantry  is 
usually  in  charge  of  girls,  who  must  be  well 
experienced  and  trained  in  their  work;  the 
assistant    steward    having   direct   supervision. 

When  a  steward  is  so  fortunate  as  to 
have  a  good  crew  of  pantry  girls  he  should 
lend  them  all  possible  assistance  by  letting 
roustabouts  do  the  heavy  carrying  for  them, 
bringing  supplies  from  the  storeroom,  as  very 
few  girls  train  in  well  in  fruit  pantries.  The 
steward  shouM  also  instruct  them  in  giving 
the  proper  portion,  that  there  be  as  nearly 
as  possible  the  same  quantity  of  each  and 
every  portion. 

The  serving  of  l)utter  and  bread  is  often 
in  charge  of  a  pantry  steward  who  cuts  the 
bread  for  the  dining  room,  also  keeps  watch 
over  the  butter  and  other  food  returned  from 
the  cafe  or  dining  rooms,  and  reduces  loss 
and  waste,  which  in  carelessly  conducted 
places  runs  into  large  figures. 

The  Coffee  Pantry 

The  coffee  pantry  is  usually  attended  by 
men  who  make  and  serve  the  coffee,  serve 
hot  milk  and  cream  for  the  coffee,  cream  for 
cereals  and  such   fruits  as  is  customary. 

The  toast  is  also  in  charge  of  the  coffee 
man,  as  well  as  the  egg  boiling  apparatus. 
In  the  morning  this  is  usually  the  busiest  as 
well  as  the  most  critical  place  of  the  en- 
tire serving  department,  therefore  needs  the 
most  attention. 
Tea  and  Coffee  Making 

The  making  of  tea  and  coffee  belongs  to 
this  branch.  In  large  houses  there  is  a  man 
who  attends  to  the  making  of  coffee  and  tea, 
assists  at  carving  at  meal  time,  opens  the 
oysters  and  clams,  or  helps  do  so.  He  serves 
the  coffee  and  rolls  and  makes  the  toast  and 
griddle  cakes.  In  other  houses  the  work 
of  coffee  and  tea  making  devolves  on  the 
jissistant  steward;  and  again  in  others,  there  is 
a  girl  who  attends  to  this,  as  well  as  the  baking 
of  cakes  and  making  toast  in  a  place  convenient 
to  the  dining  room  entrance.  She  also  has 
charge  of  the  rolls  and  all  breads,  serves 
them  in  portions  instead  of  permitting  the 
waiters  to  help  themselves,  as  in  some  places. 

Careful  attention  should  be  paid  to  the 
making  of  coffee.  Every  hotel  man  knows 
how  much  annoyance  it  has  given  him,  and 
yet  it  is  not  a  difficult  thing  to  do.  It 
takes  no  more  work  to  make  goo<l  coffee 
than   to   make   it   poorly.     In   the   first   place, 


THE  PRACTICAL  HOTEL  STEWAED 


13 


when  you  have  urns  for  making  drip  coffee, 
see  that  they  are  evenly  heated,  and  be  sure 
that  water  is  boiling  before  pouring  it  on 
the  coffee.  I  would  make  the  bags  of  fine 
linen  crash:  then  have  the  coffee  of  the  best 
(juality — ground  very  fine,  using  about  one 
pound  to  every  two  gallons  of  boiling  water; 
let  steep,  then  draw  and  pour  it  over  a  second 
time.  It  ought  to  stand  about  fifteen  minutes 
before  using.  Make  only  enough  at  one  time 
to  last  about  an  hour.  Start  your  second  urn 
about  fifteen  minutes  before  the  first  is 
empty.  By  instructing  the  coffee  maker  to 
proceed  in  this  manner  there  will  always  be 
good   coffee. 

I  should  never  make  tea  in  an  urn.  When 
there  are  pots  to  serve,  have  boiling  water 
continually  during  meal  hours  and  draw  into 
the  teapots  as  taken  to  the  guests,  about  the 
same  way  is  it  is  done  in  first-class  restau- 
rants. Tea  loses  all  its  good  qualiti:es  after 
standing  over  ten  minutes  and  becomes  really 
unhealthy  as  a  beverage. 
Serving  the  Milk  and  Cream 

Milk  and  cream  should  always  be  poured 
by  one  of  the  pantry  girls.  Where  waiters 
are  permitted  to  help  themselves  they  often 
take  cream  instead  of  milk  for  drinking 
purposes. 
Serving  the  Butter  (American  Plan) 

Butter   is   usually   prepared   for   tlie   dining 
room  by  one  of  the  waiters,  and  then  served 
from  the  pantry  (European  plan  this  work  is 
])erfornied  in  the  pantry). 
Economy  in  the  Pantry 

All  fruit,  bread,  crackers,  relishes,  milk, 
cream,  etc.,  not  used,  should  be  returned  to 
tlie  pantry  from  the  dining  room  and  not 
taken  to  the  dish  pantry,  where  a  great  deal 
may  be  lost. 
The  Silver  Pantry  (American  Plan) 

The  silver  pantry  is  in  accordance  with 
the  quantity  and  quality  of  the  service  of  the 
hotel.  In  a  great  many  places  there  is  no 
silver  pantry  at  all,  the  dish-washers  washing 
the  knives,  forks,  glasses,  etc.,  at  one  end 
of  the  sink;  but  where  a  house  has  a  fine 
silver  service  and  cut  glass  there  should  be 
a  separate  room,  which  it  is  possible  to  lock 
after  working  hours.  This  should  be  in 
charge  of  one,  or,  if  very  busy,  two  girls. 
On  regular  silver  cleaning  days  the  head- 
waiter  generally  furnishes  men  for  assistance 
in  this  work,  since  it  is  he  who  keeps  account 
of  this  ware. 
Silver  Pantry  (European  Plan) 

In    large    European    hotels    the    silver    is    a 


department  separated  from  the  rest  of  the 
dishes  and  glassware.  There  are  experienced 
men  who  understand  the  cleaning,  polishing 
and  repairing  of  silver.  In  some  hotels  an 
electro-plating  bath  is  a  part  of  the  equip- 
ment, as,  also,  electrically-driven  buffing 
wheels.  It  requires  fully  as  much,  if  not 
more,  care  and  attention  to  see  that  the  silver 
is  kept  in  good  repair  and  always  bright 
than  is  usually  supposed  by  those  not  ac- 
quainted with  hotel  work.  Here  also  the 
record  kept.  The  surplus  or  reserve  silver  is 
kept   in  special  lockers  in  this  room. 

The  Dish  Pantry 

The  dish  pantry  is  the  place  where  all 
soiled  dishes  are  taken  from  the  dining  room. 
It  generally  consists  of  a  large  sink,  one 
sorting  table  and  a  draining  rack. 

Since  the  use  of  electricity  has  become 
almost  general  there  are  few  hotels  or  restau- 
rants, even  of  the  smaller  size,  who  do  not 
find  it  more  economical  and  also  more  sani- 
tary to  use  a  machine  for  washing  dishes. 
Satisfactory  Method  of  Washing  Dishes 

Where  a  house  has  no  dishwashing  machine 
I  have  found  the  following  method  about  the 
best  to  adopt:  Have  a  sink  made  of  two-inch 
pine  wood  about  14  feet  long,  2  feet  deep, 
214  feet  wide,  divided  in  three  parts — one  for 
hot  soap  suds;  the  second  for  clean  hot  rins- 
ing water;  the  third  for  soaking  dishes  which 
do  not  wash  easily,  such  as  egg  cups  and 
dishes  that  have  been  caked.  Have  a  live 
steam  pipe  placed  in  the  first,  so  you  can 
keep  the  water  at  the  desired  heat;  then  get 
about  six  wire  baskets  sixteen  inches  long  by 
eleven  inches  wide  and  eleven  inches  deep; 
have  them  lined  with  thin  oak  strips  to  keep 
the  wire  (which  should  be  galvanized)  from 
marking  the  dishes.  After  the  dishes  are 
carefully  scraped  and  sorted  have  the  dish- 
washer (who  should  be  a  strong  man)  place 
them  firmly,  yet  so  the  water  can  pass  around 
ever}'  dish.  When  the  basket  is  filled  he 
should  set  it  in  the  soap  suds  and  let  it  stand 
until  he  has  filled  a  second  basket,  when  he 
should  take  the  first  and  plunge  up  and  down 
four  or  five  times.  This  forces  the  water 
aroiiinl  the  dishes.  Tiicn  tliey  should  be 
I)lunged  just  as  many  tinu>s  in  the  rinsings 
water.  If  the  Vv-ater  is  hot  the  dishes  will  be 
thoroughly  clean  and  dry  without  wiping- 
There  is  very  little  chipping.  By  above  de- 
scribed inethoil  one  man  and  three  girls  can 
wash  the  dishes  for  200  ])eople. 
Saving  at  the  Scrap  Table 

There    should    be    arranged    at    the    sorting; 


14 


TH1-:  PRACTICAL  TIOTKL  STEWARD 


table  a  kind  of  railing  on  which  are  sus- 
peudetl  a  number  of  tin  vessels  made  square 
in  order  to  fit  closely  tof^ether,  in  wliich 
everything  is  saved  which  comes  back  from 
the  dining  room.  The  sorter  should  not  bo 
allowed  to  use  his  judgment  as  to  what  sliould 
be  saved.  The  steward  or  inside  steward 
should  watch  this  branch  very  closely  and 
after  the  meal,  should  deliver  these  savings 
to  the  clief,  wiio  can  dispose  of  them. 
Help's  Meal  Hours 

The   steward   should  post   in   a  conspicuous 
place    in    the    halls    the    hours    during    which 
the  help  are  to  have  their  meals  served. 
The  Storeroom 

Tlie  storeroom  is  the  real  business  branch 
of  the  steward's  department.  The  buying 
and  selling  is  done  there,  the  only  difference 
from  the  regular  retail  grocery  store  being 
that  goods  are  sold  to  the  various  depart- 
ments of  the  hotel  at  cost  price,  allowing 
nothing  for  shrinkage.  It  is  in  charge  of  a 
man  called  the  storekeeper — in  large  houses 
two  men,  one  the  receiver,  the  other  the 
bookkeeper  wdio  also  issues,  with  the  assist- 
ance of  the  receiver. 
Refrigeration 

In  all  large  modern  hotels  there  is  a  system 
of  refrigeration  which  is  used  in  many  w^ays, 
but  principally  for  the  use  of  the  kitchen, 
storeroom,  pantries  and  pastry  room.  For- 
merly it  was  necessary,  when  the  kitchen 
needed  cold  dishes,  a  tub  of  ice  or  ice 
water  was  used;  now  there  is  a  box  with 
refrigerating  coils  in  which  there  is  a  con- 
tinuous supply  of  cold  dishes  dry  and  ready 
for  use.  Instead  of  the  old  sloppy  ice  boxes 
in  the  kitchen  for  the  cook's  use,  they  now 
have  cold  rooms  in  which  all  their  perishable 
food  is  kept  read}',  at  a  moment's  notice; 
the  same  in  the  pastry  room  for  keeping 
creams  and  jellies,  and  in  the  pantries  for 
cheese,  fruits  and  green  salads.  In  the  store- 
room there  usually  is  a  system  of  these  cold 
rooms  built  in  a  row  and  connecting,  divided 
on  the  inside  by  non-conducting  partitions 
into  several  compartments,  and  piped  sepa- 
rately, which  makes  it  possible  to  regulate 
the  temperature  differently  in  each  one  of  them. 

There  are  in  many  hotels  from  three  to 
four  or  more  of  these.  One  is  for  the  fresh 
meats,  another  for  poultry  and  game,  one 
for  dairy  products,  and  another  for  vege- 
tables, each  of  which  requires  a  differently 
kept  temperature.  Fresh  meats  require  more 
cold  than  other  supjdies;   fresh  vegetables  less. 

Fish  are  best  kept  in  the  old  way  with   a 


little  broken  ice  over  them.  To  keep  them 
in  a  dry  freezing  room  causes  them  to  lose 
in  (|uality.  Milk  is  best  kept  in  ice  water; 
the  cans  standing  in  a  tank  of  ice  water,  the 
milk  is  kept  much  longer  than  in  any  other 
way. 

Regular  Hours  for  Storeroom  Issues 

There     are     regular     hours     during     which 
time   the   supplies  are  issued  to  the   different 
branches  or  departments,  who  send  regularly 
filled   requisitions. 
The  Steward  in  the  Storeroom 

Here,  also,  is  where  the  steward  can  be 
found  during  the  time  he  is  not  otherwise  oc- 
cupied, looking  over  his  accounts,  making  up 
his  market  list  and  preparing  for  his  next 
day's  bill  of  fare. 
Storeroom  Monthly  Inventory 

Stock  of  supplies  on   hand  should  be  taken 
at  the  end  of  every  month  and  submitted  to 
the  oflSce. 
The  Wineroom 

The  wineroom  is  kept  entirely  separate  from 
the  store  room  and  is  in  charge  of  the  assistant 
steward  or  wine  storeroom  man;  but  in  many 
houses  the  head  bartender  issues  the  wines. 
When  in  charge  of  the  latter  the  accounts  are 
kept  in  the  office  and  a  very  filthy  and 
neglected  wineroom  is  usually  the  result.  When 
wines  are  served  to  the  dining  room  from  the 
wineroom  direct,  the  wineroom  should  be  in 
charge  of  the  steward's  assistant  or  a  wine 
steward. 
Temperature  of  Wineroom 

The  wineroom  should  be  located  where  the 
temperature  is  most  equable-^not  too  warm  in 
the  summer  nor  too  cold  in  the  winter.  There 
should  be  also  a  refrigerator  arranged  with 
racks  on  which  to  keep  such  wines  for  daily 
use*  as  champagnes,  white  still  wines,  ales, 
beers  and  mineral  waters.  Clarets,  burgundies 
and  all  other  dry  red  wines  should  not  be 
chilled  before  use. 
Wine  Issues 

The  \vine  steward  should  fill  no  requisition 
for  wines  or  liquors  of  any  kind  for  guests  or 
bar  unless  the  same  is  first  recorded  in  the 
office.  A  guest,  in  ordering,  should  fill  in  a 
card,  printed  for  that  purpose.  The  waiter 
takes  it  to  the  clerk  or  cashier,  who  O.  K.  's  it, 
which  means  that  it  has  been  charged  to  the 
guest.  Stock  is  taken  once  a  month.  This 
branch  is  one  of  the  most  important  factors 
in  the  success  of  an  American  plan  hotel,  many 
not  being  able  to  exist  where  tiie  traffic  in 
wines  is  prohibited  by  law. 


THE  PKACTICAL  HOTEL  STEWARD 


15 


The  Yardman 

The  yaidman  is  needed  for  all  the  rough  and 
heavy  work,  helping  the  storekeeper  and  receiv- 
ing the  groceries,  freezing  ice  cream,  keeping 
the  yard  and  sidewalks  clean,  looking  after 
the  help  's  toilet  and  doing  such  other  work  as 

he  may  be  called  upon  to  do. 
*     *     * 

Kitchen  Equipment  for  250-Room  Hotel 

The  following  is  a  list  of  utensils  required 
to  conduct  the  back  part  of  a  hotel  of  about 
250  rooms  in  first-class  style  (either  of  Amer- 
ican or  European  plan)  : 

KITCHEN. 

1   16-foot  range   (4  oven). 

1  30-ineh  broiler. 

1  24-inch  broiler. 

1  bain  marie  about  2^2x4  feet. 

1  40-gallon  stock  boiler. 

1  25-gallon  stock  boiler. 

2  steamers. 

1  12- inch  marble  mortar  and  pestle. 

1  12-foot  carving  stand  and  bain  marie. 

1  egg  boiler. 

1   10-foot  plate  warmer. 

1  toast,  waffle  and  cake  range. 

1  copper  fish  boiler. 

2  32-quart  copper  sauce  pans. 
2  20-quart  copper  sauce  pans. 
4  16-quart  copper  sauce  pans. 
2  12-quart  copper  sauce  pans. 
2  10-quart  copper  sauce  pans. 

8-quart  copper  sauce  pans. 

6-quart  copper  sauce  pans. 

4-quart  copper  sauce  pans. 

1%-quart  copper  sauce  pans. 

1-quart  copper  sauce  pans. 
2  8-ineh  copper  saute  pans. 
2  10-inch  copper  saute  pans. 
2  12 -inch  copper  saute  pans. 
1  14-inch  copper  saute  pan. 
1  16-inch  copper  saute  pan. 
1  16-inch  copper  braserie. 

1  13xl8-inch  wire  broiler. 

2  llxl5-inch  wire  broilers. 

4     9xl2-inch  wire  oyster   broilers. 

2  French  potato  fryers. 
1  dozen  egg  fry  pans. 

3  hotel  fry  pans. 

1  black  iron  grease  pan. 

3  porcelain-linrd    iioii    pots    for    boiling    veg- 
etables. 
1  10-inch   potato   masher. 
1  Saratoga  chip  cutter. 

1  large  meat  cutter. 

2  dozen   forged  liasting  spoons. 
2  3-prong  steel  ilesh  forks. 

2  61^-inch  flat  skimmers. 

6  No.   10  flat   handle  skinuneis. 

6  cake  turners. 

1  dozen  gravy  ladles  (small). 

1  dozen  gravy  ladles   (modiuiii). 

1  dozen  soup  ladles. 

2  egg  whips. 

2  flour   dredges. 

1    Vj  pt.,  1  pt.  and    1   (jt.  measures. 

1  nutmeg  grater. 

6  14xl8x2-inch  flat  square  pans   for  steaks. 


8-inch  Chinese  strainers. 

6-inch  Chinese  strainers. 

large  colander. 

I)uree  sieve. 

puree  brush. 

bread  crumber. 

grease  brushes. 

union  parers  and  corers. 

vegetable  knives. 

8-inch  and  12  10-inch  milk  pans. 

40-quart  dish  pans. 

30-quart  dish  pans. 

20-quart  dish  pans. 

14-quart  dish  pans. 

roast  pans  to  fit  range. 

roast  pans,  half  size. 

waffle  irons. 

meat  block. 

block  scraper. 

wire  block  brush. 

wire  brush  fish  cleaner. 

pot  chains. 

ice  pick. 

cork  screw. 

wooden  pails. 

cedar  tub   (for  potatoes). 

2-gallon  bowls  for  mayonnaise. 

BAKERY   AND   PASTRY, 
oven  for  bread, 
candy  kettle, 
dumpling  steamer, 
peels. 

mixing  trough, 
proving  box. 
bread  trays, 
scales. 

1-quart  measure. 
1-pint  measure, 
i/^-pint  measure, 
egg  beaters, 
flour  brush, 
copper  beating  bowl, 
large  and  2  small  flour  sieves, 
strainer   (large). 
Chinese  strainers, 
fruit  press, 
fruit  parer. 
basting  brushes, 
large  wooden  mixing  bowls, 
medium  wooden  mixing  bowls, 
dozen   wooden   spoons, 
felt  jelly  strainer, 
sponge  cake  pans. 
8-inch  and  12  10-incii  milk  pans, 
brown  bread  molds, 
bread  pans   (French), 
bread  pans  (plain). 
Russia  iron  baking  sheets, 
nuiflin  molds. 

deep  and  36  shallow  pie  plates, 
ladles, 
dippers. 

coj)])er  custard  pie  dipper. 
dozen  jelly  molds,   individual, 
ice  cream  molds,  brick, 
dozen  charlotte  russe  rings, 
lemon  squeezer. 
16-(|nart  co])per  sauce  pan. 
l()-(|uart  copper  sauce  pan. 
pastry  range,  coke  or  hard  coal, 
grease  pan  for  frying. 


16 


THE  I'KACTICAL   HOTEL  STEWARD 


1  40-quart  dish  pan. 

2  20-quart  disli  j)ans. 
-  14-quait  dish  pans. 
2  rolling  pins. 

1  40-quait  froezer,  power. 

1  packing  can. 

1  16-quart  freezer  complete. 

1  ice  tongs. 

1  ice  chisel. 

1  ice  crusher,  power. 

PANTRY. 

1  12-gallon  hot  water  urn. 

2  10-gallon  coffee  urns. 

1  tea  urn,  if  tea  is  made  in  large  (piantity. 

1  bread  cutter. 

2  bread  knives. 

1  can  opener. 

2  small  wooden  tubs. 

2  wood  pails. 

3  basting  spoons. 

2  small  ladles. 
1   cork  screw. 

6  earthern  bowls. 

1  ice  pick. 

1  knife  polisher. 

1  sugar  dredge. 

3  1-gallon  pitchers   (agate  ware). 

2  cream  dippers. 

3  preparing  knives. 
1  colander. 

1  strainer. 

2  dozen  tea  strainers,  individual. 

Kitchen  Equipment  for  40-Eoom  Hotel 

The   following    is   a   list   of   utensils   required 

to  conduct   a   forty-room   country   hotel    (either 
American  or  European  jilan)  : 
KITCHEN. 

1  2-oven  range   (with  water  back). 

1  24-incli  broiler. 

1  14-gallon  stock  pot   (cojtper  with  faucet). 

1  lO-foot  steam  table  (with  stove). 

1  6-foot  plate  warmer   (with  stove). 

1  16-quart  sauce  pan  for  soup,  copper. 

3  12-quart  copper  sauce  pans. 
3  8-quart  copper  sauce  ])ans. 

3  6-quart  copper  sauce  pans. 

2  4-quart  eop])er  sauce  pans. 

4  I'j-quart  copper  sauce  pans. 

2  10-inch  saute  j)ans. 

3  9x12  wire  broilers. 

2  10-inch  wire  frying  baskets. 

1  grater. 

6  egg  frying  ])ans. 

1  black  iron  grease  pan. 

1  potato  masher. 

.■'.  porcolain-lincd  iron  cook  pots  for  vegetables. 

2  hotel  frying  pans,  i\o.  24. 
1  Saratoga   chip  cutter. 

1  meat  cutter. 

.1  dozen   basting  spoons. 

1  3-prong  steel  flesh  fork. 

1  6V-!-inch  skimmer. 

2  small  skimmers. 

2  cake  turners. 
6  small  ladles. 

3  large  ladles. 
1  egg  whip. 

1  flour  dredge. ' 

1  nutmeg  grater. 


4  flat  pans  for  cut  meats. 

1  Chinese  strainer,  medium. 

1  colander. 

2  grease  bruslies. 

2  waffle  irons. 

1  dozen  dairy  pans,  8-inch. 

1  ilozen  dairy  pans,  10-inch. 

4  wooden  jjails. 

1  40-quart  dish  pan. 

3  20-quart  dish  pans. 

3  14-quart  dish  pans. 

4  roast  j)ans  to  fit  range. 
4  roast  i)ans,  half  size. 

1  vegetable  bain  marie. 

3  earthen  bowls  for  salads  and  mayonnaise. 

When  the  house  is  not  supplied  with  steam, 
as  is  often  the  case,  a  hot  water  stove  of  a 
good  size  will  supply  the  kitchen  with  hot 
water,  heat  the  dishes,  carving  stand  and  bain 
marie,  and  at  the  same  time  save  the  expense 
of  water  backs  in  the  ranges,  which  is  consider- 
able where  there  is  hard  well  water. 
FOR  PASTEY  COOK. 
1  portable  oven. 

1  stove. 

2  large  wooden  bowls. 
1  small  wooden  bowl. 
1  large  mixing  pan. 

1  small  peel   (short  liaudle). 
1  scales. 

1   1 -quart  measure. 
1   1-pint   measure. 
1   V^-pint  measure. 
1  egg  beater. 
]    flour  brush. 
1  beating  bowl. 
1   flour  sieve,  large. 
1  flour  sieve,  small. 
1  strainer. 
1    l)asting  brush, 
'j   dozen  wood  spoons. 

1  rolling  pin. 

V2  dozen  sponge  cake  pans. 

^2  dozen   iron  cake  baking  sheets. 

4  bread  ]>ans. 

2  dozen  deep  pie  ])lates. 

2  dozen  shallow  pie  plates. 

2  dippers. 

1  custard   dipper. 

1  prooving  box. 

;")  dozen  individual  jelly  molds. 

5  dozen  charlotte  rings. 

1  fruit  ]iress. 

2  20-quart  dish  pans. 

1  16-quart  ice  cream  fieezer. 

1  packing  can. 

Vi«  dozen  brown  l]rcad  molds. 

1  cake  griddle. 

1  jjuildiiig  steanuM-  for  stove. 

'^,■2  dozen  nuiffin  nu)lds. 

PANTRY. 

1  S-gallon  coffee  urn. 

2  broad   knives. 

1  can   ojiener. 

2  small   wood  tulis. 

2  })rei)aring  knives. 
1  ice  pick. 

3  basting  spoons. 


THE  PKACTLCAL  HOTEL  STEWARD 


17 


2  small  ladles. 
1  cork  screw. 

1  sugar  dredge. 

2  l-gallou  pitchers  of  agate  ware. 
1  strainer. 

1  dozen  individual  tea  strainers. 
%  dozen  earthen  bowls. 

*     *     * 

MANAGING  HELP 

The  law  of  mUifarti  fiorrri\ment  is  alile  the 
world  over.  It  in  an  old  as  history.  Every 
coitntry  has  civil  laws  u-hich  undergo  a  revi- 
sion, often  a  complete  cJia)ige  to  conform  with 
the  spirit  of  tlic  iinics;  but  the  rules,  discii^Une 
<ind  etiquette,  wkicli  form  tlie  fundamental 
principles  of  miliiary  organization,  will  always 
remain  as  they  are.  The  fact  that  every  man 
is  recognized  in  his  station  only  alone  males 
it  possible  that  one  general  can  move  the 
<irmies  of  a  nation  successfully.  No  private 
can  seek  redress  or  male  a  report  of  any  Icind 
to  any  one  but  tJie  officer  immediately  above 
him,  nor  can  the  caplain  officially  approach  a 
general  and  thereby  ignnrv  the  intermediate 
officers.  On  the  otlicr  hand,  the  genered,  when 
giving  orders,  gives  them  to  the  colonel  and 
so  they  pass  down  from  officer  to  officer,  until 
they  reach  the  lowest  rank.  Every  man  remains 
in  his  place  and  attends  to  the  duties  of  liis 
cffice,  whicli,  in  order  to  attend  to  properly. 
Jceeps  him  occupied  without  any  time  to  look 
nfter  the  duties  of  someone  else:  in  short,  every 
man  minds  his  own  business. 

Business  concerns  and  corporations  icho  or- 
ganize and  govern  their  forces  on  the  above 
ha.His  surely  meet  with  best  results,  especicdly 
in   large  hotels. 

Organization  for  a  250-Room  American  Plan 
Hotel 

The    steward    having    just    entered    upon    his 
duties  with  a  full  crew  of  help  for  an  Amer- 
ican plan  house  with  a  caiiacity  of  al)out  300 
people    and    doing    a    jn'osijcrous    business,    the 
total  number  of  his  force  is  about  twenty-seven, 
divided  as  follows: 
1  carver,  who  also  makes  coffee. 
1  headwaiter. 
11  cooks,  including: 

1   chef. 

I  second  cook. 

1  roast  cook,  who  also  Indils. 

1  fry  cook. 

1  butcher,  who  also  a1f(>iids  tlic  cdld  moats 
and  salads. 

1   vegetable  cook    (girl). 

1  fireman. 

1   pan  washer. 

3  girls  for  cleaning  vegetables. 
1  Ifaker. 
1  pastry  cook. 
1  girl  to  help  in  bakeshop. 


2  girls  in  fruit  pantry. 

1  girl  in  coffee  and  bread  pantry. 

1  girl  in  silver  pantry. 

4  in  dish  pantry   (1  man  and  3  girls). 

2  yardmen. 

1  storekeeper. 

"With  such  a  force  of  employees  at  his  com- 
man  it  requires  continued  vigilance  to  see  that 
the  best  possible  results  are  obtained;  that  all 
do  the  work  alloted  to  them  with  efficiency  and 
dispatch,  as  on  their  prompt  and  harmonious 
movement,  in  conjunction  with  a  force  of  com- 
petent waiters,  depends  the  good  service  re- 
quired to  please  the  guest.  They  all  look  to 
tlie  steward  for  their  orders  and  any  differences 
which  may  arise  among  some  of  them  are  re- 
ferred to  him  for  adjustment.  He  is  their  man- 
ager, advisor  and  judge  and  should  rule  in  a 
firm  and  dignified  manner.  He  has  but  little  to 
say  to  any  of  them,  except  as  concerns  the 
work,  from  the  time  he  enters  until  work  is 
done. 

Organization  for  a  100-Room  European  Plan 
Hotel 

Organizations  of  European  hotels  differ  from 
the  x\merican  plan  houses  principally  in  that 
they  usually  are  open  18  hours  a  day,  and  some- 
times longer;  for  that  reason  extra  men  must 
be  added.  Furthermore,  order  cooking  obtains 
during  the  hours  the  cafes  or  restaurants  are 
open  for  service;  there  is  no  closing  of  dining 
rooms  after  meal  hours;  but  there  must  be  con- 
tinually men  on  watch  to  execute  orders  as  they 
come  from  the  cafe.  For  this  reason  there  are 
relief  men.  as  men  cannot  be  expected  to  work 
18  hours  a  day.  I  will  endeavor  to  give  in 
the  following  a  list  of  what  should  constitute  a 
crew  of  a  100-room  European  iidtcl  in  a  small 
city: 

1  steward. 

1  headwaiter   and  captain. 
1   chef   and  crew,   consisting   of: 

1  second, 

2  broilers, 

2  fry  cooks, 

1   cold  meat  man, 

1  butcher, 

1  vegetable  cook, 

2  girls, 

1  fireman, 
1  pot  washer, 

1  coffee  man, 

2  fruit  ])antry, 
4  dishwashers, 

2  silver  and  glass  pantry, 
1  jtastry  cfiok, 
1  iieljier. 

1  baker  iind  lu'ljicr. 

2  helps'  hall, 

1  store  room  man, 

1  store  room  ]iorter, 

2  checkers, 

1   vard  man. 


18 


TIIK   rHA('TI('AI>   HOTKL  STHWARD 


In  this  organization  it  is  necessary  for  the 
senior  checker  to  oflficiate  in  supervision  in  tlie 
absence  of  the  steward;  and  for  the  chef  to 
supervise  all  of  the  pantries. 

Both  the  chef  and  head  checker  should  be 
men  of  quality.  It  is  in  their  hands  to  save 
for  the  house  iu  strictly  regulating  the  portions 
served  for  an  order. 

The  coffee  pantry  should  be  adjoining  the 
fruit  pantry,  in  order  that  one  emjiloyee  may 
serve  both  between  meals. 

The  cold  meat  man  also  attends  to  the  oys- 
ters and  shell  fish. 

Toast  and  cakes  are  made  by  one  of  the 
kitchen  girls.  If  the  house  is  busy  there  should 
be  an  extra  girl  for  this,  and  also  an  extra 
oyster  man. 

The  store  room  porter  should  be  able  tp  do 
the  issuing  for  the  last  meal,  for  the  reason 
that  the  regular  storekeeper  arrives  very  early 
in  the  morning. 

Bills  of  Fare  for  a  Country  Hotel  of  100  Rooms 
(European  Plan) 

The  following  copies  of  menus  are  fair  sam- 
ples of  what   is  served  in   a   hotel   of  the   size 

above  named. 

*     *     * 

From  The  Hotel  Monthly  of  March,  1913, 
under  head  of  "EXPOSITION  OF  COUN- 
TRY HOTEL   EUROPEAN    PLAN.    .    .     the 

SYSTEM  EVOLVED  BY  COL.  FRED  BARTHOLOMEW 
AT  THE  FREDERICK  HOTEL  IN  GRAND  FORKS.  . 
THE  A  LA  CARTE,  TABLE  D 'HOTE  AND  COMBINA- 
TION CARDS;  INTERESTING  INFORMATION  REGARD- 
ING THE  MANAGEMENT,  ECONOMIES,  FEEDING  OF 
EMPLOYEES,   AND   THE   SERVICE   IN    GENERAL." 

The  j)roblem  of  the  dining-room  with  coun- 
try hotels,  European  plan,  is  one  of  the  most 
difficult  for  solution;  and  failure  to  solve  it 
has  caused  many  a  hotel  that  changed  from 
American  to  European  plan  to  go  back  to  the 
American  plan. 

A  number  of  hotel-keepers  have  solved  the 
problem  to  their  satisfaction,  in  particular  as 
to  pleasing  their  patrons.  .  .  .  Col.  Fred 
Bartholomew,  owner  and  proprietor  of  the 
Frederick  Hotel  in  Grand  Forks,  N.  D.,  has 
evolved  a  system  of  dining-room  operation  by 
which  his  cafe  shows  a  gain  every  month.  We 
asked  Col.  Bartholomew  to  favor  us  with  a 
set  of  his  menus,  and  to  give  his  reasons  for 
adopting  this  particular  style  of  catering,  also 


tell  of  the  results,  finam  ial  and  otiierwise.  Col. 
Bartholomew,  in   reply,  wrote: 

"Under  separate  cover,  I  am  mailing  you 
the  cafe  menus  now   in  use. 

"Tlie  large  card  is  our  regular  short  order 
hill,  which  is  on  the  table  at  all  times, 

'  *  Card  marked  No.  2  is  our  Club  Breakfast, 
served  until  11  a.  ni.  This  is  used  in  connec- 
tion with  a  la  carte  menu,  and  also  No.  3,  the 
'Breakfast  Suggestions'  attached  in  the  morn- 
ing. You  will  find  here  short  orders  at  reason- 
able prices,  and  you  will  find  that  a  very  good 
club  breakfast  can  be  obtained  for  35  cents. 

"We  are  now  running  every  evening,  from 
5  until  8:30,  a  table  d'hote  dinner,  at  50  cents, 
in  addition  to  the  a  la  carte  menu.  (I  have 
marked  this  No.  4.) 

"All  menus  are  used  in  connection  willi 
No.  1. 

"You  will  note  in  the  table  d'hote  that  a 
choice  of  meat  is  given,  so  that  only  one  meat 
order  is  allowed  with  this  table  d'hote  dinner. 
A  dinner  in  this  way,  eliminating  the  choice 
to  one  meat  and  one  dessert,  can  be  furnished 
at  a  profit  for  50  cents,  and  I  believe  that  this 
is  the  only  way  that  a  50-cent  dinner  can  be 
served  at  a  profit,  at  the  present  high  cost. 

"You  will  note  on  the  bottom  of  the  menu 
that  the  guest  has  the  opportunity  of  using  the 
'A  la  Carte  Suggestions,'  if  preferred.  These 
are  at  reasonable  prices. 

"I  used  to  run  a  noonday  dinner,  but  this  I 
have  discontinued,  as  I  find  that  most  people 
prefer  short  orders. 

"I  have  made  considerable  study  of  this 
cafe  question,  with  the  idea  of  producing  a 
good  meal  as  low  as  possible,  in  order  to  in- 
duce patronage  to  the  hotel.  We  have  125 
rooms,  50  at  $1 ;  50  with  connecting  bath  at 
$1.50,  and  25  suites  and  sample  rooms  with 
bath  at  $2  and  $2.50.  At  this  rate  we  are  able 
to   show   a   nire   profit   on   the    investment    each 

year. 

»     *     * 

"The  cafe  opens  at  6:45  and  closes  at  2  in 
the  afternoon,  reopening  again  at  5  and  clos- 
ing at  8:30.     In  this  way  we  are  able  to  handle 

the  cafe  with  one  shift." 

*     «      * 

We  have  photographed  the  cards  numbered 
1,  2  and  3,  respectively.  No.  1  measures  6x13 
inches;  No.  2,  6x11  inches;  No.  3,  5i/;x9  inches, 
and  No.  4,  SVL'xlO  inches.  No.  4  carries  the 
table  d'hote  and  condensed  a  la  carte  on  one 
card.  No.  5  is  the  lunciieon  card,  served  from. 
12  until  2. 


THE  PEACTICAL  HOTEL  STEWARD 


19 


CAFE 

FREDERICK  HOTEL 


GRAND    FORKS,    NORTH    DAKOTA 

FRUIT 

Strawberries  with  Cream 
Blueberries 

,'2  Crape  Fni.t,  15;  Whole  25 
Baked  Apples  with  Cream,  15 

Oranges,  10c;  with  Cream.   15 
Bananas  with  Cream.  15 
Peaches  with  Cream 
Cranberry  Sauce,  10 

Watermelon 
Cantaloups 
Raspberries 
Apple  Sauc.-,  10 

BREAD,  TOAST  AND  CEREALS 

Bread.  Plain,  05 
Df>  Toaa,  10 

Buttered  Toafl,  1  5 
MilkToafl,  15 
Cream  Toafl,  20 
French  ToaA, 
BoSon  Crea 

25 

un  Toa9,  25 

Soda  Crackers,  05                                          Oatmeal  wid,  Cream,  1  5 
Cake,  10                                                         Shredded  Wheat  Biscuit,  15 
Bowl  o(  Milk  and  Bread,  25                            Grape-Nuts    with    Cream,    1  5 
Bowl   of  Cream  and  Bread,  25                        Cream  of  Wheat,  1 5 
Bowl  ol  Hall  and  Half,  Bread,  20                   Force  and  Cream     15 
Wheat  Cakes.  Maple  Syrup,  15                        Mush  and  CreLm,  15 
Buckwheat  Cakes,  Maple  Synip.  15               Fried  Mush,   10 

EGGS  AND  OMELETTES 

Boiled  Eggs,  two,  1  5 
Fried  Eggs,  two,  1  5 

Scrambled  Eggs,  two,  15 
Scrambled  Eggs,  two,  15 
Shirred  Eggs,  two,  15 

P 

ached  Eggs,  two,  on  Toait,  25 
Omelette,  Plain,  20 
Omelette.  Tomatoes,  25 
Spanish  Omelette,  50 

Omelette  with  Mushrooms,  40 
Omelette  with  Cheese,  30 
Omelette  with  Ham,  30 
Omelette.  Jellv,  30 
Welsh  Rarebit,  75 

OYSTERS 

Rav 

.-.25 

Stewed,  30 

FISH 

Fried,  3S 

Fried  Whitefish,  35 

Lake  Superior  Trout,  35 
Norwegian  Fish  Balls, 

35 

Wall-eyed  Pike,  35                                     Sa 
Broiled  Salt  Mackerel.  35 

STEAKS 

dines  (Imported)  per  can,  35 
Sardines    (Domeflic)  per   can,  25 

Steaks  served  with  Bacon  or  Onions,  10c  extra 

Small  Steak,  35 

Small  Steak  with  Onions 
Top  Sirlom,  50 

Top  Sirloiu  with  Ba 

Sirloin  Steak,  60 

Tenderloin  Ste 

Sirloin  Stea 

Porterhoi 

three. 

40 

con,  60 

ik,  60 

c.  Mushrooms 
se  Steak  for 
$2.25 

Porterhouse  Steak,  75 
Frederick  Special  Club  Steak 
tor  four,  $2.75 

DoublePorterhouse,  $1  50 
Spring  Lamb  Chops,  35 
Pork  Chops,  35 
,  75                    MuUon  Chops,  35 

Hamburger  Steak,  35 
Liver  with  Bacon.  30 

Veal  Cutlets  (plam).  35 
Veal  Cutlets  (breaded),  40 
Jones  Sausage,  35 
Fned  Sausage.  25 
BroJed  Ham,  30 
Broiled  Bacon,  30 
Ham  or  Bacon, 
two  Eggs,  35 

POTATOES 

'French  Fried  Potatoes,  10 
Saratoga  Chips,  10 
Stewed  in  Cream.  1  5 
Cottage  Fried,  1  5 

Au  Cratm,  20 
Baked  Potatoes.  05 
Lyonnaise,  10 

SOUPS  TO  ORDER 

Hash  Brown,  10 
CeiHian  Fried,  05 
Shoeflnng,  10 

Tomato,  35 

Clam  Broth,  25 
Cream  Tomato,  35 

Clam  Chowder,  25                                             C 
Chicken,  25 
Ox  Tail.  25 

onsomme,  25 
Mock  Turtle,  25 

Cream  Clam  Chowder,  40 

SALADS  AND  RELISHES 

LobAei  Salad,  40 
Chtcken  Salad,  35 
Potato  Salad,  1  5 
Shnmp  Salad,  35 
Lettuce  with  Eggs 

20 

Radishes 

Young  Onions 

Cucumbers 

Tomatoes 

Olives 

Dill  or  Mixed  Pickles, 

VEGETABLES 

Mushrooms,  35 
Spanish  Sauce.  20 
Tomato  Sauce,   10 
French    Peas,     25 
Celery.  15 
05 

Asparagus  on  Toait,  20 
Domestic  Peas,  t  5 

Slewed  Sugar  Corn.  1  5 
Fried  Onions.   lU 

COLD  MEATS 

Slewed  Tomatoes.  1  5 
Baked  Beans.  1  5 

Chicken.  35 

Pork.  25 

Ham, 

25                                      Roast  Beef,  iO 
Pickled  Pigs  Feel,  25 

SANDWICHES 

Tongue.  25 
Veal,  25 

Egg  Sandwich,  iQ 

Clubhouse  Sandwich,  30 
Caviar  Sandwich,  25 
Denver  Sandwich,  25 

Brick  Cheese,  10 

H 
A 

am  and  Egg  S.indwich,  15 

Chicken  Sandwich.  20 

Beef  Sandwich.  1  5 

Hot  Roasi  Beef  Sandwich,  20 

merican  Cream  Cheese.  1  5              Edam  Che 

Fried  Ham  Sandwich,  1  5 
Ham  SgndwKh.  10 
Pork  Sandwich.  10 
Tongue  Sandwich,   10 
Sardine  Sandwich,  1  5 
e<e.  10         Roquefort  Cheese,  20 

Coflee.  per  cup.  5:  pel,  10 
Green  Tea,  per  cup,  5;  pot.  10 


COFFEE.  TEAS.  ETC. 

Eng   BreakfaA  ihlatk).  10 
Cocoa,  per  cup.  10 
Cream,  per  glass.  I  5 


Glass  s  Cream  and  s  Milk,  10 
Milk,  per  glass.  5 


i 


Frederick  $5.00  Commutation  Tickets  for  $4.50  Cash 


m 


CARD   NO.    I. 


20 


THE   PKACTRAL  HOTEL  STEWARD 


Club  Breakfasts 


Served  from  6:45  to  1 1  a.  m. 
ORDER    BY    NUMBER    ONLY 


No.  1— 25c 


Toast 


Sliced   Bananas  and  Cream 
Tea  or  Cofiee 


No.  2— 25c 

i_)  Orange  or  Stewed  Prunes 

Wheat  Cake  with  Maple  Syrup 

Tea  or  Coffee 

No.  3— 30c 

\  2  Or2mge  or  Stewed  Prunes 
Cereals    with    Cream 
Dry  or  Buttered  Toast 
Tea  or  Coffee 

No.  4-30c 

V2  Orange  or  Stewed  Prunes 

Eggs,  any  Style 

Dry  or  Buttered  Toast 

Tea  or  Coffee 


No.  5— 35c 


\  2  Orange  or  Stewed  Prunes 

Fried  Ham  or  Bacon 

Griddle  Cakes 

Tea  or  Coffee 


No.  6— 35c 

1 2  Orange  or  Stewed  Prunes 

Farm  Sausage  with  Fried  Mush  or  Griddle  Cakes 

Dry  or  Buttered  Toast 

Tea  or  Coffee 


No.  7— 35c 

1  2  Orange   or  Stewed  Prunes 

Calf's  Liver  and  Bacon 

German  Fried  Potatoes 

Tea  or  Coffee 

No.  8— 40c 

Vi  Orange  or  Stewed  Prunes 

Cereal  with  Cream 

Chipped  Beef  with  Cream 

Griddle  Cakes  or  Dry  or   Buttered  Toast 

Tea  or  Coffee 

No.  9— 45c 

Vi  Orange  or  Stewed  Prunes 

Muttori   Chops  or  Fried  White  Fish 

German  Fried  Potatoes 

Dry  or  Buttered  Toast  or  Griddle  Cakes 

Tea  or  Coffee 

No.  10- 50c 

H  Orange  o    Stewed  Prunes 

Fried  Ham  or  Bacon  with  Eggs 

German  Fried  Potatoes 

Dry  or  Buttered  Toast  or  Griddle  Cakes 

Tea  or  Coffee 


No.  11— 60c 

1  2  Orange  or  Stewed  Prunes 

Small  Tenderloin  Steak  or  Pork  Chops 

and  Cream  Gravy 

German  Fried  Potatoes 

Griddle  Cakes  with  Maple  Syrup 

Dry  or  Buttered  Toast  or  Fried  Mush 

Tea  or  Coffee 


flGrape  Fruit,  or  Canteloupe,  when   in   season,   can   be   substituted   for  fruit   in  any  of  the  above 
by  paying  10  cents  extra. 

FRLIIT 


Grape  Fruit,  half  15;  whole 25 

Sliced  Orange,   10;  with  Cream 15 

Sliced  Bananas  and  Cream 15 

Apple  Sauce .. 10 

Canteloupe,  half  15;  whole 25 


Baked  Apple  with  Cream 15 

Stewed  Prunes iO 

Sliced  Pineapple 15 

Raspberries  with  Cream 

Strawberries  with  Cream 


ALL  CEREALS  WITH  CREAM  15c 


EGGS,  mHHES,  ETC. 


Boiled  Eggs 15 

Fried  Eggs 15 

Scrambled  Eggs 15 

Plain  Omelet 20 


Poached  Eggs  on  Toast .   25 

Broiled  Ham 30 

Broiled  Bacon 30 

Bacon  or  Ham  and  Eggs 35 


Dry  or  Buttered  Toast 10 

Wheat  Oakes  with    Maple  Syrup 15 

Buckwheat  Cakes  with  Maple  Syrup 15 

Coffee,  per  cup,  5;  per  pot  for  one 10 

Cocoa,  per  cup  10;  pet  pot  for  one 15 


Hot  Muffins 5 

Corn  Cakes  with  Maple  Syrup 15 

Fried  Corn  Meal  Mush  with  Maple  Syrup 10 


Milk,  per  glass 

Tea,  f)er  cup  5;  per  pot. 


5 

.10 


PLEASE  PAY  CASHIER 


NO  CHECKS  LESS  THAN  15c 


CARD  NO.   2. 


THE  PRACTICAL  HOTEL  STEWARD 

Breakfast  Suggestions 


21 


Vl  Canleloupe  I  5 ;  whole  2  5 
Sliced  Bananas  with  Cream  I  5 
Slewed  Prunes  I  0 
Blackberries  and  Cream  I  5 
Sliced  Peaches  with  Cream  I  5 


Fruit 


2 


Grape  Fruit  13,  whole  25 


Sliced  Oranges  1  0.  with  Cream  I  5 
Sliced  Pineapple  I  5 
Blueberries  and  Cream  I  5 
Iced  Watermelon  I  5 


Cereals 

Oatmeal  with  Cream  I  5 

Shredded  Wheat  with  Cream  I  3 

Grape  Nuts  with  Cream  I  5 

Cream  of  Wheat  zmd  Cream  I  3 

Corn  Flakes  with  Cream  I  5 

Two  Egge,  Boiled.  Fried  or  Scrambled  1  3 

Two  Eggs,  Poached,  Plain  20,  on  Toast  25 

Special 

Dry  or  Buttered  Toast  1 0  Wheat  Cakes  with  Maple  Syrup  I  5 

Fried  Corn  Meal  Mu?h  with  Maple  Syrup  I  3 

Home  Made  Muffins  I  0 

Chipped  Beef  in  Cream  30  Ham  or  Bacon  and  Eggs  35- 

Swift's  Brookfield  Sausage  33  Calf's  Liver  and  Bacon  33 

Little  Pig's  Pork  Chops  33  Plain  Steak  33 


German  Fried  Potatoes  3 
French  Fried  Potatoes  10 


Tea  3          Coffee  5  Milk  5          Cocoa  I  0 

CARD  NO.    3. 

LUNCHEON  Rice   Cobblers    15 

SERVED  FUOM  VI  TO  2  Prime  ribs  of   beef  au  Jus  40         Extra  cut  50 

Dressed   celery   15      ])ill  pickles   10      Pickles  5  Roast  leg  of  veal,  fried  sweet  potatoes  35 

Young  radishes   15          Sliced  Spanish  onions  10  Mashed  or  steamed  potatoes 

Young  pickled  beets  10  Sugar  corn  10  String  beans  10  Stewed  torn 'toes  5 

Soup  10         With  Meat  Order  5  Early  June  peas  10       Browned  sweet  potatoes  10 

Cream   of   chicken,   Hanover   style  Nokomis  asparagus  tips  on  toast  20 

FISH  AND  oysters  TO  ORDER  Apple  pie  5         Mince  pie  5         Pumpkin  pie  5 

%   doz.   blue  points  on   Vo  shell 30  Fruit  roll,  wine  sauce,  10 

^2  doz.  oysters,  raw  25      Stewed  30      Fried  35  Baked  apples  with  cream  15 

Fried   whitefish    35           Wall-eyed   pike   35  Sliced   brmanas   with   cream    10 

Sirloin  of  beef,  horseradish 30  %  Grape  fruit   15         Whole  25 

Braised  heart  with  egg  noodles  30  Tea   5            Coffee  5            Milk   5           Cocoa   10 

Lamb   hash   with   fried   eggs... 30 

Paprika  schnitzel    30 

Omelette  Hongroise    30  illustration   no.  5:    luncheon  card. 


22  THE  I'RACTICAL 

THE    FREDERICK    HOTEL    CAFE 
Table  d'Hote  Dinner  50  Cents 

SERVED  FROM  5  TO  8:30  P.   M. 

Creme  de  Creey 

Dill  pickles  Chow  chow 

Creamed  shrimps  on  toast 

CHOICE  OF     Boiled  fraukfurts,  potato  salad 

Calf's  brains  saute,  en  butter 

Braised  beef  a  1 'Italian 

Eoast  filet  of  lamb  with  jelly 

Eoast   loin   of   pork,   apple   sauce 

Steamed  potatoes  Mashed  potatoes 

Stewed  tomatoes  Sugar  corn 

Jelly  roll 

CHOICE  OF    Apple  pie     Mince  pie     Cranberry  pie 

Tapioca  pudding 

Tea  Coffee  Milk 

»     »     » 

A  la  Carte  Menu 

Dill  pickles   10  Young  pickled  beets  5 

Sour  pickles  5         Sweet  pickles  5 

Queen  olives   10     Celery  15     Young  lettuce   15 

New  radishes  15 

SOUP    10c       WITH    MEAT   ORDER   5c 

Creme  de  Crecy 

OYSTERS   AND  FISH   TO  ORDER, 

^2  doz.  little  neck  clams  on  half  shell 30 

1/2  doz.  blue  points  on  half  shell 30 

Oysters— 1/2  doz.  raw  25  Stewed  30  Fried  35 
"Wall-eyed  pike  35  Filet  of  whitefish  saute  35 
Boiled  frankfurts  with  potato  salad  30 

Calf's  brains,  saute  en  butter 35 

Braised   beef   a   1 'Italian 30 

Veal  cutlets,  papricka  sauce 35 

Jelly  roll   10 

Prime  ribs  of  beef,  au  jus  40     Extra  cut.  . .  .50 

Eoast  loin  of  pork,  apple  sauce 35 

Eoast  filet  of  lamb  with  jelly 30 

Baked  potatoes  5     German  fried  potatoes  5 
Hashed  brown  potatoes   10 
Cottage    fried    potatoes    15 
French  fried  potatoes  10  Au  gratin  potatoes  20 
Stewed  tomatoes  5     Diced  potatoes  in  cream  10 
Spinach  with  egg  10 
Browned  sweet  potatoes  10 
Asparagus    tips    on    toast    20 
Sugar  corn  10         Early  June  peas  10 
String  beans  10 
Apple  pie  5       Cranberry  pie   5       Mince  pie  5 

Tapioca  pudding  5 
Sliced  oranges  10     With  cream  15 

i/o  Grape  fruit  15     Whole 25 

Baked   apple   with   cream 15 

Sliced   bananas   with   cream.... 15 
Tea  5     Coffee  5    (pot  10)     Milk  5     Cocoa  10 

SALADS 

Chicken  35     Lobster  40     Shrimp  40     Potato  20 
Lettuce  with  egg  20 

CHEESE 

Full  cream  10     Imported  Swiss  20 

Imported  brick  15 

Imported  Eoquefort  cheese  25 

ILLUSTRATION       NO.       4:        (COMBINATION       TABLE 
D'HOTE   AND  A  LA  CARTE.) 


HOTEL  STEWAED 

Bills  of  Fare  for  a  Country  Hotel  of  40  Rooms 

(European  Plan) 

From   The    Hotel   Monthly  of   November, 

1912,  under  the  head  of  "GLIMPSES  OF  A 

MODEL     COUNTRY     HOTEL:      A     40-room 

HOUSE  IN  CLOQUET,  MINNESOTA,  CREDITED  ONE 
HUNDRED  POINTS  BY  THE  STATE  HOTEL  IN- 
SPECTOR  TYPICAL    BILLS    OF    FARE    FOR    COUNTRY 

HOTEL,    EUROPEAN    PLAN. 

"As  you  see,  my  bills  of  fare  are  not  very 
clieap,  so  noljody  can  say  I  spoil  prices  for 
them;  but  we  give  the  very  best  money  can 
buy.  There  is  only  one  kind  of  butter  used, 
the  best  creamery;  also  the  best  eggs,  marked, 
in  cartons;  and  everything  else.  We  make  our 
own  preserves  and  pickles.  I  do  not  buy  the 
fruit  when  it  is  cheapest,  but  when  it  is  best. 
I  bought  some  crates  of  strawberries  when 
they  were  quite  high  in  price,  and  people 
thought  I  should  wait  until  they-  were  cheaper. 
I  do  not  think  we  picked  away  ten  berries  in 
three  crates.  When  they  got  cheaper  we  had 
to  throw  away  quite  a  lot.  I  pay  my  butcher 
good  prices.  I  cannot  expect  him  to  give  me 
the  best  meats  and  then  bargain.  We  have  had 
the  loveliest  vegetables  the  whole  summer  out 
of  my  own  garden;  have  only  to  buy  potatoes. 

BREAKFAST 

Fruit,   10c        Oatmeal,    15c        Breakfast   food,   15c 

Stewed  prunes,  10c        Sliced  peaches  and  cream,  20c 

Pancakes,    15c  Shirred   eggs,    20c 

Poached  eggs  on  toast,  25c 

Scrambled    eggs    on    toast,    25c 

Eggs    and   bacon,    35c 

Ham  omelet,  35c  Plain  omelet,  25c 

Cheese  omelet,   25c 

German  fried   potatoes,   10c 

Minced  ham  with  scrambled  eggs  on   toast,   35c 

Ham   and   eggs,   45c 

HOME-MADE    PRESERVKS    AND    PICKLES 

Spiced  currants,  10c  Spiced  gooseberries,  10c 

Spiced  crab  apple,   10c         Spiced  cherries,  15c 
Spiced  peaclics,  15c  Red  currant  jelly,  10c 

Black  currant  jelly,  10c      Crab  apple  jelly,  10c 
Quince  jelly,  10c    Strawberries,  10c    Cherries,  10c 

Raspberries,   10c  Gooseberries,   10c 

Quince  marmalade,  10c  Lingonberry  sauce,  15c 

Doughnuts,   10c 

Hot   rolls,    10c 

TEA,    COFFEE,   COCOA,    ETC. 

Ceylon  or  Japan,  per  pot,  10c     Cocoa,  per  cup,  10c 

Coffee,  10c  Milk,  per  glass,  5c 

Cream,  small  pitcher,  5c      Cookies,  5c      Toast,  10c 

Bread  and  butter,  5c 

POTATOES,    BREAD    AND    BUTTER    SERVED    ONLY     WITH 
MEAT    AND    FISH    ORDERS 


LUNCHEON 

RELISHES 

Green  tomato  pickles,   10c  Sour  pickles,   10c 

Stuffed    olives,    10c  Queen    olives,    10c 

Sweet  pickled  onions,  10c  Chili  sauce,  5c 

Pickled  beets,  5c  Watermelon  pickles,  10c 

Home-made   chow  chow,   10c 


THE  PRACTICAL  HOTEL  STEWARD 


23 


SOUP 

Creamed  vegetable,   15c 

PLATS    DU    JOUR 

Swedish   meat  balls,    30c 

Baked  white  fish,  35c 

Roast  beef  with  braised  onions,   40c 

Roast    spring   chicken,    60c 

Roast  duck,   60c 

VEGETABLES 

Home  grown  wax  beans,  10c 

Creamed  parsnips,    15c 
Fried    sweet    potatoes,    10c 

SALADS 

Tomatoes,   25c  Cucumbers,  25c 

Head  lettuce,  20c  Fruit  salad,  20c 

DESSERT 

Banana  cream  pie,  10c  Green  apple  pie,  15c 

Pineapple  pudding  and  cream,  15c 
Ice  cream  and  cake,  15c       Peaches  and  cream,  20c 

HOME-MADE    PRESERVES    AND    PICKLES 

Spiced  Currants,  10c  Spiced  gooseberries,  10c 

Spiced  crab  apple,  10c         Spiced  cherries,  15c 

Spiced  peaches,   15c  Rod   currant  jelly,   10c 

Black  currant  jelly,  10c    Crab  apple  jelly,  10c 

Quince  jelly,  10c  Strawberries,  10c  Cherries,  10c 
Raspberries,    10c  Gooseberries,    10c 

Quince  marmalade,  10c  Lingonberry  sauce,  15c 

Hot    rolls,    10c 

TEA,    COFFEE,    COCOA,    ETC. 

Ceylon  or  Japan,  per  pot,  10c      Cocoa,  per  cup,  10c 

Cofifee.   10c  Milk,  per  glass,  5c 

Cream,  small  pitcher,  5c      Cookies,  5c      Toast,  10c 

Bread  and  butter,  5c 

POTATOES,    BREAD    AND    BUTTER     SERVED    ONLY    WITH 
MEAT    AND    FISH    ORDERS 


SUPPER 

Stuffed  olives,  10c  Queen  olives,  10c 

Watermelon  pickles,  10c  Chili  sauce,  5c 

Pickled  beets,  5c  Sour  pickles,   10c 

Green  tomato  pickles,  10c     Sweet  pickled  onions,  10c 

Home-made  chow-chow,   10c 
Imperial  Soup,  15c  Cold  ham,  30c 

Small  steak,   35c  .    Lamb   chops,   40c 

Chicken   pie,   40c  Fried   sweet   breads,   45c 

Roast  spring   chicken,   60c 

Peas,  10c  Creamed  cauliflower,  15c 

Fried   sweet   potatoes,    10c 

Ham  omelet,  35c  Plain  omelet,  25c 

Cheese  omelet,  25c  Sweet  omelet,  35c 

Mushroom  omelet,  45c 

Poached  eggs  on   toast,  25c 

Scrambled    eggs    on    toast,    25c 

Sardines   on   toast,   30c 

HOME-MADE    PRESERVES    AND    PICKLES 

Spiced  currants,  10c  Spiced  gooseberries,  10c 

Spiced  crab  apple,  10c  Spiced  cherries,  15c 

Spiced  peaches,  15c  Red  currant  jelly,  10c 

Black  currant  jelly,  10c    Crab  apple  jelly,  10c 
Quince  jelly,  10c       Strawberries,  10c       Cherries,  10c 

Raspberries,  10c  Gooseberries,  10c 

Quince  marmalade,  10c  Lingonberry  sauce,  15c 

Tomatoes,  25c  Cucumbers,  25c 

Banana  salad,  20c  Head  lettuce,  20c 

Lemon  pie.   10c  Green  apple  pie,  15c 

Bavarian  cream   with    meringue,   15c 

Sliced   peaches   and    cream,   20c 

TEA,    COFFEE,    COCOA,    ETC. 

Ceylon  or  Japan,  per  pot,  10c    Cocoa,  per  cup,  10c 

Coffee.  10c  Milk,  per  glass.  5c 

Cream,  small  pitcher,  5c     Cookies,  5c     Toast,  10c 

Bread  and  butler.  5c 

POTATOES,    BREAD    AND    BUTTER    SERVED    ONLY    WITH 
MEAT  AND   FISH   ORDERS 


The  Bills  of  Fare  for  Main  Dining  Room, 
Cafe  and  Lunch  Room  of  the  Sherman  House, 
Appleton,  Wis.,  a  Successful  120-Room  Country 
Hotel,  European  Plan,  Rates  75  Cents  to  $2  a 
Day. 

The  hours  for  meals  in  the  Venetian  room 
or  main  restaurant  are:  Breakfast,  6  to  9; 
dinner,  12  to  2;  supper,  6  to  8;  ou  Sunday: 
Breakfast,  8  to  10;  dinner,  1  to  2;  supper,  6 
to  7:30.  The  cafe  is  oi)en  from  7  in  the  morn- 
ing until  midnight.  The  lunch  room  is  open 
from  5  a.  m.  until  1:30  a.  m. 

The  Venetian  room  breakfast  card  is  repro- 
duced in  facsimile  on  page  25. 

In  the  Venetian  room  there  is  served  a  50- 
eent   luncheon,   of   which   this   card   is   typical: 
THE  VENETIAN  ROOM. 
Luncheon  50  Cents. 

CHOICE  OF 

Cream   of   chicken,   Soubise 

or 

English  beef  broth 

Queen  olives  or  Pickled   onions 

Baked   lake    trout    Italienne,    potatoes   Duchess 

Boiled  beef  tongue  with   spinach 

or 

Roast   pork,  apple  sauce 

or 

Roast    prime   rilis   of   beef 

June  peas  <>r  Stewed  tomatoes 

Mashed  or  boiled  potatoes 

Combination    salad 

Apple  pie  or  Mince  pie 

Steamed  dijjloniat  pudding,  rum  sauce 

or 

Vanilla  or  chocolate  ice  cream 

Club  cheese  or  Sage  cheese 

Wafers 

Coffee  Tea  Milk 

•       •       • 

A  la  Carte,  The  Sherman,  Appleton,  Wis. 

The  a  la  carte  for  the  Venetian  room  and 
cafe  occupies  six  pages  of  a  booklet.  This  list, 
including  beverages,  table  waters,  beers  and 
wines,  indicates  what  can  be  had  to  order: 

THE   VENETIAN   ROOM. 
Soups. 

Consomme  in   cup 10 

Cream  of  tomato 10 

Cream   of   celery 10 

Ox  tail   15 

Mock  turtle    l-i 

Relishes. 

Ripe  olives    10 

Queen  olives 10 

Dill  pickles  10 

Chow^  cliow   10 

Mixed   pickles    10 

Sweet  pickled  onions 10 

Sweet  gherkins    10 

India  relish   10 


24 


t;ih  pka(  tical  hotel  stewakd 


Fish  ana  Oysters. 

Broiled  wliitelisli   40 

Broiled   lake   trout 40 

Broiled  mackerel   40 

Fried  oysters    50 

Roasts  and  Broiled. 

Broiled   lamb    steak 40 

Young  chicken  stuflfed 40 

Broiled  spring  chicken    (' j) 00 

Steaks,  Chops,  Etc. 

Small  tenderloin   steak 40 

Extra   tenderloin    (for   two) 80 

Small    sirloin    50 

Extra  sirloin   (for  two) 1.00 

Lamb  chops    35 

Veal  cutlets,  plain 35 

Veal    cutlets,    breaded 45 

Ham  fried   or  broiled 35 

Bacon  fried  or  broiled 35 

Hamburger  steak 35 

Pork  chops    40 

Vegetables. 

Potatoes  French  fried 10 

Potatoes  German  fried 10 

Lyonnaisc    15 

An  gratin 15 

O 'Bricn   au  gratin 20 

Hashed  brown    10 

June  peas    10 

Wax  beans   10 

Asparagus    20 

Lima  beans 10 

Eggs  and  Omelets. 

Boiled  (2)    15 

Fried    (2)    15 

Poached  (2)    15 

Poached  on   toast 20 

Scrambled   15 

Shirred 15 

Omelet  (plain)   20 

Rum  omelet 30 

•Telly  omelet    40 

Spanish   omelet    40 

Cold. 

Ham    30 

Beef  tongue   30 

Chicken    40 

Roast  beef 30 

Sardines  20 

Salmon   25 

Marrinated    herring    .^0 

Boston  baked  beans 25 

Assorted  meats 40 

Salads. 

Potato    15 

Head  lettuce 20 

Tomato  mayonnaise    25 

Chicken    30 

ComV)ination    30 

Asparagus  viiiaigrotto   35 

Sandwiches. 

Chicken    25 

Ham  (cold)   10 

Ham  (fried)    15 

Swiss  cheese  15 

American  cheese   15 

Egg 20 

Caviar    30 


Toasts  and  Cakes. 

Dry  toast 10 

Buttered  toast   15 

Cream  toast    25 

French  toast 25 

Wheat  cakes 15 

Corn  cakes    15 

Preserves. 

Comb  honey   15 

Apple  sauce    15 

Stewed  prunes   15 

Strawberries 15 

Pears    15 

Cherries   15 

Green  gages    15 

Pineapple     15 

Peaches    15 

Blackberries    15 

Apricots   15 

Orange  marmalade    15 

Currant  jelly   15 

Strawberry  jam   15 

Bar  le   due  jelly 15 

Dessert. 

Pie  (per  cut) 05 

Assorted   cake    10 

Vanilla  ice  cream 10 

Cheese. 

American     10 

Roquefort    20 

Club    15 

Pimento    15 

Waukesha  cream   15 

Brick    15 

Coffee,  Tea,  Etc. 

Coffee   (per  cup) 05 

Coffee   (per  pot) 10 

Iced  coffee 10 

Tea   (per  pot) 10 

Iced  tea 10 

Milk  (per  glass) 05 

Cream    15 

Cocoa  or  chocolate 10 

Table   Waters. 

Apollinaris  (splits)   15 

A])ollinaris    (pints)     25 

Wiiite  Rock  (splits) 15 

AVliite  Rock   (pints) 25 

Red  Raven  (splits) 15 

Pluto  (splits)    15 

Mountain  Valley  water  (glass) 10 

Mountain   Valley    (pint) 15 

Beer   and  Ales. 

Pabst   Blue    Ribbon 15 

On    draft    and    bottled. 

Budweiscr    15 

Bass  Ale   (splits) 15 

Bass  Ale  (pints) 25 

Burke  's   Stout    (splits) 15 

Wines. 

%  Bott.  Bott. 

Mumm's  (extra  drv) $2.50  $4.50 

White  seal \ 2.50  4.50 

Pomnierv   sec 2.50  4.50 

Cook 's  (imperial)    1.00  2.00 

Sparkling  Burgundy 1.00  2.00 

Virginia   Dare    75  1.00 

Vin    brut splits  1.25 


THE  PRACTICAL  HOTEL  STEWARD 


25 


in 

V) 

o 

1- 

J 

o 

o 

O 

«1 

LU 

u 

UJ 

o 

O 

U 

10 

_l 

c5 

2 

LLl 

Ul 

U 

o 

a 

HI 

< 

LU 

o 

UJ 

a 

X 

a 

O 

UJ 

_i 

T 

111 

UJ 

Q 

m 

Ul 

o 

K 

r 

UJ 

Q 

5 

z 

— 

u 

K 

L) 

-J 

u 

< 

Z 

o 

Z     Z    Q    w     - 

<   -   z   <   o 

<  X    _l    z 


o  o   < 

Z  _l 

u  a. 


Oujiru.ujoa:z 


o   a.   i/i   UJ   _i 


icoo:o_io.- 

</5Q.mLl.0OQ.CO2 


<    I    •<    O    5 
X  O  O  O  C/D 


-1 

Q. 

_ 

irt 

UJ 

3 

»- 

a: 

CO 

a: 

0. 

_i 

s 

_l 

0. 

O 

< 

CO 

Q 

CO 

I 

o 

O 

I 

1/5 

CO 

-J 

-J 

Q 

— 

a 

-I 

UJ 

m 

-I 

-I 

UJ 

< 

O 

2 

< 

O 

2 

a: 

a: 

< 

UJ 

Z 

q: 

CO 

m 

u. 

— 1 

> 

UJ 

U. 

^  Ll_ 
2    ft. 


UJ     o 
h- 


n:  z  K  ^  p 


<  o 


ri         =E    « 


o^i^ 


O^i^ 


O    O    u.    _) 


-  o 


uDOOlTOOOO 
esj. ^cvjcsj. 


LnLOirJOOUiintoifJioOOO 


O  O  O  o  o 


to 

Ul 

o 


I-   o   q:    z    Ul 


-3    Q  Q.    Q. 


Q     UJ     <     UJ     t-     Q 

uJuJl7Z(}Q:uJQ 

a.oz<zoiuj 
<  —  <Z<<')uj:f 
o:_jQ:'<o:<fl>-< 
OCOOCQO<COaQ 


K     to     -     UJ     I 


u.<oi—   <q:q3        <jc^ 

JOOH-  O  UJZQO<< 

<  f-  Z»—    QO  UJ  CJO 

UJ2  20  UJQUJt-K 

^<x4Zi-u.uja.i/)<ujz 
>-uj_jujuj(Ou.q:<<ujoq: 
<o:-q:q:03IO:OI-0 
ooscj>u.Q.Q.coo»— *q:o 


UJ    UJ  O    S 
-   -        o 

q:   q:   z   K 


O  <  U  UJ  ul 
UJ  2  z  X  X 
V  a:  uj  u)  V) 
a  <  < 
U.  XCC 


ffi  o 


26 


THE  PRACTICAL  HOTEL  STEWARD 


The  regular  Cafe  bill  is  divided  into  three 
parts:     "Special     To     Day,"     "Cooked     to 
Order,"  and  "Ready  to  Serve."     The  selec- 
tion  is: 

THE  SHERMAN  CAFE. 

Special  Today. 

Blue  points  25 

Cream  of  chicken,  soubise  10 

English  beef  broth   10 

Celery  20  Sliced  tomatoes  15 

Queen  olives  10 

Cooked  to  Order. 

Baked  lake   trout,  Italienne 40 

Broiled  whitefish,  potatoes  Julienne 40 

Fried  spring  chicken,  pan  gravy 50 

Sweetbreads   a  la  Poulette 45 

Planked  tenderloin  steak 65 

Chicken  livers  en  brochette 40 

Ready  to  Serve, 

Creamed  chicken,  mushrooms 60 

Boiled  beef  tongue  with  spinach 35 

Roast  pork,   apple   sauce 35 

Roast  prime  ribs  of  beef 25 

Asparagus  20   June  peas  10   Stewed  tomatoeslO 

Asparagus  20  June   peas   10 

Stewed  tomatoes  10 

Boiled  potatoes  in  cream  10 

Fried  sweet  potatoes  10 

Head  lettuce,  sliced  tomatoes  35 

Celery  tomato  Mayonnaise  35 

Apple  pie  5  Mince  pie  5 

Vanilla  or  chocolate  ice  cream  10 

Lemon  peaches  15 

Grape    fruit    15-25  Assorted    fruit    20 

Roquefort  cheese  20 

Waukesha  cream  cheese  15 


In  the  Lunch  Room  the  regular  bill  of 
fare  is  similar  to  that  of  the  Cafe,  except 
that  the  prices  are  a  little  lower  for  some 
dishes,  and  the  "ready  to  serve"  section 
lists  fewer  dishes,  as  may  be  noticed  in 
comparinor  this  with  the  preceding  card. 

THE  SHERMAN  LUNCH  ROOM. 
Special  Today. 

Blue  points  25 

Cream  of  chicken,  soubise  10 

English   beef   broth    10 

Queen  olives  10  Sliced  tomatoes  10 

Chow  chow  .7 


Cooked  to  Order. 


Calf's  liver,  fried  onions 25 

Hamburger   steak,   mushroom   sauce 35 

Veal  cutlets  breaded,  tomato  sauce 35 

Ready  to  Serve. 

Boiled  beef  tongue  with  spinach 35 

Roast  prime  ribs  of  beef 25 

Fried  sweet  potatoes  10  French  fried  10 

Cucumber  and  celery  salad  20 
Pie  a  la  mode  10  Assorted  cake  10 

Vanilla  or  chocolate  ice  cream  10 

Green  gage  plums  10      Bananas  with  cream  10 

*     *     * 

In  the  lunch  room,  however,  Lhere  is  a 
special  business  lunch  for  twenty-five  cents, 
which  is  popular.  This  lunch  is  printed  on 
a  card  listing  a  few  "cooked  to  order" 
dishes,  and,  with  the  combination,  the  checks 
average  considerably  higher  than  twenty-five 
cents.     This   is   a  typical   card: 

THE  SHERMAN  LUNCH  ROOM. 

Business  Lunch. 

Cream  of  chicken,  Soubise 

or 

English  beef  broth 

Baked  lake  trout,  Italienne 

Boiled  beef  tongue,  with  spinach 

Roast  pork,  apple  sauce 

Roast  prime  ribs  of  beef 

Stewed  tomatoes 

Mashed  or  boiled  potatoes 

Steamed  diplomat  pudding,  rum  sauce,  or  pie 

Coffee  or  milk 
Queen  olives  10  Sliced  tomatoes  10 

Cooked  to  Order. 

Veal  cutlets,   saute,   Marengo 40 

Spanish    omelette    35 

Creamed  eggs  with  asparagus 35 

June  peas  10  Wax  beans  10 

Fried  sweet  potatoes  10 
Apple   pie   5  Mince   pie   5 

Vanilla  or  chocolate  ice  cream  10 
■   Grape  fruit  15-25  Green  gage  plums  10 

The  lunch  room  does  quite  a  heavy  break- 
fast and  after-theatre  business.  It  also  serves 
to  suit  the  convenience  or  purse  of  guests 
of  the  hotel  who  may  not  wish  to  patronize 
the  restaurant  for  all  their  meals,  but  to 
get  a  light  lunch  at  moderate  cost,  without 
leaving  the  hotel  to  find  it  in  an  outside 
restaurant.     The  lunch  room  has  proved  to  be 


Fried  fillet  of  trout  Italienne 35       one    of    the    most    profitable    departments    of 

Broiled   whitefish,   Saratoga  chips 35       ^'^^  house. 

Broiled  spring  chicken  with  bacon 45  The   service  is   altogether  by  waitresses. 


THE  PRACTICAL  HOTEL  STEWARD 


27 


LABOR    MARKET    TO    BE    CONSIDERED 

When  the  liotel  is  located  at  or  near  a  labor 
market,  Avhere  the  steward  can  easily  select  new 
help  on  short  notice,  they  can  be  more  severely 
dealt  with  than  if  he  nuist  send  to  other  towns, 
thereby  depending  entirely  on  employment  agen- 
cies, necessitating  an  expense  of  railroad  fare, 
add  when  they  come  are  often  found  to  be  not 
so  good  as  what  you  have.  The  good  help  do  not 
as  a  rule  Avant  to  leave  the  cities,  if  they  can 
help  it,  unless  exceptional  good  salaries  are 
offered. 

Some  Help  Need  More  Watching  Than  Others 
There  is  seldom  a  time  when  all  the  help  is 
just  what  they  should  be.  Some  need  more 
watching  than  others,  but  by  using  proper 
efforts  it  is  often  the  case  that  some  who  prove 
poorly  at  first  can  be  made  to  do  good  work. 

In  order  that  the  steward  manages  with  suc- 
cess, he  should  set  a  good  example  by  being  a 
man  of  good  moral  habits  and  retain  an  even 
temper,  not  use  profane  or  obscene  language, 
abstain  from  tobacco  in  any  form  on  duty  and 
use  no  intoxicants. 

Rules  Must  Be  Enforced 

It  is  well  to  have  a  printed  code  of  rules 
posted  in  a  conspicuous  place,  which  should  be 
strictly  enforced.  Any  rule  is  a  laughable 
farce  when  no  attention  is  paid  to  it,  especially 
if  the  steward  violates  it  himself. 

Too  much  can  not  be  said  against  the  use  of 
tobacco.  Think  of  the  manager  of  the  hotel 
showing  a  guest  around,  and,  when  entering 
the  kitchen,  to  see  a  cook  at  work  with  a  pipe 
or  cigar  in  his  mouth!  another  a  chew  of 
tobacco,  spitting  all  over  the  floor!  or  a  waiter 
carrying  a  meal  with  a  mouth  full  of  tobacco! 
It  will  not  improve  the  visitor's  appetite  to  see 
such  a  thing,  and  his  good  opinion  of  the  house 
■will  be  much  lessened. 

Cleanliness  should  be  one  of  the  first  and 
most  important  rules  of  the  house.  The  work- 
ing department  should  always  be  in  such  a  con- 
dition that  the  steward  or  manager  can  be 
proud  to  show  visitors  in  every  corner  of  the 
kitchen,  pantries,  ice  boxes,  bakery,  storerooms 
or  cellars,  and  say,  "we  always  keep  it  so." 

I  will  here  enumerate  a  table  of  rules  for  llio 
government  of  help  as  an  illustration: 

Rules  for  Government  of  Help 

1. — All  vm})l<)ii<vs  niiisl  be  punciiiul  in  rcjiort- 
ing  for  duty. 

2. — Every  one  vmst  he  dean  in  liahit  and  in 
work. 

3. — There  shall  he  no  loud,  boisterous  or  pro- 
fane language,  nor  tvhistiling  or  singing. 


4. — Employees  coming  late  for  their  meals  will 
nol  be  served  unless  good  cause  is  .shown 
to  the  steward,  icho,  if  satisfied,  icill  or- 
der service. 
Notice  of  meal  hours  will  he  found  posted 
in  dining  rooms. 

5. — Any  one  wishing  to  see  an  employee  during 
worlcing  hours  must  first  obtain  permis- 
sion from  the  steward.  No  visiting  per- 
mitted otherwise. 

6. — No  one  alloiced  to  stand  or  sit  around  in 
the  kitchen  when  off  duty. 

7. — There  shall  be  no  smoking  or  chewing  of 
tobacco. 

8. — All  breakage  will  be  charged  to  breaker  at 
cost  price. 
The  penalty  for  violation  of  any  of  the  above 

rules  will  be  a  fine  or  discharge  from  service, 

as  the  case  may  loarrant. 

The  above  rules  are  simple,  and  yet  suffi- 
ciently embrace  all  needs  for  any  house  large  or 

small. 

Early  Morning  Duties 

The  steward  should  be  an  early  riser  and  be 
about  in  time  to  see  that  the  help 's  meals  are 
ready  and  promptly  served,  in  order  that  they 
may  be  ready  for  duty  when  time  requires  them 
to  be  at  their  respective  places,  after  which  he 
passes  to  the  ranges  to  see  if  the  chef  has 
everything    needed.      From    there    he    inspects 

The  Dish  Heaters 

the  dish  heaters,  sees  if  they  have  been  prop- 
erly attended  to.  The  dish  heater  is  occasion- 
ally a  source  of  annoyance,  especially  in  houses 
where  the  steam  fitting  is  badly  done;  it  may 
happen  that  just  at  a  time  when  the  dishes  are 
needed  they  are  cold,  and  nothing  is  more  un- 
satisfactory than  to  serve  a  meal  on  cold  dishes. 
It  should  therefore  be  the  first  thing  looked 
after  in  tlie  morning.  By  opening  full  both 
the  supply  and  return  valves,  waiting  about 
two  minutes,  and  then  closing  the  return  down 
to  about  half  a  turn;  and  then,  if  it  does  not 
work,  have  the  engineer  open  the  tra])S,  which 
will  always  start  a  circulation  that  may  have 
become  stopped  during  the  night. 

The  Egg  Boiler 

After  this  comes  the  egg  boiler,  of  which  we 
find  a  great  many  different  kinds  in  use.  Of 
late  there  are  patent  ones  by  which  tlie  time 
required  for  boiling  is  regulated  by  clock  or 
I'li-ctricity.  Where  none  of  the  latter  are  in 
use,  1  would  suggest  a  simjde  and  good  one 
made  of  sheet  copper  about  20  inches  long  by 
10  inches  wide  by  8  inches  deep,  resting  on  an 
iron  frame  about   2   feet   high,   in   wliicli   place 


28 


THE  PRAC'TK'AI. 


a  j)erforate(l  pipe  lengthwise,  supplied  witii  live 
Kteaiii.  With  this,  water  can  be  brought  to  a 
boil  ill  a  very  short  time.  The  waiters  place 
the  eggs  in  small  wire  baskets,  submerge  in  the 
boiling  water,  and  watch  time  bj'  a  clock,  which 
should  have  a  place  near  by. 

Tlien  the  steward  s^ees  if  the  toast  and  -ake 
ranges  are  in  order.  He  then  hands  the  serv- 
ing lists  for  the  day  to  the  pantry  and  gives  his 
directions  for  the  service,  in  order  that  requisi- 
tions can  be  made  on  the  storerooms  in  good 
season. 

Then  he  goes  to  the  bakery  and  pastry  and 
sees  that  bread  and  rolls  are  on  time. 

He  sees  if  the  yardmen  are  attending  to  their 
morning  work. 

The  steward  then  goes  to  the  storeroom  and 
arranges  his  bills  of  fare  for  the  printer  (often 
this  latter  work  is  done  the  evening  before). 

He  then  goes  to  his  breakfast,  and  after  that 
superintends  the  serving  of  the  best  part  of  the 
morning  meal  before  going  to  market. 

[Where  there  is  an  assistant  or  inside  stew- 
ard it  is  the  latter 's  duty  to  attend  to  the  de- 
tail of  the  inside  work  above  referred  to,  while 
the  steward  attends  to  the  bills  of  fare  and 
then  goes  to  market.] 

Steward  Superintend  Carving  and  Service 
(American  Plan) 

Tlie  steward  sliould  be  back  from  his  trip 
to  tiie  market  in  time  to  superintend  the  serv- 
ing of  the  midday  meal,  especially  where  din- 
ner is  served  at  that  time.  At  breakfast  the 
guests  come  in  the  dining  room  more  scattered 
from  tlie  opening  to  the  closing  of  the  door, 
but  not  so  with  the  other  meals  of  the  day. 
For  tliese  the  guests  usually  come  in  a  rush, 
and  the  steward  should  be  on  hand  to  avoid  any 
confusion  likely  to  arise  in  the  serving  depart- 
ment on  account  of  the  impatience  of  the 
waiters,  and,  also  to  see  that  a  full  supply  of 
everytliing  on  the  menu  is  constantly  on  hand; 
also  that  the  carving  and  serving  of  the  proper 
quantity  for  a  portion  is  in  accordance  with  his 
directions. 

In  order  to  direct  the  serving  from  the  carv- 
ing stand  economically,  and  at  the  same  time 
attractively,  the  steward  sliould  himself  be  a 
master  of  the  art  of  carving. 

TO  BE  A  GOOD  CAEVEE  IS  AX  ACCOM- 
PLTSiniEXT  WHICH  EVERY  STEWARD 
IS  PEOUD  OF. 

Where  a  competent  and  trustworthy  carver  is 
not  ])ermissible,  the  steward  should  by  all 
means  take  a  personal  interest  in  this  work, 
and  he  will  thereby  save  many  a  dollar  for  tlie 
house. 


HOTEL  STEWARD 

After  the  midday  meal  is  over  the  steward 
attends  to  his  special  work,  such  as  banquets, 
collations,  luncheons,  etc.,  if  there  be  any  on 
tliat  day,  and  arranges  his  menus  for  such 
spreads  as  may  be  ordered  or  in  prospective. 

After  this  he  ciiecks  and  O.  K.'s  his  previous 
day's  bills  and  sends  them  to  the  office. 

The  Checker 

There  are  many  systems  of  checking  wliich 
may  be  selected  from  to  suit  special  require- 
ments. I  will  not  here  lecommend  any  sjiecial 
cheeking  system,  as  all  have  their  good  points, 
and  it  is  largely  a  matter  of  proper  ai)plica- 
tion  of  the  system  as  to  whether  it  be  satis- 
factory or  not.  T  will  say,  however,  that 
among  the  systems  very  generally  used  are  the 
Kuhn,  Lock-Stub,  Whitney,  Hicks,  Cash  Regis- 
ter, and  a  number  of  others,  some  of  tliem  con- 
trolled by  letters  patent,  and  many  of  tlioiu 
elaborate  and  more  or  less  expensive  to  operate. 

The  comptroller's  dejiartment  of  a  hotel  is 
of  very  great  importance,  however,  as  witliout 
it  there  is  great  opportunity  for  dishonest  em- 
jiloyees  to  steal  from  the  house. 

A  check  should  be  kept  on  all  articles  of  food 
which  leave  the  kitchen  to  be  served  to  guests, 
and,  also,  foods  taken  out  of  the  house,  as 
traveling  lunches,  or  foods  sold  in  the  manner 
of  groceries  to  be  taken  out  of  the  house  in 
un]irepared  form. 

The  checker  's  office  is  usually  situated  at  some 
jioint  most  convenient  between  the  kitchen  and 
dining  rooms  or  cafes.  Here  the  man  in  charge 
registers  the  names  of  the  waiters  and  their 
numbers.  (The  headwaiter  or  captain  in  charge 
usually  provides  each  waiter  Avith  a  number  in 
form  of  a  brass  check  or  other  denotor  which 
the  waiter  exchanges  for  a  numbered  badge 
after  his  name  has  been  registered  by  the 
comptroller.) 

After  the  waiter  has  been  given  his  num- 
bered badge,  the  comptroller  supplies  liiiu  with 
the  required  number  of  guest  checks,  on  which 
the  order  for  food  or  drinks  is  written  either 
by  waiter  or  guest,  as  the  house  rule  may  be. 

When  the  check  is  made  out.  the  waiter  takes 
it  to  the  kitchen,  and  orders  tlie  items  from 
the  several  divisions  in  the  kitclien.  Wlien  his 
service  is  comjileted,  tlie  waiter  takes  his  tray 
and  stops  at  the  checker's  stand,  where  it  is 
ins|iected  by  the  checker,  and  the  inventory 
compared  with  the  written  order  on  the  clieck. 
When  all  is  correct,  the  checker  verifies,  and 
the  waiter  passes  on  to  the  dining  room  and 
serves  his  guest. 

When  the  waiter  has  finished  his  watch,  he 
returns   to   the   comptroller   with   his   clearance 


THE  PEACTICAL 

stub  and  unu^ued  cheeks,  Mhich  are  checked 
with  the  uuniber  -with  which  he  was  issued. 
(The  checks  are  issued  in  consecutive  number, 
of  course.)  If  he  is  clear  the  comptroller  gives 
him  an  O.  K.  check,  which  passes  him  out  of 
the  house. 

This  division  is  checked  daily  by  the  auditor 
or  his  assistant,  and  is  compared  with  the  re- 
turns of  the  cashier. 

The  Morals  Must  Be  Looked  After 

The  steward  should  try  to  nuiintain  the  high- 
est possible  standard  of  morality  among  his 
help,  for  there  is  nothing  more  disgusting  than 
to  come  in  the  kitchen  and  find  the  help  using 
language  of  intimacy  and  profanity.  There 
should  be  no  familiarity  between  the  male  and 
female  help  while  at  work,  or  anywhere  as  long 
as  in  the  house.  Where  a  rule  to  this  effect 
is  not  strictly  enforced  the  organization  be- 
comes corrupt  and  short-lived. 

Beprimands 

If  tlie  steward  find  any  of  his  help  violating 
a  rule  he  should  call  the  offender  to  one  side, 
away  from  the  hearing  of  the  rest,  and  repri- 
mand in  a  firm  manner,  with  injunctions  and 
the  penalties  you  will  invoke  at  its  repetition; 
unless  the  offense  is  of  serious  nature,  when 
the  penalties  are  applied  at  once.  Xo  oft'ense 
should  be  overlooked  more  than  once.  Such 
treatment  as  the  above  results  much  better  than 
where  they  are  reprimanded  in  the  presence  of 
other  help  with  a  torrent  of  threats  and  oaths. 
When  the  offender  is  a  man  he  will  invariably 
resent  it,  and  at  times  leave  the  house  at  once. 
And  it  is  not  manly  to  swear  at  helpless  girls 
— only  a  bully  would  do  so.  Furthermore,  such 
proceedings  create  disturbances  which  cause  the 
rest  to  neglect  their  work  while  it  occurs,  and 
the  help  lose  respect  for  such  a  manager. 

As  to  Intoxicants 

The  use  of  intoxicating  drinks  should  not  be 
permitted  in  the  kitchen.  The  custom  of  it 
being  furnished  to  the  cooks  is  entirely  foreign, 
and  I  know  of  no  instance  wherein  it  lias 
jiroven  beneficial;  and  when  the  American  edu- 
cated cook  comes  to  rule  the  kitchen,  I  have  no 
doubt  the  use  of  beer,  wine  or  whisky  as  a 
beverage  in  the  kitchen,  will  pass  away.  Its 
effect  on  the  cooks  while  before  the  range  has 
a  tendency  to  excite,  and  often  trouble  has 
been  traced  to  this  source.  Where  cooks  are 
allowed  to  drink,  others  feel  they  have  the  same 
right  and  will  try  to  get  it  in  some  way.  Where 
there  is  drunken  help  there  is  also  profanity: 
both  go  hand  in  hand,  and  both  offenses  should 
be  strictly  dealt  with.     An  example  should  be 


HOTEL  STEWARD  29 

made  of  the  first  offender;   if  the  others  value 
their  places  they  will  be  more  careful. 

Impartiality  in  Decisions 

Strict  impartiality  should  be  the  steward's 
motto.  In  all  his  dealings  he  should  not  fine 
or  discharge  one  and  excuse  another  guilty  of 
the  same  offense,  unless  the  one  is  the  cause  of 
both. 

When  there  is  complaint  of  a  waiter  not 
receiving  proper  attention,  or  any  other  differ- 
ence which  may  arise,  both  parties  concerned 
should  be  brought  together,  and  the  cause  will 
soon  be  ascertained  and  can  be  adjusted. 

A  decision  wlien  once  made  should  not  be 
changed.  It  is  like  a  judge  of  a  court,  in  whom 
the  public  soon  loses  faith  if  he  can  be  per- 
suaded to  reverse  his  own  decisions. 

The  Breakage  and  Fines  Book 

The  steward  should  have  a  book  in  which  an 
account  of  all  breakage  is  kept,  the  name  of 
breaker,  articles  and  cost  thereof,  also  such 
fines  as  he  may  have  imposed  for  violating 
rules.  Every  evening  a  transcript  of  the  day  's 
charges  in  this  book  is  sent  to  the  bookkeeper, 
so  that  the  amount  may  be  charged  to  their 
account  and  deducted  from  their  wages.  In  all 
eases  the  ones  so  charged  or  fined  should  be 
notified  at  once,  as  it  avoids  complaints  and  dis- 
appointment. 

No  Visiting  During  Working  Hours 

There  should  be  no  visiting  of  help  during 
working  hours,  and  no  strangers  should  be  per- 
mitted to  enter  the  working  department,  except 
on  very  urgent  matters;  then  only  with  a  pass 
from  the  office.  Such  visits  always  cause  a 
disturbance  or  hindrance  of  some  kind.  There 
should  be  only  one  entrance  to  the  working 
part  of  the  house,  where  all  help  must  enter 
and  leave.  At  this  entrance  is  usually  a  guard 
or  watchman  who  admits  no  one  but  employees, 
and  inspects  all  packages  coming  and  going — 
this  is  to  prevent  any  attempt  at  dishonesty. 

Evening  Duties  (American  Plan) 

When  work  is  done  at  night  the  steward  sees 
that  the  chef  has  his  meat  rooms  and  ice  boxes 
properl}'  locked;  that  dishheaters,  pantries,  etc., 
are  in  good  order  for  the  next  day. 

Warning  Signs 

There  should  be  signs  at  all  entrances  tliat 
none  but  employees  are  allowed  to  enter  tiieir 
respective  departments;  then  only  during  work- 
ing hours.  The  steward  cannot  be  too  strict 
in  the  enforcement  of  this  rule;  it  helps  to 
avoid  leakages,  which  will  occur  in  any  house 
where  help  is  permitted  to  come  and  go  at  will. 


30 


THE  PRACTICAL  HOTEL  STEWARD 


Quality  of  Help 

The  help  ill  the  lioiise  should  be  the  best  that 
can  be  bad  for  the  wages  the  house  can  afford. 
Help  can  be  had  of  all  classes  and  all  prices. 
It  is  seldom  that  a  good  hand  is  found  willing 
to  work  for  extremely  low  wages,  and  then  he 
only  stays  until  something  better  is  found. 

No  Profit  in  Cheap  Help 

I  have  never  as  yet  found  an  instance  wherein 
a  steward  has  met  with  lasting  success,  whose 
custom  it  is,  upon  newly  entering  on  his  duties, 
to  try  to  impress  the  management  of  the  house 
that  he  can  reduce  the  expenses  below  those  of 
his  predecessor  by  discharging  all  forces  in  his 
control  and  replacing  them  with  cheaper  help, 
which  often  (I  may  say,  invariably)  results 
in  a  house  sheltering  a  lot  of  material  who  can 
find  work  nowhere  else.  Such  a  method  has 
not  only  the  effect  to  lower  the  standard  of  the 
help,  but  it  also  lowers  the  service,  which,  after 
this  steward  loses  his  position,  his  successor 
cannot  readily  improve,  imless  the  original 
scale  of  wages  is  restored. 


Organization  of  a  40-Room  Country  Hotel 
(American  Plan) 

I  will  endeavor  to  illustrate  the  organizations 
of  several  houses  that  have  come  under  my 
notice,  from  a  small  forty-room  country  hotel 
to  a  large  summer  resort,  all  of  them  success- 
fully managed  and  making  money  for  their 
proprietors. 

First:  A  forty-room  country  house,  cater- 
ing to  transients  at  .4i2.00  a  day,  the  force  is  as 
follows : 

The  proprietor,  who  acts  as  his  own  steward. 
There  are  in  the  office — 

1  clerk. 

1   i^orter,  who  also  does  the  housework. 

1  boy,  wlio  makes  the  calls  and  answers  bells 

and  keei>s  the  office  clean. 

2  bartenders. 

The  kitchen  crew,  colored,  as  follows — 
1  head  cook,  man. 
1  pastry  cook,  woman. 
]    assistant   cook    (man),   who   also   does   pan 

washing. 
1  vegetable  cleaner. 
1  yardman    (colored),  who  kills  the   ])oiiltry, 

makes   tlie   Foaj),   and    kee|is   the    kitchen 

supplied  with  fuel. 
1  bar  porter,  who  also  acts  as  storekeejier. 
1   dishwasher. 

In  the  dining  room  are  three  girls.  They 
keep  the  dining  room  in  order,  wash  silver  and 
glasses,  scrub  the  dining  room  floor  twice  a 
week,  say  Wednesdays  and  Saturdays,  and  mop 
the  same  all  other  days.  They  are  reinforced 
at  meal  times  by  two  chambermaids.  When 
business  is  rushing  an  extra  dining  room  girl 


is  engaged.  The  proprietor  acts  as  head  waiter ; 
his  wife  is  housekeeper.  She  has  3  givls,  includ- 
ing the  two  helping  at  the  tables;  they  keep 
the  rooms  in  order  and  attend  to  the  cleaning 
of  paints.  Two  colored  women  do  the  laundry 
work.  The  house  is  noted  for  cleanliness  and 
setting  a  good  table,  and  has  always  been  a 
money  maker. 

The  proprietor  of  the  above  house  has  a  con- 
tract with  the  butcher  to  furnish  all  meats  at 
a  fixed  rate — steaks,  chops,  roasts,  boiling  beef, 
etc.,  at  uniform  price,  the  same  butcher  pre- 
paring all  meats  ready  for  cooking. 

The  following  breakfast,  dinner  and  supper 
bills  are  fair  specimens  of  meals  served  at  this 

house: 

BREAKFAST. 
Oranges    and    apples. 

Oatmeal  musli. 
Dry,  buttered  or  milk  toast. 

Fried  chicken. 

Beef  steak.  Ham.  Pork  chops. 

Fried  apples  and  bacon. 

Eggs  fried,   boiled  or  scrambled. 
Potatoes  stewed,  fried  or  baked. 

Hot   rolls.  Plain   bread. 

Tea.  Coffee.  Milk. 

DINNER. 

Vegetable  soup. 

Fried  Mississippi   River   catfish,   tomato  sauce. 

Pickled   beets.  t'how    chow.  Olives. 

Boiled  mutton  with  turnips. 

Roast  beef,   brown  gravy. 
Leg  of  veal  with  dressing. 

Baked  chicken  pie. 
Apple  fritters,  brandy  sauce. 

Boiled  and  mashed  potatoes. 

Sugar  corn.  Tomatoes. 

String   beans. 

Cabinet  pudding. 

Peach  pie.  Custard  pie. 

Wine  jelly. 

Fruit. 

Coffee.  Milk. 

SUPPER. 

Corn  meal  mush  and  milk. 

Cream  toast. 

Baked  bananas. 

Sirloin  steak.  Liver  and  bacon. 

Sausage. 

Fried  or  boiled  eggs. 

Stewed    pigsfeet. 

Cold  roast  heef.       Ham.       Mutton. 
German    fried    potatoes.  Baked    potatoes. 

Hot  waffles.  Biscuits.  Plain   bread. 

Apple  sauce. 

Tea.  Coffee.  Milk. 

The  bills  are  changed  daily  and  are  written 
by  the  clerk  for  each  meal. 

There  are  often  served  at  this  house  lodge 
installation  and  ball  suppers,  when  as  many  as 
a  hundred  coujiles  are  entertained.  The  pro- 
prietor never  has  any  trouble  to   secure  wait- 


THE  PEACTICAL  HOTEL  STEWAKD 


31 


resses  for  an  occasion  of  this  kind,  as  there  are 
always  plenty  of  girls  of  respectable  families 
pleased  to  give  a  helping  hand.  The  chef  and 
the  pastry  cook  begin  to  prepare  about  two 
days  in  advance,  and  when  the  time  comes  and 
all  is  ready  you  will  see  as  nice  a  table  deco- 
rated with  a  profusion  of  flowers,  stands  of 
fruit  and  ornamentals  of  salads,  jellies,  cakes, 
etc.,  as  vou  could  wish  for. 


Organization  of  a  100-Room  $2.50-a-day  Hotel 
The  organization  of  a  100-room  hotel  at  $2.50 
per    day  in  a  small  city  is  about  as  follows: 
1  steward. 
1  headwaiter. 
Chef  and  crew  consisting  of: 

1  second, 

1  broiler, 

1  fry  cook, 

1  vegetable  cook, 

1  fireman  and  pan  washer. 
3  dishwashers. 
1  silver  washer. 
1  fruit  j)antry  girl. 
1  baker  and  pastry  cook  combined. 
1  baker 's  helper. 
1  scrubber  who  does  all  tlie  kitchen  cleaning. 

1  storekeeper. 

2  girls  in  help's  hall. 

The  fruits,  etc.,  are  served  direct  from  the 
storeroom,,  which  is  located  on  the  same  floor 
MJth  and  adjoining  the  kitchen,  there  being 
dii'ect  communication.  The  coffee  making  is 
done  by  one  of  the  waiters,  the  baking  of  grid- 
dle cakes  and  toasting  bread  is  done  by  the 
baker's  hehier.  The  carving  is  done  by  the 
head  cook  and  his  assistant. 

Tiiere  is  no  cream  bought  for  the  house,  but 
th(>  dairyman  brings  the  milk  fresh  from  the 
farm  in  the  morning.  It  is  then  placed  in  cans, 
which  are  supplied  with  air-tight  covers,  tiie 
milk  is  then  placed  in  a  box  filled  witli  ice 
water  continually  flowing  from  the  large  re- 
frigerator. The  next  morning  the  cans  are 
taken  out  and  the  milk  drawn  off  by  means  of 
a  faucet,  leaving  the  cream  in  the  can.  There 
is  no  pantry,  everything  is  served  from  the 
kitchen,  bakeshop  and  storeroom,  ^\ilicil  makes 
bookkeeping  rather  difficult. 

The  following  are  fair  samples  of  breakfast, 
dinner  and  supper  bills: 

BRF.AKFAST. 
Fruit   in   season. 

Rolled  oats  or  Farina   in  (ream. 

Radislics.  Youns    onions. 

Broiled    bhieflsh,    parsley   InittiMV 

Fried  panlish. 

Sirloin   or   tenderloin   steak,    plain   or   with    onions. 

Ham.  Calves    liver  and   liaeon. 

Mutton   chops. 

I.amb  hash  on  toast. 

Chipped  beef  in   cream. 

F:;ggs  as  ordered. 


French  fried  or  stewed  potatoes. 
Rolls.  Muffins.  Toast. 

Griddle  cakes,  maple  syrup. 

Apple    butter. 

Tea.  Coffee.  Cocoa. 

DINNER. 

Split  pea  soup. 

Boiled  lake  trout,  anchovy  sauce. 

Ilollandaise  potatoes. 


Olives. 


Young  onions. 


Pickles. 


Roast  beef,   drip  gravy. 
Tame  duck  stuffed,   apple  "sauce. 

Irish   stew,    Dublin   style. 
Spanish  puffs,  wine  sauce. 

Mashed  potatoes.  Boiled  potatoes. 

Stewed  tomatoes.  Green  peas. 

Sugar  corn. 

Sago   pudding,   lemon   sauce. 

Mince  pie.  Cocoanut  pie. 

Almond  ice  cream.  Assorted  cake. 

Nuts  and  raisins.  Fruit. 

Cheese   crackers. 

Coffee. 

SUPPER. 
Sardines  on   toast. 

Mangoes.  Olives. 

Cracked  wheat  or  pearl  barley. 

Fried  yellow  pike,  tomato  sauce. 
Potatoes  an  Gratin. 

Broiled  oysters  on  toast. 

Sirloin   or   tenderloin   steak. 
Pork  chops. 

Cold  :  Roast  beef,  ham  and  tongue. 

Eggs  as  ordered. 


Potatoe: 


l)aked,  boiled  or  Saratoga. 
Potato  salad. 


Tea   rolls.  Plain  bread.  Toast. 

Strawberry   jam.  Cake. 

Coffee.  Chocolate.  Tea. 

At  this  house  were  served  numerous  ban- 
quets, luncheons  and  collations.  One  of  these 
was  a  repast  for  450  Kniglits  of  Pythias  at 
one  seating,  price  50  cents  a  plate.  Tiie  dining 
rooms  Avould  only  accommodate  200,  and  in 
order  to  seat  the  balance  all  adjoining  sample 
rooms,  parlors,  and  hallways  had  to  be  utilized. 
In  this  way  room  for  all  was  found  and  every- 
body served  and  satisfied.  There  was  no 
printed  menu,  and  everything,  excepting  ice 
cream,  oysters  and  coffee  was  on  the  tables  be- 
fore the  guests  were  seated.  The  following 
was  served: 

Stewed  oysters. 

Crackers. 

Relishes. 

Assorted  sandwiches. 

Chicken  salad. 

Sardines. 

Deviled  eggs. 

Ice  cream.  Cake. 

Coffee. 

This  was  a  successful  house  and  made  money 
for  the  proprietor.     Tlie  help  was  not  always 


32 


THE  PRACTICAL  HOTEL  STEWARD 


the  best.  There  was  one  bad  feature  with  this 
house,  and  that  was  the  help  roomed  all  in  one 
hall  regardless  of  color  or  sex;  the  result  can 
be  imagined! 


Organization  of  a  Two-Hundred-Room  City- 
Hotel  of  the  First  Class. 
The  following  is  the  organization  of  a   200- 
room   house   in    Chicago,   rates    $3.50   to    $5.00 
per  day,  located  in  the  business  district: 
1  steward. 
1  inside  steward. 
1  headwaiter. 

Kitchen   crew  of  ten,  including: 
1  chef, 
1  second, 

1  roast  cook  and  broiler, 
1  fry  cook, 

1  butcher  and  cold  meat  man, 
1  vegetable  cook, 
1  fireman   and   chicken   butcher   combined, 

1  pan  washer, 

2  kitchen  girls. 
1  pastry  cook. 

1  baker. 

1  girl  to  help  in  bnkeshop. 
1  girl  in  fruit  pantry. 
1  girl  in  cofCee  pantry. 

1  girl  in  silver  pantry. 

2  dishwashers   (men)   with  machine. 
1  storekeeper. 

1  yardman. 

The  help  is  all  of  the  best  class  and  well 
paid.  The  service  is  of  the  finest  that  money 
can  buy.  The  whole  organization  works  to  per- 
fection. The  inside  steward  superintends  the 
serving  of  all  meals.  The  chief  steward  spends 
but  little  time  in  the  pantries;  he  buys  the 
supplies,  to  last  not  over  a  week.  The  milk 
and  cream  are  supplied  from  a  herd  of  .Jerseys 
belonging  to  the  owner  of  the  hotel.  The  bills 
of  fare  are  perfect,  the  following  being  fair 
samples: 

BREAKFAST. 
Strawljorrios.        Oranpcs.       Baked  npplcs. 


Oatmeal.  Ccroaline. 

Fried   oysters. 


("racked    wheat. 
Stewed  oysters. 


Fried — IVrcli.  smelts,  codfisli  cakes. 

Broiled — Bliielisli.   fresh  mackerel,  shad, 

Salt   mackerel,    wliitelish    smoked    salmon. 

Lamb  steak  with  bacon. 

Tenderloin   steak.  Sirloin  steak. 

Breakfast   baeon.  Ilam.  Tig's   feet. 

Calf's   liver  and   bacon. 

Veal   cutlet.        Honeycomb    tripe.        .Mutton   chops. 

Pork  chops. 

Oconomowoc  sausage,  broiled  or  fried. 

Stewed  lamb  kidneys.  I'.rnilcd   ehicken. 

Chipped  beef  in   cream.  Fried  onions. 

Fried  bananas. 

Browned  eorned  beef  hash.        Fried  hominy. 

Potatoes — Baked.   French  fried  I.yonnaise. 

Mashed    brown.     Saratoga,     sti-wed     in     cream,    au 

gratin,   (Jerman  fried,   fried   sweet  potatoes. 

Fggs  a  la  Meyerbeer.       Eggs  poached. 
Omelette  with  rum.  '     Scrambled  eggs  with  oysters. 


Graham  rolls.       French  rolls.       Corn  bread. 

Crescents.  Wheat   muffins.  Toast  to  order. 

Wheat  and  rice  cakes. 


lUiglish    breakfast,    Ceylon.    Oolonj 
Coffee.  Chocolate. 


LUNCH. 

Blue   points. 

Bouillon   with  rice. 

Welsh   rarebit. 
Dip.    pickles.  Radishes. 


and  green  tea. 
Cocoa. 


Olives. 


Fillet  of  Pomano  au   Vin   Blanc. 
Cucumbers.  Potatoes  vendome. 

Chicken  livers  saute  a  la  Financiere. 
Macaroni,    Milanaise. 

Roast  ribs  of  beef. 

Roast  fricandeau  of  lamb,  tomato  sauce. 

COLD  :     Roast    beef.     ham.     mutton,    turkey,    veal. 

Beef  tongue,  boned  pig's  feet,  lamb's  tongue. 

Sardines. 


Lobster  mayonnaise. 


Lettuce. 


Mashed  potatoes.  Fried  sweet  potatoes. 

Succotash.  Boiled  potatoes.         Tomato  fritters. 

Butter  rolls. 

Apple  pie.  Pumpkin  pie.  Silver  cake. 

Black  cherries.  Assorted  cake. 

Fruit   sh(>rbet. 

Fruit.  Figs.  Dates. 

Neufchatel,     Swiss,    Young    American     and     Edam 

cheese. 

Coffee.        Tea.        .Milk.        Sweet  cider. 


Radishes. 


DINNER. 

Blue   points. 


Salted    almonds. 


Olives. 


Cream  of  terrapin.   Baltimore. 
Consomme   Printaniere. 

Deviled  crabs  en  coquilles. 

Baked   roe  shad,   sauce   Venitienne. 
Cucumbers.  Potatoes    Marquise. 

Roast   tenderloin   of   beef   larded,   sauce   B^arnaise. 
Roast  turkey,  cranberry  sauce. 

Croquettes  of  sweetbreads,  sauce  Supreme. 
Oyster  patties  a  la  Romaino. 

P>eignets  of  pineapple,  sauce  Chartreuse. 


Mashed    potatoes. 
Sweet  potato   cro(|nettes. 
Asparagus  .   Kohl-rabi 


Boiled   potatoes. 

Spinach   with  egg. 
I'arsuip   fritters. 


Rum   i)ini(b. 

P.roiled   s(|vial)  on   toast. 
Lettuce  and  tomato. 

Steamed    apple   roll,   wine   sauce. 

Apricot   pie.        Cream   glace.        Lemon   custard   pie. 

Lady     cake.  Assorted    cake. 

Bisque  ice  cream. 


Fruit.  Dates. 

Assorted  nuts. 


Figs. 
Raisins. 


Roquefort  and  Imperial  eheese 
Coffee. 

■Working  Force  of  Large  Resort  Hotel 

The  following  constitutes  tlie  working  force 
of  a  large  and  fashionable  summer  resort  of 
about  500  rooms,  the  nearest  base  of  supplies 
being  .350  miles  distant: 

1  steward. 

1  headwaiter. 


THE  PKACTICAL  HOTEL  STEWARD 


33 


Kitchen  crew  of  17,  including: 
1  chef, 
1  second  cook, 

1  assistant  second, 

2  roast  cooks  and  broilers, 

2  fry  cooks, 
1  butcher, 

1  cold  meat  man, 

1  coffee  man, 

1  vegetable  cook, 

1  help's  cook, 

1  fireman  and  chicken  butcher, 

1  pan  Avasher  and  fish  cleaner, 

3  girls. 
1  baker. 

1  pastry  cook. 

2  helpers. 

(Bread,  pastry  and  ice  cream  served  by  them.) 
2  girls   in  fruit   pantry. 
2  storekeepers   (one  the  printer). 
5  yardmen : 

1  to  help  receive  goods, 
1  to  handle  ice, 

1  to  keep  yard  and  lawn  in  order. 
1  to  handle  tlie  garbage. 
1  roustabout. 
10  dishwashers,  including:    1   man  who  oper- 
ates the  machine,   3    men  sorters  and   6 
girls. 
4  waiters  in  helps '  hall. 

"When  the  house  is  running  full  capacity,  the 
headwaiter's  crew  consists  of  himself,  second 
and  tliird  assistants,  and  about  lOll  waiters. 


A  Check  on  the  American  Plan  Dining  Room, 
and  an  Analysis  of  Twenty-Seven  Orders 
to  Illustrate  the  Economy  of  This  System 
of  Control,  as  in  Operation  at  The  Elms, 
Excelsior  Springs,  Mo. 

The  Elms  is  operated  American  plan,  and  the 
dining  room  orders  are  unrestricted  from  menu 
cards  that  afford  abundant  selection.  In  this 
hotel,  however,  very  little  food  goes  to  waste 
from  over-ordering  by  guests  or  bringing  in 
what  is  not  ordered  by  the  waiters.  This 
economy  is  accomplished  by  having  the  guests 
write  their  orders  on  a  check,  similar  to  the 
way  it  is  done  in  the  average  first-class  res- 
taurant. 

The  writing  of  the  order  by  the  guest  appears 
to  have  the  same  effect,  or  very  nearly  so,  that 
it  does  in  the  restaurant,  where  every  dish  has 
its  separate  price.  In  other  words,  those  who 
write  their  order  put  onto  the  card  only  what 
they  want,  and  seldom,  if  ever,  over-order;  and 
the  waiter  brings  from  the  kitchen  exactly  what 
is  written  on  the  check,  no  more,  no  less.  If 
he  attempts  to  bring  more  the  checker  who  in- 
ventories his  tray  detects  the  steal.  And  the 
diner  is  better  served  for  the  reason  that  there 
is  no  guesswork  about  what  is  conring  to  him 
from  the  kitchen.     He  does  get  what  he  orders. 


He  is  not  bothered  by  the  waiter  having  for- 
gotten this  or  that,  or  brought  something  else 
instead  of  what  was  ordered. 

Analysif  of  the  Checks. 

We  asked  Manager  Newhart  how  this  check- 
ing system  worked.  He  replied:  "Fine!  The 
guests,  as  they  get  used  to  it,  prefer  it.  It 
certainly  improves  the  service,  and  is  a  great 
economy  for  the  house."  We  then  asked  Mr. 
Newhart  if  he  would  permit  us  to  take  a  dozen 
or  more  checks  of  a  single  meal,  selected  at 
random,  and  analyze  them  to  learn  the  average 
number  of  dishes  ordered  by  each  guest — 
checks  used  for  the  dinner  of  that  day,  for  in- 
stance (Sunday,  November  10).  Mr.  Newhart 
immediately  produced  the  bunch  of  dinner 
checks,  and  eleven  were  lifted  fromr  it  and  given 
to  us  for  analysis.     Here  is  the  result : 

The  eleven  checks  carried  orders  for  twenty- 
seven  persons,  and  a  comparison  of  the  checks 
with  the  menu  card  (after  the  portion  sheet 
idea)   showed  the  follows  orders: 

Blue  points  on  half  shell,  19. 

Consomme  Princess,  3. 

Chicken  gumbo  with  rice,  15. 

Eadishes,  9. 

Celery,  14. 

Queen  olives,  10. 

Steamed  Columbia  Eiver  salmon,  2. 

Orange  fritters,  benedictine  sauce,  10. 

Chicken,  fried,  Maryland  style,  18. 

Sweetbreads  glace,  with  champignons,  3. 

Oysters,  a  la  Newburg,  1. 

Sphaghetti  an  j^armesan,  2. 

Dinner  rolls,  7. 

Corn  bread,  6, 

Prime  ribs  of  beef,  au  jus,  2. 

Stuffed  turkey,  cranberry  sauce,  13. 

Hashed  potatoes,   12. 

Candied  sweet  potatoes,   17. 

Asparagus  tips,  polonaise,  19. 

Frencii  peas  in  cream,  3. 

Lettuce  salad,  6. 

Chicken  salad,  1. 

Punch  Victoria,   17. 

Lemon  meringue  pie,  5. 

Apricot  pie,  5. 

Marascino  ice  cream,  16. 

Eoquefort  cheese,  14. 

Neufchatel  cheese,  1. 

Saratoga  flakes,  1. 

Coffee,  14, 

Tea,  2. 

Milk,  5. 

Buttermilk,  3. 

This  shows  that  27  guests  were  served  with 
275  dishes,  or  an  average  of  ten  and  one-fifth 
dishes  to  the  person;  this  including  soups, 
relishes,  entrees,  meats,  vegetables,  salads,  pas- 
tries and  beverages. 


34 


THE  PRACTICAL  HOTEL  STEWARD 


It  must  be  born  in  mind  that  the  portions 
served  were  American  plan  portions;  that  is, 
the  small,  or  rational  portion. 

Putting  the  price  of  this  dinner  at  $1.00,  the 
analysis  shows  these  dishes  were  sold  at  an 
average  of  ten  cents  each. 

A  further  analysis,  by  pricing  the  different 
items  on  the  bill  on  the  "modified  a  la  carte" 
plan,  ranging  the  items  from  five  cents  each 
for  beverages,  relishes,  breads,  potatoes,  pies; 
ten  cents  for  ice  creams,  punch,  asparagus  tips, 
soups;  fifteen  cents  for  fritters  and  oysters; 
twenty  cents  for  fish;  twenty-five  cents  for 
chicken  Maryland  and  sweetbreads;  thirty  cents 
for  roast  beef  and  turkey,  and  other  dishes  in 
proportion,  shows  a  total  of  $29.65,  as  against 
the  $27.00  that  would  be  paid  at  the  flat  dol- 
lar-a-meal  price. 

If  this  card  was  priced  according  to  the 
average  first-class  restaurant  bill  of  fare  the 
receipts  from  the  number  of  dishes  ordered 
would  have  been  more  than  double.  But,  if  the 
twenty-seven  orders  were  made  from  a  restau- 
rant card,  instead  of  averaging  ten  dishes  to 
each  check  per  person,  the  number  would  be 
considerably  less,  and  the  portions,  of  course, 
very  much  larger. 

With  this  method  of  American  plan  service 
check  in  vogue  at  the  Elms  Hotel,  the  service  is 
simplified.  The  ice  boxes  are  more  easily  con- 
trolled, and  the  matter  of  using  up  all  good 
food  to  advantage  is  accomplished  without  the 
danger  of  spoilage  that  comes  from  carrying  the 
great  variety  necessary  to  back  up  the  restau- 
rant card.  With  this  method  of  service,  it  is 
easier  to  estimate  and  provide  about  the  right 
quantity  of  food  for  the  meals;  also  to  manage 
so  that  the  cost  of  the  meals  can  be  very  nearly 
determined  in  advance,  and  a  profit  made  on  the 
dining  room. 

One  feature  in  particular  that  will  be  no- 
ticed, and  that  will  impress  itself  forcefully  on 
all  those  who  are  considering  ways  and  means  to 
reduce  the  cost  of  feeding  their  guests,  is  that 
of  the  twenty-seven  diners,  only  fifteen  ordered 
the  highest  priced  dishes,  and  only  two  of  them 
ordered  beef. 

The  checks  at  the  Elms  are  specially  ruled 
and  consecutively  numbered.  This  is  a  sample 
ruling:  jffi9~ 

Typical  Menus. 

Typical  breakfast,  dinner  and  supper  cards 
are  herewith  presented: 

BREAKFAST 

Grapes         Grape  fruit         Baked  apple  with  cream 

Stev.-ed  prunes        Comb  honey         Sliced  orange 

Stewed  flgs  Apple  jelly 

Oat  meal  Hominy  grits  Grape  nuts 


Croam  of  wheat     Boiled  rice     Corn  flakes 
Broiled  Lake  Superior  whiteflsh,  parsley  butter 

Broiled  or  boiled  salt  mackerel,  lemon  butter 

Stewed  codfish    in   cream 

Sirloin  steak  Tenderloin  steak 

Lamb  chops  Pork  chops 

Country   cured  ham   or  bacon 

Farm  sausage 

Eggs  as  ordered 

Plain  omelet  Ham  omelet 

Jelly  omelet  Parsley  omelet 

Calf's    liver   and   bacon 

Browned   corned   beef   hash 

Fried  apples  with  salt  pork 

Fried   corn    meal  mush 

Baked  potatoes         Potatoes  stewed  in  cream 

German  fried  potatoes 

Breakfast  rolls  Graham  muffins 

Dry  toast    Milk  toast    Buttered  toast    Dipped  toast 

Waffle  or  wheat  cakes  with  maple  syrup 
Cofifee  Tea  Milk  Cocoa  Postum 

DINNER. 

Blue  points  on  half  shell 
Consomme  princess  Chicken  gumbo  with  rice 

Radishes  Celery  Queen   olives 

Steamed  Columbia  River  salmon,  hollandaise  sauce 

Parisienne  potatoes 

Chicken  fried,  Maryland  style 

Sweetbreads  glaced  with  champignons 

Oysters  a  la  Newburg 

Spaghetti,  au  parmesan 

Orange  fritters,   Benedictine   sauce 

Dinner  rolls  Corn  bread 

Prime   ribs   of  beef,   au  jus 

Stuffed  turkey,   cranberry  sauce 

Mashed  potatoes  Candied   sweet  potatoes 

Asparagus  tips,   polonaise       French  peas  in  cream 

Lettuce   salad  Chicken   salad 

Punch  Victoria 

Lemon   meringue   pie  Apricot   pie 

Maraschino  ice  cream  Assorted  cakes 

Roquefort   cheese  Neufchatel    cheese 

Saratoga  flakes         Bent's  water  crackers 

Coffee  Tea  Milk  Cocoa 

Postum        Malted   milk        Buttermilk 


ELMS  HOTEL 
Excelsior  Springs,  Mo. 


No.  12345 


No.  Persons 


Waiter  No. 


THE  PRACTICAL  HOTEL  STEWARD 


35 


SUPPER 

Blue  points  on  half  shell 

Clam   bouillon        Strained   chicken  gumbo  en   tasse 

Cream   of   \Yheat  Boiled   rice 

Broiled  fresh  mackerel,  lemon  butter 

Steamed  finnan  haddie,  parsley  butter 

Broiled  sirloin  steak  Lamb  chops 

Broiled   bacon 

Eggs  :  fried,  scrambled,  meyerbeer 

Omelettes :    plain,    Spanish,    rum 

Minced  turkey  with  green  peppers 

German   fried   potatoes  Baked  potatoes 

Potatoes  hashed  in  cream 

Cold  roast  beef  Cold  tongue  Cold  ham 

Lettuce  with  egg  Potato  salad 

Hot  tea  biscuit  Corn  bread 

Grapes  Oranges  Bananas 

Orange    sherbet  Assorted    cakes 

Cocoanut    custard    pie 

Roquefort    cheese  Imported    Swiss    cheese 

Benfs  water  crackers         Saratoga  flakes 

Tea  Coffee  Cocoa  Postum 

Milk  Malted    milk  Buttermilk 

The  drinking  water  served  is  from  the  famous 
lithia   No.   1   springs 

»      *      * 

Organization  of  a  500-Room  Busy  European 
Plan  Hotel  Located  in  the  Theatre  District  of 
a  Large  City. 

In  many  instances  the  size  of  the  hotel  or 
number  of  rooms  it  contains  has  no  direct  bear- 
ing on  the  kitchen  organization;  for  instance, 
in  many  hotels  in  the  cities  none  but  the  kitchen 
help  receive  their  meals;  all  the  others  are  en- 
gaged with  the  understanding  that  they  eat  at 
home  or  elsewhere.  Also  many  hotels  are  so 
situated  that  but  few  guests  are  there  to  cer- 
tain meals.  Then,  too,  there  are  what  is  known 
as  ' '  apartment  hotels, ' '  where  many  guests 
seek  the  neighboring  restaurants  for  a  change; 
and  for  these  it  requires  differently  arranged 
crews.  Therefore,  rules  of  organization  which 
apply  well  in  one  instance  will  fail  in  another. 

The  following  represents  the  organization  of 
a  500-room  busy  hotel  in  the  theater  district  of 
a  large  city: 

1  chef, 

1  second  cook, 

1  night  chef, 

1  butcher, 

1  roast  cook, 

L  assistant  second  cook, 

3  garde  manger, 

1  carver, 

2  fry  cooks, 

1  chicken  butcher, 

1  helps'  cook, 

2  pot  washers, 
1  fireman, 

1  sewer  man, 

1  head  vegetable  cook, 

3  assistant  vegetable  cooks, 
1  day  steward, 

1  night  steward, 


1  pantry  steward, 

4  checkers, 

3  fruit  pantry, 

3  coffee  pantry, 

3  first  officers'  waiters, 

2  second  officers'  waiters, 

5  helps'  hall  waiters, 
2  helps'  hall  dishers, 

2  chicken  cooks. 

7  silver  pantry, 

6  dishes, 

1  ice  man, 

1  oyster  man, 

1  linen  man, 

5  pastry  (including  ice  cream), 

1  bookkeeper, 

3  storekeepers, 

1  maitre  d 'hotel, 

4  captains, 
3  cashiers, 

30  waiters, 
16  bus  boys, 

8  cafe  pantry, 

5  bakers, 

1  mechanic. 

The  foregoing  list  represents  the  minimum  of 
working  force  during  the  light  season.  When 
the  hotel  is  busy  there  may  be  additions  in 
places  where  needed.  The  waiters  and  bus  boys 
I  do  not  enumerate  accurately,  as  their  number 
fluctuates  almost  continually.  I  will  add,  how- 
ever, that  there  may  be  about  30  to  50  waiters, 
and  from  16  to  24  bus  boys.  This  applies  to  a 
first-class  hotel. 

All  employees  fill  the  position  for  which  they 
are  engaged.  They  have  but  little  time  for 
anything  else. 

Whenever  possible  I  apply  the  system  of  pro- 
motion from  the  ranks. 

In  engaging  help  I  endeavor  to  select  men 
who  seem  willing  to  learn  the  business  and  show 
the  quality  that  may  be  developed.  You  should 
begin  training  them  immediately;  show  them 
everything  that  you  can;  you  have  no  secrets 
in  the  business.  If  they  compreliend  from  the 
beginning,  and  put  their  heart  into  it,  you 
have  the  right  man  (if  he  proves  honest). 

The  coming  men  are  from  two  sources:  from 
the  receiving  room  and  from  the  control  stand. 
These  men  should  be  shown  recognition  wlien 
possible. 

«     «     • 

Boards  of  hcaltli  recommend  "solution  for- 
maldehyde, U.  S.  P.,"  as  tlie  most  useful,  sim- 
ple, and  cheap  remedy  against  flies.  This  is 
vouched  for  as  a  good  fly  poison:  one  ])int  of 
milk,  one  pint  of  water,  one  tablespoonful  of 
formaldehyde,  and  one  tablespoonful  of  sugar, 
Tlie  formaldehyde  is  not  as  poisonous  as  the 
usual  fly  paper,  tho  it  embalms  and  kills  all 
kinds  of  bacteria  flies  may  carry  around. 


36 


THK   PRACTICAL  HOTEL  STEWARD 


A  LA  CARTE  MENUS 

In  preparing  and  airaiiging  a  la  carte  bills 
of  fare  several  points  of  importance  should 
not  be  overlooked.  In  the  first  place  there  are 
usually  three  bills  used — Breakfast,  Luncheon 
and  Dinner.  The  breakfast  is  nearly  always 
standing,  and  is  printed  and  changed  as  the 
stock  of  them  becomes  exhausted;  the  luncheon 
and  dinner  bills  are  elianged  daily.  Then  there 
is  the  general  bill  of  fare  which,  as  in  the  case 
of  the  breakfast  bill,  is  changed  occasionally, 
as  food  novelties  are  received;  and  then  in 
busy  houses  there  are  the  special  bills,  such  as 
quick  lunch  service  and  after  theater  special- 
ties. 

In  making  these  menus  from  day  to  day  it 
is  necessary  not  to  lose  sight  of  consistency  in 
your  prices.  There  should  be  a  self-evident 
reason  why  a  dish  or  certain  article  of  food 
should  be  charged  differently  on  one  bill  of 
fare  from  another,  which  so  often  happens  in 
all  hotels.  The  general  bill  of  fare  should  be 
the  base  for  the  prices  charged  in  that  particu- 
lar establishment  or  hotel,  and  the  prices  placed 
on  the  same  should  be  based  on  a  proper  esti- 
mate of  the  cost  of  seating  and  serving  the 
guest,  regardless  of  the  cost  of  the  raw  mate- 
rial. The  latter  is  the  merchandise  with  which 
you  do  your  trading,  the  same  as  the  grocery 
man.  You  must  first  find  out,  if  possible,  your 
expense  account ;  then  you  will  be  better  able 
to  put  the  price  on  the  goods  you  offer  for  sale, 
and  make  a  living  profit  whore  sucli  a  thing  is 
possible. 

During  the  seasons  it  often  haj)pens  that  an 
unexj)ected  supply  of  fresh  fish,  game  or  poul- 
try may  arrive,  that  by  reason  of  its  unex- 
pected abundance  can  be  bought  for  a  very  low 
price.  In  such  cases  the  caterer  can  take  ad- 
vantage of  the  fact,  and  offer  his  patrons  spe- 
cial dishes  at  a  reasonable  reduction.  Such 
dishes  arc  jilaced  on  the  lunch,  dinner  or  special 
])ills,  but  the  general  bill  is  not  interfered  with 
— only  the  bills  which  are  changed  from  meal 
to  meal  and  are  the  bargain  advertisements, 
so  to  speak. 


SPECIAL  EGG  BILL  OF  FARE 

(PLEASE  ORDER  BY  NUMBER) 

Boiled.  (2)  25  (3)  35     Fried.  (2)  25      Shirred.  30      Poached,  30 
Scrambled.  30         Plain  Omelet,  30 

POACHED  EGGS 

1.  Soubise  .  puree  of  onion  and  cream,  on  toast,  40 

2.  Mirabeau  .     .  on  anchovy  toast.  40 

3.  Perigord      ...  on  toast  with  truffle  sauce.  50 

4.  O'Shaughnessy  .       with  fried  tomatoes  on  toast.  50 

5.  Benedict  ....      on  toasted  muffin,  ham,  Hollandaise.  50 

6.  Jockey  Club  "    Bearnaise  sauce,  julienne  of  bacon.  50 

7.  Strasbourgeoise  .      on  toast,  with  slice  of  goose  liver.  ''0 

8.  Reine  .  chicken  forcemeat.  Allemande  sauc,;,40 

9.  Gambetta  with  fried  calf  brains,  on  toast,  40 

10.  Martha  on  toast,  with  lobster  butter.  40 

11.  Argenteuil       .  with  puree  of  asparagus,  on  toast,  40 

12.  Chevalier  "       with  puree  of  spinach,  on  toast.  40 

13.  Prince  of  Wales      .  with  bloater  herring.  40 

14.  Fin  de  Siecle  ...  on  artichoke  bottom.  Hollandaise  sauce.  50 

15.  Robinson        .     .     .  with  chicken  livers  on  toast.  40 

16.  Nelson  .....  on  codfish  cake.  45 


OMELETTES 

Portugaise  .         .       with  fresh  tomatoes.  40 
Fines  Herbes  with  chives,  shallots,  parsley,  40 

Chartuctiere   .  with  onion  and  bacon.  40 

Spanish  onion. green  pepper,  tomato. mushroom,  50 

Maitre  d'  Hotel  .     .  sweetbreads  and  fme  herbs.  50 
Parisienne  .    .  chopped  ham,  green  peas  and  onions.  50 

Lorenzo   .    .    .  crabmeat.  cream  sauce,  45 

Mexicaine       .     .      shrimps,  onion,  green  peppers,  50 
Clamard  ....      with  puree  of  peas,  cream  sauce,  40 
Flamande   •         .     .  with  spinach  and  calf's  brains.  40 
Parmentiere  .  diced  potatoes   bacon,  tomato  sauce.  40 

Provencale  .  ceres  saute.  40 

Dumas cepes.  shallots,  garlic  flavor,  40 

Perigordine   .    .     .   truffles,  cream  sauce.  50 

Princesse  fresh  mushrooms,  allemande  sauce.  45 

Saute  .    .    .  with  sorrel.  4C 

Nesselrode  ....  with  puree  of  chestnuts.  40 

Du  Barry  .     .     .       puree  of  cauliflower,  40 

Pre  Sale with  minced  bacon.  40 

Argenteuil   ....  with  asparagus  tips.  40 
Yarmouth   .     .     .      with  boneless  bloater.  40 
Quaker  Style  .    .    .  with  shad  roe.  40 

SWEET  OMELETTES 

■Celestine  ...      macaroons,  jelly,  cream,  sugar.  60 
Melba  .    .     .■  .  peaches  and  raspberry  sauce,  60 

Confiture  .     .  with  preserves.  50 

German  Pancakes  with  apple  sauce.  40 
Omelette  Russe  .  .  with  minced  apples.  60 
Rum  or  Kirsch  Omelette.  50 

SCRAMBLED  EGGS 

Creole on. on. green  pepper,  tomato. mushroom,  40 

Virginia  Style   .     .   with  Virginia  ham.  minced.  45 
Glaypool  .    .       ■ .    .  goose  liver  and  mushrooms.  50 
Viscomtesse  .    .     .  asparagus  tips,  lobster,  on  toast,  50 
Pecheuse with  oysters.  40 


Mariniere 
Montagniard 
a  r  Opera  . 
Duchesse  .     . 


a  la  Turque   .     . 
Virginia  Style 
Maison  Blanch  . 
De  Lesseps 
Hunter  Style  .     . 
Grande  Duchesse 
Bonne  Femme 
Myerbeer 
Suisse  .    .    . 

Montmorency    . 
Flnanclere  . 
Mornay 

Porluguaise   .     . 
aux  Fines  Herbes 
au  Beurre  Noir  . 


with  crabmeat    40 
.  with  kidney.  40 
.  chicken  liver  and  fried  tomatoes.  40 

in  pattie  shell,  cream  sauce.  40 

SHIRRED  EGGS 

.  with  chicken  livers.  40 
with  Virginia  ham.  50 

.  fresh  mushrooms  under  glass.  50 
calfs  brains,  capers,  brown  butter  over,  40 

.  chicken  livers,  olives,  madeira  sauce,  40 
asparagus  tips,  sherry  wine  sauce,  40 

.  julienne  of  salt  pork,  tomato  sauce,  40 
with  kidney,  demi  glace.  50 
grated  Swiss  cheese,  baked  in  oven.  40 
artichoke,  asparagus  tips,  cream  sauce,  50 
chicken  livers,  olives,  mushrooms,  40 
baked,  cream  sauce.  Parmesan  cheese,  40 

.  with  fried  fresh  tomatoes.  40 

.  with  otrives.  shallots,  parsley.  40 

.  with  brown  butter  and  capers.  40 


FROM    THE    CL.WI'OOI,,    i.XUI.W APOLIS. 


THE  PRACTICAL  HOTEL  STEWARD  37 


SERVICE     PER    PERSON 

FRUITS  AND  PRESERVES 

Grape  Fruit  25      Orange  15      Orange  sliced  20      Apple  15      Malaga  Grapes  25 

Bananas  15    Sliced  Bananas  in  cream  25    Orange  Marmalade  20    Preserved  Figs  25 

Hot  House  Grapes  1  50  lb.  Orange  Juice  (glass)  25  Baked  Apples  25 

Hawaiian  or  Fresh  Pineapple  25  Casaba  Melon  40 

Prunes  in  Claret  25  Individual  Honey  20  Bar  le  Due  30 

CEREALS.  CAKES,  ETC. 

Oat  Meal  25  Hominy  25  Petitjohn  25  Cream  of  Wheat  25 

Force  25  Shredded  Wheat  Biscuit  25  Toasted  Corn  Flakes  20 

Corn,  Wheat,  Riee,  Buckwheat  Cakes  served  with  Maple  Syrup  25 

English  Muffins  15  Buttered  Toast  15  Milk  Toast  20  Cream  Toast  30 

Waffles  (3)  30  Crescents  m 

FISH 

Salmon  Steak  55        Whitefish  60       Filet  of  Sole  Tartare  45       Finnan  Haddie  40 
Salt  Mackerel  40     Codfish  Cakes  40     Kippered  Herring  40     Yarmouth  Bloater  40 

READY 

Steamed  Haddock  40^  Lobster  Catlet  SO 

Halibut  Steak  Saute  Menniere  55     Creamed  Oyster  on  Toast  40      Eggs  Mornay  45 


Calves  Head  Orly  40  Chicken  Livers  en  Brochette  45 

Rnmpsteak  with  fried  Potatoes  50  Lamb  Hash  with  Green  Peppers  55 

EGGS  AND  OMELETTES 

Boiled  (2)  25  Fried  (2)  30  Poached  on  Toast  30  Scrambled  plain  40 

Ham  or  Bacon  20  cents  extra  Shirred  30  with  Browned  Butter  40 

Omelette  plain  40  with  Parsley  40  Fresh  Tomatoes  50  with  Chicken  Livers  50 
Fresh  Mushrooms  55        a  la  Turque  50       Spanish  Style  50        Asparagus  Tips  55 

STEAKS,  CHOPS,  ETC. 

Breakfast  Steak  50  Small  Sirloin  for  one  1  15         for  two  1  50 

Extra  Sirloin  2  25  Hamburger  Steak  60  Mutton  Chop  (1)  40  Pork  Chop  ( 1 )  40 
Lamb  Chops  (2)  50  English  Chop  75  (20min.)  Veal  Cutlet  plain  or  breaded  55 
Lamb  Kidneys  (3)  50  Broiled  Bacon  30  Jones'  Farm  Sausages  40 

Broiled  Sweetbreads  65    CalPs  Liver  and  Bacon  45    Razorback  Ham  (2  slices)  45 

Corned  Beef  Hash  browned  45         Chicken  Hash  with  Green  Peppers  60 
Lamb  Kidneys  saute  au  Madere  55 

POTATOES 

Baked  15  Fried  20  Saute  20  Lyonnaise  25  Saratoga  15 

Hashed  Cream  20  Hashed  Brown  20  Au  Gratin  20 

COFFEE,  TEA,  ETC. 

CoflFee,  small  pot  15;     large  pot,  for  two  30 

Chocolate,  small  pot  20;    large  pot  30  Cocoa,  small  pot  20;    large  pot  30 

Horlick's  Malted  Milk  15  Postum  Cereal  20    35 

English  Breakfast,  Green,  Young  Hyson  or  Orange  Peacoe  Tea 

small  pot  15;    large  30 

Milk—Espedally  Bottled— From  Belle-Vemon  Mapes  Farm 

IHotd  ^tatlcr,  C!II«£icI«n& 
Somunry  2.   1913 


38 


THE  PRACTICAL  HOTEL  STEWARD 


|[luttcl{ 


OYSTERS  AND  CLAMS 

Blue  Points  25  Little  Necks  25  Cotuits  30  Cocktail  5c  extra 

Crab  Flake  Cocktail  65  Lobster  Cocktail  65 

RELISHES 

Anchovies  40     Stuffed  Mangoes  (2)  15    Bismarck  Herring  40     Beluga  Caviar  100 

Tomato  a  la  Russe  40  Grape-Fruit  Supreme  75  California  ripe  Olives  30 

SOUPS 
Cup  of  strained  Gumbo  20  Chicken  Okra  25  Essence  of  Tomato  20  Clam  Broth  20 
Hot  or  Cold  Consomme  20  Cream  of  Tomatoes  25  Mongole  25 

Consomme  Sevigne  25  Minestrone  Milanaise  25  Pnr^e  of  Asparagus  25 

FISH 

Lobster  Thermidor  75  Mussels  Mariniere  60  English  Sole  Colbert  1  00 

Planked  Whitefish  60     English  Sole  Bonne  Femme  1 10       Soft  Clams  Canadienne  65 

Fillet  of  Flounder  Mornay  55  Broiled  Ponipano  Colbert  60 

EGGS 

Poached  Eggs  Lorenzo  45 

ENTREES 

Terrapin  a  la  Baltimore  (20  min.)  3  00       Escargots  (10)  Bourguignonne  60 

English  Mntton  Chop  Combination  65  Spring  Lamb  Kidneys  an  Gratin  5S 

Stewed  Sweetbread  and  Turkey  Mikado  60  Braised  Short  Ribs  Napolitaine  55 

Spring  Chicken  Stanley  75     Cold  Chicken  and  Virginia  Ham  Pie  Asparagus  tip  salad  80 

Pork  and  Beans  Boston  Style  45  Cold  Jeannette  Strasbourgeoise  65 

ROAST   READY 
Roast  Leg  of  Mntton  with  String  Beans  55 

Roast  Ribs  of  Beef  50  Roast  Young  Turkey  Cranberry  Sauce  75 

COLD  MEATS 
Virginia  Ham  and  Turkey  65  Ham  4P 

Smoked  Tongue  50  Lamb  50 

VEGETABLES 
Baked  special  Bitter  Root  Valley  Potatoes  20 
French  Peas  au  beurre  30  Brussels  Sprouts  SC 

Potatoes  Boiled  15     Baked  Sweet  20    Mashed  15    Hashed  in  cream  20    Baked  15" 
New  Bermuda  Potatoes  25  Asparagus  Hollandaise  35  Parsnips  in  cream  29 

SALADS 

Lettuce  and  Tomato  30  Romaine  25  French  Endive  35  Escarole  25 

Statler  30  Alexandra  30  Diplomate  30  Opera  45 

DESSERTS 
Assorted  French  Pastry  10c  a  piece  Eclairs  15 


Half  Roast  Chicken  75 

Assorted  Cold  Meats  60 

Asparagus  40 
Artichoke  hot  or  cold  50 


Cream  Caramel  15 

Lemon  Meringue  Pie  15 

Franchipan  Tart  20 


Meringue  Chantilly  15 
Baba  au  Rhum  15 
Deep  dish  Fig  Pie  25 
Coupe  Mirivaine  35 


Vanilla  20       Chocolate  20 
Orange  Water  Ice  20 
Buiscuit  Tortoni  25 


Charlotte  Russe  20 
Apple  Pie  15 
Savarin  Sabayon  20 

ICE  CREAM,  ICES 

Pislache  20       Coffee  20 

Lemon  Water  Ice  20 

Coupe  St.  Jacques  40 

FRUIT  In  Season 

Bananas  15     Apple  15     Orange  15     Pears  20    Grape-Fruit  25     Malaga  Grapes  30 

Hot  House  Grapes  1  50  lb.         Sliced  fresh  Pineapple  25         Casaba  Melon  40 

CHEESE 
Edam  25         English  Stilton  25  Gorgonzola  25 

Camembert  25        Fresh  Cream  20         Roquefort  25 

COFFEE,  TEA,  ETC. 

Tea -Coffee  with  Cream  15-30  Cocoa  -  Chocolate  20  Milk  10 

Buttermilk  10  Cream  15  Demi  Tasse  10  Cafe  Turc  25 

JKotel  Statler,  ffile&elaitb 
SltiurBbag,  3aji.  2,  1913 


Sorbet  au  Marasquiu  20 

Punch  Romaine  20 

Meringue  Glacee  30 


Pont  I'Evecque  30 
Cheddar  20        Swiss  20 


THE  PRACTICAL  HOTEL  STEWARD  39 


^Bmn^r 


Parfait  Amour  25  "Mab"  Liquor  de  la  Vielle  Cure  25 

Statler  Cocktail  20      Souvenir  Cocktail  50      Country  Club  Cocktail  20 
'  HORS  D'OEUVRES 

Oysters    Cotuits  30         Lynnhavens  30  Blue  Point  25  Cherry  Stone  30 

Little  Neck  Clams  25  Lobster  old  fashion  75  Cocktail  or  Mignonnette  see.  5c  ext. 
Sterlet  Caviar  on  Ice  1  00  Crab  Meat  Cocktail  65  Hors  d'oeuvres  a  la  Russe  45 
Stuffed  Mangoes  (2)  15  Canape  of  Caviar  (2)  40  Tomato  Suedoise  40 

Celery  25       Olives  20       Radishes  20       Anchovy  Salad  40       Sardines  in  Oil  40 

SOUPS 
Chicken  Okra  25  Cup  of  strained  Gumbo  20  Essence  of  Tomato  20  Clai^  Broth  20 
Hot  or  Cold  Consomme  20        Cream  of  Tomatoes  25         Clear  Green  Turtle  50 
Petite  Marmite  35  Puree  Longchamp  25  Mongole  20 

Cktnsomme  Sevlgne  25  Minestrone  Milanaise  25  Puree  of  Asparagus  25 

FISH 

Soft  Clams  Canadienne  65 

Mussels  Mariniere  60  Lobster  Thermidor  75  English  Sole  Colbert  1  00 

Braised  Kennebec  Salmon  Royale  65  Fillet  of  Soles  Killamey  70 

Scallops  Poolette  60  Broiled  Sea  Bass  Saace  Flenrette  60 

ENTREES 

Terrapin  a  la  Baltimore  (20  min.)  3  00      Escargots  (10)  Bourguignonne  60 

Snpreme  of  Chiclten  Medicis  80  Larded  Tenderloin  of  Beef  Jossien  65 

Veal  Cutlet  Milanaise  55  Sweetbread  nnder  belle  Engenie  65 

Bonctaees  Mont  Glas  55  Mignonnette  of  Lamb  Henry  IV  70 

Cold  Boned  Pbiladelphla  Capon  Alma  Salad  65    Cold  Chandfroid  of  sqnab  orange  salad  90 

ROASTS 

Roast  Venison  Cranberry  Sauce,  Potato  Croquettes  60 

VSh»  of  Beef  50  Roast  Young  Turkey  Cranberry  Sauce  75 

VEGETABLES 
New  Bermuda  Potatoes  25  Baked  special  Bitter  Root  Valley  Potatoes  20 

Potatoes  Boiled  15  Baked  20  Bakfed  Sweet  20  Mashed  15  Hashed  in  Cream  20 
Soufflees  40  Anna  30  Lyonnaise  25  Lorette  30  Macaire  20. 

French  Artichokes  hot  or  cold  50  Brussels  Sprouts  30  California  Asparagus  40 
Broiled  Egg  Plant  Steak  (30  min.)  30  French  Peas  25  String  Beans  25 

Broiled  Fresh  Mushrooms  60  New  Beets  25  Cauliflower  Hollandaise  30 

Carrots  Vichy  25  French  Peas  25 

SALADS 

Lettuce  and  Tomato  30  Romaine,  25  French  Endive  35  Escarole  25 

Fresh  Okra  30       Statler  30       Alexandra  30       Diplopiate  30       Opera  45 

DESSERTS 
Omelette  Souflaee  Vanilla  60  Alaska  60  Cream  Caramel  15 

Assorted  French  Pastry  10c  a  piece  Baba  au  Rhum   15  Eclairs  (2)   15 

Omelette  Celestine  60  Charlotte  Russe  20  Meringue  Chantilly  15 

Lemon  Meringue  Pie  15  Apple  Pie  15  Deep  dish  Fig  Pie  25 

Franchipan  Tart  20  Savarin  Sabayon  20  Coupe  Mirivaine  35 

ICE  CREAM.  ICES 

Vanilla  25  Chocolate  25  PisUche  25  Cofi"ee  25 

Orange  Water  Ice  20  Lemon  Water  Ice  20  Meringue  Glacee  30 

Punch  Romaine  20  TNesselrode  Pudding  25  Sorbet  Yvette  25 

Bisctiit  Tortoni  25  Coupe  St.  Jacques  40  Sorbet  au  Marasquin  20 

FRUITS  In  Season 

Bananas  15     Apple  15     Orange  15     Pears  20    Grape  Fruit  25    Malaga  Grapes  30 

Hot  House  Grapes  1  50  lb.        Sliced  fresh  Pineapple  25        Casaba  Melon  40 

CHEESE 
Edam  25  English  Stilton  25  Gorgonzola  25  Pont  I'Evecque  30 

Camembert  25         Fresh  Cream  20        Roquefort  25        Cheddar  20        Swiss  20 

COFFEE,  TEA,  ETC. 

Tea-Coffee  with  Cream  15-30  Cocoa -Chocolate  20  Milk  10 

Buttermilk  10  Cream  15  Demi  Tasse  10  Cafe  Turc  25 

^otel  ^Udler,  €ltfftbatb 
^IpxtttbKZ,  3aw.  2,  1913 


40  TflK    iMJAC'TlCAI.    IIOTKL  STKWAKI) 


v>7      la     i^arte 


O^ors  S)' Oeuares,  Shell  %^lsh,   Qrustaceaar  antl  Qockfails 

Blue  Points  25  Cotuits  30  Lynnhavens  30  Cherry  Stone  30  Little  Neck,  25 
Lobster  old  fashion  75  Crab  Meat  Cocktail  65  Cocktail  or  Mignonnette  sauce  5c  extra 
Hors  d'oeuvres  a  la  Russe  45  Sterlet  Caviar  on  Ice  1  00  Blinis  50  Caviar  Canape  (2)  40 
Tomato  Suedoise  40  Sardines  in  Oil  40  Anchovy  on  Toast  35  •  Anchovy  Salad  40 
Antipasto  50  Carciofini  50  Artichokes  a  la  Grecque  85  Kieler  Spratten  40  Mangoes  15 
Sancisson  de  Lyon  40  Pickled  Onions  15  Chow  Chow  15  Chutney  15  Gherkins  15 
Mustard  Pickle  15  Pickled  Walnuts  15  Radishes  15  Celery  20  Olives  20 

Lobster  Cocktail  65  Smoked  Salmon  40 

Soups 

Chicken  Consomme  cup  20 -basin  25  Beef  Consomme  cup  20 -basin  25 

Essence  of  Tomato  20  Clear  Green  Turtle  cup  40 -basin  50  Chicken  Okra  25 

Strained  Gumbo  cup  20 -basin  25  Clam  Broth  plain,  cup  20  Petite  Marmite  35 

Bellevue  25  Pea  Soup  25  Tomato  25  Longchamps  25  Mongole  25  Colbert  35 
Vermicelli  25  Julienne  25  Croute  au  pot  30  Onion  Soup  au  Gratin  35  Chicken  Tea  50 
Beef  Tea  50    Beef  Blood  100    Cold  consommes  in  cup  20    Garnishes  of  grated  cheese  10 

^islt 

Broiled  Whitefish  60,  planked  65  Bluefish  60  Halibut  Steak  50  Brook  Trout  (2)  85 
Live  Lobster  1  25  Maryland  or  Newburg  1  50  Broiled  Salmon  55  Frog  Legs  plain  65 
Black  Sea  Bass  Meuniere  65  Pouletle  90  English  Sole,  boiled  or  fried   1  00 

Scallops,  fried,  brochette,  sautes  50        Au  Vin  Blanc  75  Oysters  a  la  Diable  (12)  60 

Casino  (6)  40     A  I'Ancienne  (6)  40     Brochettes  (12)  60     Cream  Stew  40     Milk  Slew  35 
Soft  Clams  Canadienne  65,  Steamed  50 

Boiled  (2)  25        Fried  30        Poached  30         Scrambled,  plain  35  Au  Beurre  Noir  35 

Shirred  30     Hard  boiled  (2)  25        Omelette,  plain  40     Parsley  40  Fresh  Tomatoes  50 

Asparagus  Tips  55  Spanish  style  50  Mushrooms  55  Kidneys  50 

Benedict  50  Capucine  5J) 

Steaks,    Cliops  antl  Qjfc. 

Mutton  Chops  (2)  65  Lamb  Chops,  each  25  English  Mutton  Chop  75 

Mixed  Grill  75  Veal  Cutlet,  plain  or  breaded  50  Lamb  Kidneys  (3)  50 

Bacon  (6  slices)  30  Sweetbreads,  plain  60  Calf  Liver  and  Bacon  40 

Lamb  Mignonnette  (2)  /5  Ham  (2  slices)  40  Farm  Sausages  40  Pigs  Feet  (3)  45 
Half  Chicken  75  Squab  Chicken  125  White  Jumbo  Squab  110 

Squab  Guinea  1  25  Half  Spring  Turkey  2  50  Chicken  Livers  en  Brochette  40 

Pork  Chops  (each)  30  Porterhouse  Steak  2  25     (for  3)  3  25  Tournedo  75 

Small  Steak  75  Small  Sirloin  1  15  Sirloin  (for  2)  1  50  Extra  Sirloin  2  25 

Small  Tenderloin  1  00  Tenderloin  (for  2)  1  50  Porterhouse  2  50 

Chateaubriand  3  00  Club  Steak  3  25  Honey  Comb  Tripe  40  Bacon  30 

Deerfoot  Sausages  40  Peanut  Ham  45  Virginia  70 

Planked  Service  40c  per  person 

LEFT  HAND  PAGE,  A  LA  CARTE  CARD,  HOTEL  STATLER,  CLEVELAND. 


THE  PRACTICAL  HOTEL  STEWARD  41 

Vegetables 

French  Peas  25  French  String  Beans  25  Flageolets  25  Spinach  and  Egg  30 

Cauliflower  25  Beets  in  cream  or  butter  20  Boiled  Onions  20  Stewed  Tomatoes  25 
Boiled  Tomatoes  15c  apiece  Stuffed  Peppers  15c  apiece  Broiled  fresh  Mushrooms  60 
In  cream  Sous  Cloche  65  Macaroni  a  ITtalienne  or  au  Gratin  30  Milanaise  40  Rizetto  35 
Cal.  Asparagus  40  Artichokes  50  Stuffed  Tomatoes  15c  apiece  Fried  Egg  Plant  25 
Egg  Plant  Steak  40  Brussels  Sprouts  30  French  giant  Asparagus  1  25  Cepes  Bordelaise  45 

^Potatoes 

Bermuda  plain  boiled  15  Cream  sauce  20  Baked  15  Rissollees  20  Berlinoises  25 
Fondantes  25  Sautees  20  Lyonnaise  25  Saratoga  15  Sarah  30  Fried  20  Lorette  30 
Hashed  brown  20  Hashed  in  cream  20  Macaire  20  Soufflees  40  Croquettes  30 
Anna  30  Parisienne  25  O'Brien  25  Julienne  20  Sweet  potatoes  boiled,  baked,  fried  20 
Grilled  25  Soufflees  40  Candied  30  Southern  style  30 

Golfl  •m/rteafs    and  Sandtvic/ies 

Half  Roast  Chicken  75  Turkey  75  Roast  Squab  1  10  Whole  Squab  Chicken  1  25 
Guinea  Squab  1  10  Pate  de  Foie  Gras  1  00  Roast  Beef  60  Roast  Lamb  50  Ham  45 
Corned  Beef  35     Beef  Tongue  45    Pickled  Lamb  Tongue  40    Galantine  65    Assorted  60 

Virginia  Ham  55  Veal  and  Ham  Pate  in  crust  50 

Sandwiches— Beef,  Ham,  Tongue  or  Corned  Beef  25      Club  40      Chicken  35      Caviar  40 

Sardiue  30  Foie  Gras  60  Egg  30  Cheese  20 

^a/dds 

Lettuce  or  Lolluce  and  Tomato  30      Romaiue  25      Chiffonuade  30      Beet  25     Statler  30 

French  Endive  40      Cucumber  30      Waldorf  30      Diplomate  30      Opera  45      Shrimp  60 

Alexandra  30  Escarolle  25  Crab  Flakes  65  Lobster  65 

sDesserts 

Baba  au  Rlimn  or  Kirsch  15  Carmel  Custard  15  Petit  Fours  25         Eclairs  (2)  15 

Omelette  Soufflce  Vanille  60  Omelette  Celestine  60  Omelette  Surprise  60  Alaska  60 
Meringue  Cliantilly  15  Glacee  25  Assorted  French  Pastry  10c  apiece  Charlotte  Russe  20 
Vanilla  I<  c  Cream  20  Chocolate  20  Pistache  20  All  Fruit  Cream  20  Sorbet  Yvette  20 
Lemon  Water  Ice  15  Orange  15  Coffee  20  Coupe  St.  Jacques  40  Biscuit  Tortoni  25 
Fancy  Souvenir  Ices  60  Nesselrode  Pudding  25 

Canary  s 

Wel?h  Rarebit  35  Golden  Buck  45  Yorkshire  Buck  50  Long  Island  Rarebit  45 
Scoti  h  Woodcock  50     Cheese  Souffle  50     Angels  on  Horseback  45     Sardines  on  toast  40 


^- 


reserves 


Orange  Marmalade  20     Apple  Sauce  20     Currant  Jelly  20     Figs  25     Bar  le  due  Jelly  35 
Honey  20     Brandy  Peaches  30    Strawberry  or  Raspberry  Jam  20    Dry  Malaga  Grapes  20 

Honey  in  Comb  30 

Cheese 

Brie  30       Edam  25       Hilton  25       Gorgonzola  25       Camerabert  25      Pont  PEvecque  30 
Fresh  Cream  20  Roquefort  25  Cheddar  20  Swiss  20 

Coffee,    tJea   and  &fc. 

Tea-Coffee  with  cream  15-30  Cocoa -Chocolate  20  Milk  10  Buttermilk  10 

Cream  15  Demi  Tasse  10  Cafe  Tare  25 

RIGHT  HAND  PAGE,  A  I.A   CARTE  CARD,   HOTEL  STATLER.  CLEVELAND. 


42 


TIIK  rRACTICAL  HOTEL  STEWAED 


^reaifast 


Ottawa-  Canada 


FRUITS    AND    PRESERVES 

Strawberries  20  Cantaloupe  20 

Grape  Fruit  25  Orange  15  Oranges  Sliced  15  Malaga  Grapes  20  Apples  15 
Bananas  15  Sliced  Bananas  in  cream  20  Orange  Marmalade  20 

Orange  Juice  per  glass  25  Grapes  25  Baked  Apples  20  Rhubarb  15 

Prunes  in  Claret  25  Honey  20  Bar  le  Due  25 

INDIVIDUAL.    20  C. 

Black  Currant  Jam,    Raspberry  Jam,  Strawberry  Jam,    Plum  Jam,    Damsons  Jam 
Greengage  Jam,  Bramleberry  Jam,    Black  Currant  Jelly.  Red  Currant  Jelly 

CEREALS,    CAKES,    &c 

Oat  Meal  25       Hominy  25       Petit  John  25       Cream  of  Wheat  25        Grape  Nuts  20 

Force  20      Shredded  Wheat  Biscuits  20    Toasted  Corn  Flakes  20   Post  Toasties  20 

Corn,      Rice,     Wheat,         Buckwheat  Cakes  served  with  Maple  Syrup  25 

(AllCereals  Served  With  Cream) 

English  Muffins  15  Buttered  Toast  15  Milk  Toast  20  Cream  Toast  25  Waffles  (3)  30 

FISH 

Salmon  Steak  45  Whitefish  40  Filet  of  Sole  Tartare  40  Finnan  Haddie  35 
Salt  Mackerel  30  Codfish  Cakes  35  Kippered  Herring  35  Yarmouth  Bloaters  35 
Creamed  Smoked  Salmon  35  Filets  of  Turbot  Portugaise  55 

Brook  Trout  Meuniere  60  Fresh  Scallops  Newburg  55 

EGGS    AND    OMELETTES 

Boiled  (2)  25  Fried  (2)  30  Poached  on  Toast  30  Scrambled  Plain  35 

Ham  or  Bacon  15  cents  extra  Shirred  30  il  la  Turque  45  with  Brown  Butter  35 
Omelette  plain  35  with  Parsley  35  Fresh  Tomatoes  45  with  Chicken  Livers  45 
Fresh  Mushrooms  50  Spanish  Style  45  Asparagus  Tips  50 

Poached  Benedict  45  Chateau  45  Capucine  45 

STEAKS,    CHOPS,    &c 

Sirloin  Small  75  Sirloin  (2)  1.50  Small  Tenderloin  80  Tenderloin  (for  two)  1.50 
Hamburg  Steak  60  Mutton  Chops  (2)  60  Lamb  Chops  (3)75 

English  Chop  75  (20min)  Veal  Cutlet  plain  or  breaded  50  Lamb  Kidneys  (3)  50 
Broiled  Bacon  (5  slices)  30  Jones'Farm  Sausages  35  Broiled  Sweetbreads  60 
Calf's  Liver  and  Bacon  40  Beechnut  Ham  (2  slices)  40 

Chicken  Hash  with  Green  Peppers  45  Lamb  Kidneys  saute  au  Madfire  50 

Corned  Beef  Hash  Browned  40  Pork  Chop  (1)  35 

Chicken  Cutlet  with  Asparagus  Tips  45  Chicken  Livers  en  Brochettc  40 


Baked  15  Fried  15 

Hashed  Cream  15 


POTATOES 

Saut6  15  Lyonnaise  15 

Hashed  Brown  15 

COFFEE.    TEA,    &o 


Saratoga  15 
au  Gratia  15 


"Tea  per  pot  for  one  20         for  two  35         Coffee  per  pot  for  one  20         for  two  35 
Cocoa  15      Demi-tasse  10      Chocolate  20        Milk  10       Buttermilk  10.      Cream  15 

Special  Coffee  25 


THE  PRACTICAL  HOTEL  STEWARD 


43 


ITuucl^eou 


Ottawa  -  C an  ada 


Lobster  Cocktail  old  fashion 


COCKTAILS 

j5       Grab-meat  Cocktail  60 
Lobster  Cocktail  60 


August  20.  1912 


Shrimp  Cocktail  35 


HORS    D'OEUVRES 


Wine  Merriag  60  Filet  of  Anchovies  40         Celery  25  Manzanilla  Olives  25 

Radishes  20  sweet  Mangoes  20    Chutney  20    Ghow-Chow  20    Pickled  Walnuts  20 
Sardines  in  Oil  40  Smoked  Sardines  40  Pearl  Onions  25 

SOUPS 

Consomme  in  cup  20  Chicken  Broth  in  cup  20  Hot  or  Cold  essence  of  Tomatoes  20 
Split  Pea  20  Mongole  20  Mock-Turtle  20 

Lream  of  New  Corn  20        Consomme  Croute  au  Pot  20        Cold  Essence  of  Tomatoes  20 

FISH 

Fried  Frog  Leg^  and  Scallops,  Tartare  Sauce  55         Boiled  Sea  Trout,  Sauce  Hollandaise  45 
Cold,  Paupiettes  of  Turbot  Venitienne  45 

EGGS 

Eggs  en  Cocotte  a  la  Creme  40 

ENTREES 

Whole  Broiled  Squab  Chicl<en  with  Bacon  80  Irish  Lamb  Stew  with  Bariey  45 

Smoked  Beef  Tongue  Polonaise  50  Veal  Cutlets  a  la  Holstein  50 

Duckling  Saute  with  New  Turnips  65 
Cold,  Sliced  Turkey,  Virginia  Ham  a  la  Gelee  65  Cold,  Beef  a  la  Mode  Nivernalse  '45 

liOAST 

Roast  Ribs  of  Beef  au  Cresson  55 


Stuffed  Qreen  Peppers  25 
Potatoes  O'Brien  au  Gratin  20 

Spinach  with  Egg  30 
O'brien  20  Mashed  15 

French  Fried  15 


VEGETABLiES 

Cauliflower  Cream  Sauce  35  Corn  on  Cob  25 

Stewed  Tomatoes  20  Potatoes  Pont-Neuf  15 

Gepes  bordelaise  30  French  Peas  25 

boiled  15         Baked  15  Baked  Sweet  Potatoes  15 

Hashed  Cream  15 

SALADS 

Lettuce  aud  Tomato  30  a  la  Russe  30  Roraaine  25  Princesse  45 

Chateau  Lauricr  30         Cucumber  30         Beets  25         String  Beans  25     Chicken  60 
Lobster  60  Chiffonade  30  Shrimp  45 

DESSERTS 

Sago  Pudding  20  Orange  Custard  Pie  15 

Apple  Pie  15  Custard  Pic  15  Pudding  Diplomate  15  Caramel  Cream  15 

Rice  Pudding  15  Deep  Apple  Pie  15  Assorted  French  Pastry  10c  a  piece 

Gateau  Moka  15  Coffee  or  Chocolate  Eclairs  (2)  15 

ICE    CREAM.    ICES 

Vanilla  20     Peach  20      Chocolate  20     Pislache  20     Coffee  20     Lemon  Water  Ice  15 
Orange  15         Meringue  Glace  30         Sorbet  au  Maraskin  20         Punch  Romaine  20 


Bananas  15 
Cherries  25 


Apples  15 


FRUITS 

Oranges  15 


n  Seiton 
Grape  Fruit  25 


Malaga  Grapes  40 
Sliced  Pin.eapple  15 


McLaren's  IS 
Camembert  25 


CHEESE 

English  Stilton  25 


Gorgonzola  25 
Canadian  Twin  15 


Swiss  20 
Trappist  20  Canadian  Twin  15  Roquefort  25 

COFFEE,    TEA,    ETC. 

Tea  per  pot  for  one  20  for  two  35  Coffee  per  pot  for  one  20  for  two  35 

Cocoa  20      Demi.tasse  10      Chocolate  20      Milk  10      Buttermilk  10     Cream  15 

Special  Coffee  25 


44 


TIIK  PRACTICAl.  HOTEL  STEWARD 


Jtutier 


Ottawa-  Canada 

Crab  Meal  Cocktail   GO 


August  21.  1912 


COCKTAII^S 

Lobster  Cocktail  60         Lobster  Cocktail  old  fashion  65 
Shrimp  Cocktail  35 

IIORS    D'OEUVRES 

Celery  2")     Olives  25     Radishes  20     Canapes  Moscovite  (5)  35     Tomato  Waldorf  35 

Anchovies  35  Bismark  Herring  40  Beluga  Caviar  in  glass   1  00 

Canape  of  Caviar  (2)  60  Sardine  in  Oil  40 

SOUPS 

Chicken  Okra  with  rice  25     Cream  of  Tomatoes  20     Mock  Turtle,  English  style  20 
Strained  Ciumbo  in  cup  20  Consomme  in  cup  20  Clam  Broth  in  cup  20 

Clear  Green  Turtle  50         Consomme  Julienne  20         Split  Peas  20         Mongole  20 
Pure  Jackson  20  Consomme  Jardiniere  20  Cold  Chicken  Brotli  ia  Jelly  20 

FISH 

l^obsters  and  Clams  Newburg  L25  Crab  Flakes  Maryland  70  Whitefish  40 

Broiled  Live  Lobster  1.00  Stuffed  Lobster  (1)  50  Lobster  saute  a  I'Americaine  L25 
Brook  Trout  Meuniere  60  Baked  Whitefisli  a  I'ltalicnne  45 

Aiguilletles  of  Salmon  Victoria  45  Cold,  Supreme  of  Bass  a  la  Russe  45 

RNTRRKS 

Spring  Chicken  Saute  Signora  75  Braised  Sweetbreads  Doria  65 

Leg  of  Lamb  a  rOrienlale  60  Calf's  Brains  en  Matelotte  50 

Beef  Mignon  Banquiere  75  Deviled  Marrow  on  Toast  50 

Cold,  Veal  and  Ham  Pie  a  la  Qelee  50 

liOAsr 

Roast  Ribs  of  Beef  55  Roast  Stuffed  Squab  Guinea  Hen,  R.  C.  Jelly  75 

SAI^ADS 

Lettuce  and  Tomatoes  30      Cnontnhcr  30     Chiffonade  30     Beets  25 


Komaine  25 
Chateau  Laurier  30 


Boiled  Potatoes  15 
Potatoes  O'Brien  20 
Fried  Egg  Plant  25 
Corn  on  Cob  25 
Stuffed  Green  Pepper 


Waldorf  30         Chicken  60 

vi<:ciETAiti^i<:s 

Baked  15  Mashed  15  Grilled  Sweet  Potatoes  20 

Hashed  in  Cream  15      Sautees  15      Stuffed  Tomatoes  (2)  30 

French  Peas  25 
Wiiole  Spinacii  20 
l'>  Potatoes  Parisienne  15 


Lohster  60        Crab  Flake  GO 


Artichokes  Vinaigrette  45 
Potatoes  Croquettes  15 


I>i:ssEKTS 


Pudding  aux  Noisettes  20 

Baba  au  Rhum  15 


Omelette  Souffle  Vanille  GO 


Qelee  aux  Liqueurs  20 

Omelette  Cflestine  60 


Meringue  Chantilly  15 


Charlotte  Russe  20 
Eclairs  (2)  15 


Caramel  Custard  15         Alaska  60 
Assorted  French  Pastry  10  a  piece 

ICE    CliEAM.     ICES 

Peach  20  Vanilla  20  Chocolate  20  Pistache  20  Coffee  20  Lemon  Water  Ice  15 
Orange  15  Meringue  CJlace  30  Sorbet  au  Maraskin  20  Punch  Romaine  20 
Nesselrode  Pudding  35    Sorbet  Yvette  25    Biscuit  Tortoni  25    Coupe  St  Jacques  40 

FRUITS        I.N    HKAHO.N 

Bananas  15         Apples  15        Oranges  15         Grape  Fruit  25         Malaga  Grapes  40 
Sliced  Pineapple  15  Cantaloupe  20 

CHEESE 

McLaren's  15  English  Stilton  25 

Camembert  25  Roquefort  25 

COFFE 

Tea  per  pot  for  ')ne  20  for  two  35  Coffee  per  pot  for  one  20  for  two  35 

Cocoa  20       !>emi  tasse  10       Chocolate  20       Milk  10       Buttermilk  10       Cream  15 

Special  Coffee  25 


Gorgonzola  25  Canadian  Stilton  15 

Canadian  Twin  15  Swtss  20 

TICA.     A:<- 


THE  PRACTICAL  HOTEL  STEWARD 


45 


Ottawa-  Canada 


xtpper 


HORS   D'OEUVRES 

Celery  25              Tomato  Neva  (1)  40              Ripe  Olives  30  Queen  Olives  25 

Mignardises  Moscovite  (.'>)  ;J5                    Anchovies  :]r>  Smoked  Salmoji  40 

Beluga  Caviar  in  glass  1.00                  Sardine  in  Oil  40  Bismark  Herring  40 

Hors  d'Oeuvres  varies  50 

OYSTERS,  CLAMS,  COCKTAILS,  IN  SEASON 

Bluepoints  25  Malpecques  30  Little  Necks  25  Cocktails  5  cents  extra 

Milk  Stew  :{5  Cream  Stew  40  Fried  (10)  40  Broiled  (10)  40  Casino  (6)  45 
A  I'Ancienne  ((iWO  A  la  Maryland  50  Patties  (2)  50  A  la  Manhattan  40 
Crab  Meat  Cocktail  (iO  Lobster  Cocktail  (iO  Lobster  Cocktail  okl  fashion  (55 

HOT 

('lear  (Ireen  Turtle  [cup]  .■>5  Chicken  Broth  [cup]  20  Strained  Gumbo  [cup]  20 
P>sence  of  Tomatoes  [cup]  20  Consomme  Armenonville  [cup]  20 

ConsoniTue  [cup]  20  Lobster  Newburg  1.25  Cardinale  75 

Deviled  stuffed  Lobster  [1]  50  Stuffed  Crab  (1)  35 

Broiled  Live  Lobster  1.00    Large  1.50 
Crab  Meat  Chateau  Laurier  75      Newburg  70      Dewey  75      Patties  Regence  (2)  fi5 
Supreme  of  Chicken  Marie  Christine  75  Minced  Chicken  a  la  King  1.50 

Sliced  Sweetbreads  Mikado  1.50          Long  Island  Rarebit  45  Welsh  Rarebit  40 

Yorkshire  Buck  50  (iolden  Buck  45  Scotch  Woodcock  50  Souffle  Fromage  50 
Anges  a  Cheval  45  Sanlines  Diablees  40 

Broiled  Milk  Fed  Chicken  75  Broiled  Spring  Lamb  Chops  75 

Breast  of  Guinea  Hen  with  Virginia  Ham  on  Toast  95 
Fillet  Mignon  Bearnaise  S5  Broiled  Royal  Squab  85 


Qame  in  Season 


Artichokes  Hollandaise  45 


Sliced  Turkey  85 
Spring  Lamb  (iO 
Boned  Capon  tiO 


Broiled  Fresh  Mushiooms  75 
COLD 

Tongue  50  Roast  Chicken  (half)  75  Roast  Beef 

Virginia  Ham  50  A.ssorted  Cold  Meats 

[Individual]  Pate  de  Foie  Gras 
SANDWICHES 
T(mgue  25      Chicken  ;')5      Club  40      Ham  25      Sardine  .'JO      Caviar  00      Cheese 

SALADS 
Chateau  Laurier  . "JO        Alexandra  40        Romaine  31        Rasse  30        Crab  Meat 
Chicken  HO      Lobster  60      Tomato  Surpri.se  [1]  40     I^ettuce-iO      French  Endive 

CHEESE 
McLarens  15  Stilton  25  Gorgonzola  25  Trappist  15  Swiss 

Camembert  25  Neufchatel  20  Roquefort 

DESSERTS 
Omelette  Celestine  (10  Omelette  Souftlees  Vanilie  50  Omelette  Surprise  or  Alaska 
Meringue  Chantilly  15       Eclairs  [2]  15       Charlotte  Basse  20        Biscuit  Tortoni 
Ice  Cream  Vanilla  20  Chocolate  20  Coffee 

I^mon  Water  Ice  15      Tutti-Frutti  20      Sorbet  Yvette  20      Nesselrode  Pudding 
Assorted  French  Pastry  10  a  piece      Souffle  Benedictine  30      Coupe  St.  Jacques 

FRUITS 

Bananas  15  Oranges  15 

Sliced  Pineapple  15 

COFFEE,    TEA,    ETC. 

for  two  35  Coffee  per  pot  for  one  20  for  two 

Chocolate  20       Milk  10       Buttermilk  10      Cream 
Special  Coffee  25 


German  Asparagus  60 


25 


Sultana  Raisins  25 


Tea  per  pot  for  one  20 
Cocoa  20      Demi-tasse  10 


Grape  Fruit  25 


46  THK  PRACTICAL  HOTEL  STEWAEI) 

QakceMd  ^'"^^ 

-^<^^^      •<^si(6N  FRANCISCO.  LunJi  le  15  Aofit,  1910 

Huitret  ie  Califonuc  35  Pointe  Bleue  35  Little  Neck  Clam*  35 

Cocktails  d'Huitrea  35     ie  CUnu  35  de  Homard  50 

Potagea     Comomme  aux  Qucnellea  de  Broctet  60.  40         Agnean,  ^VlncLe8ter  60,  40 
Julienne  CLiffonnade  40.  25  TomaU.  Chantiliy  50,  30  Petite  Marmite  60 

Conaomme  en  tasse  30  Essence  de  V olaille  en  Taste  40 

Puree  de  Poia  Sec  aux  Croutons  40.  25  Faujse  T ortue  a  1  Anfjlaue  40,  25 

Creme  de  Coneomkres,  \Vindsor  60,  40  Poulet  au  Combo  Frais  60.  40 

Hon  d'Oeuorea  Amandes  Salees  30       Oeuis  de  Truite  a  I  Huile  60        de  Lyon  35 

■      Caviar  Frail  d'Astrakan  2.00,  1.00      Hors  dOeuvres.  Palace  Hotel  25    Olives  25 

Hareni^s  Marines.  Bismarck  50  Celeri  25  Maquereau  au  Vin  Blanc  60 

Mais  Maille  40      Comets  de  Saumon  Gourmet  50  TTion  Marine  en  verre  75 

*Poi3Soru     Truite  de  Lac.  sur  Plancte.  Palace  1.25  Sand  Dabs.  Grenobloise  75.  50 

Pompano.  Florida  1.00.  60       Ai^lefin  de  Finlande  75.  50     Carrelet.  Cbauckat  75 
Saumon.  Duglere  75,  50  Basse  Rayee.  Beaufort  60.  40 

Eperlans  au  Riesling  75.  50  Saumon  Froid.  Higb  Lire  60.  40 

Grenouilles.  Sautees.  Provensale   2.50  Filets   de   Sole.  Marguery  1.00.60 

Cnlrees  Aiguillettes  de  Filet  de  Boeuf  aux  Champignons  Frais  1.25.  75 

Canapes  de  Ris  de  V^eau.     Lorenzo  1.00.  60 
Cotelettes  dAgneau.  Victor  Hugo    1.00.  60 
Demi  Caneton  Poele  aux  Petits    Pois,  Bonne  F<mme  1.25 
Brocliettes  de  Foies  de  Poulet.  Nesselrode  1.00.  60 
Homard  Farcis,  Xavier  1.50.  75 
Beignets  de  Pommes  Glacee  au  Rhum  60 

Jiolb  Prels  Cote  de  Boeuf  65  Agneau  de  Printemps  75.  50  Dinde  1.00.  60 

Poulet  2.00.  1.00 

fiolia  a  iOrdre        Pigeonneau  Royal  1.00  Pigeonneau  75  Caneton  2.50 

Poussin  1.25  Poul't  de  Saison  roti  ou   grille  2.00.  1.00 

Frold     Roti  de  Boeuf  65.  40  Agneau  de  Printemps  75.  40  Jambon  60.  40 

Langue  de  Boeuf  Fumee  60.  40  Boeuf  Sale  40.  25  Viande  Assortie  75 

jamb  in  de  Virginie  1.25.  75        Jambon  de  Hambourg  Importe  a  la  Gelee  1.25.75 
Pate  de  Foie  Gras  1  00   Galantine  de  Cbapon  1.00.  60      Dinde  1.00.  60 

Legumti  Jets  de  Houblon  60  Mais  Nouveaux  50,  30       Articbauts   50.  25 

Asperges  75.  50  Haricots  Verts  Nouveanx  50.  3C    Pois  Nouveaux   60 

Cbampignons  Frais  1.00  Cbouxfleurs.  '.  oUandaise  40 

Haricots  de  Lima  Nouveaux  60.  30  Patates  au   Four  50 

Pommes   Nouvelles   25  Epinards  30;      a  I'Anglaise  40        Aubergines  50.  30 

Tomates  Farcies  60   Poivrons  Verts  Farcis  60   Macaroni  30   Gepes.  Bordelaise  75 

Pommes  de  Terre  Palace  Grill  40         Maitre  dHotel  30  Sarat  Bembardt  40 

Parisienne  30      Soufflees  40      Ducliesse  40      au  Four  20      Bouillies  15      Frites  20 
Puree  15      Saratoga  20      Hackees  a  la   Creme  30      Sautees  30      Lyonnaise  30 

Palates  au  Four  50   25  Frits  50        Soutkern  60  Soufflees  60 

Salades     Grake  75.  40  Poire  d' Avocat  75.  40  Riverside  50  Waldorf  50 

Palace  Grill  50  Homard  75  Jardiniere  50  Pointes  d" Asperges  75 

Volaille  1.00        Concomkre  50   25   Tomate  50.30  Celeri  50.  30  Laitue  25 

Homard  60        Romaine  25      Escarole  25      Ckicoree  25      Cresson  25      Panacke  60 

"Dessert     Pouding  de  Riz  et  Pommes.  Sauce  Vanille  25  Tarte  aux  Cerises  15 

Gateau  aux  Fraises.  Ckantilly  50  Pecke  Flambee  60  Baba  au  Rkum  20 

Tourte  a  TAllemande  aux  Myrtilles  20  Napolitaine  Ckarlotte  40 

Flan  a  la  Creme  d'Orange  15  Rii  Imperatrice  30  Gateau  Noix  de  Coco  25 

Ckarlotte  Russe  30  Tarte  aux  Ponunes  15         Flan  au  Potiron  15 

Patisserie  Parisienne  10  eack  Petits  Fours  25  Marrons  Glaces  30 

Sorbets  Romaine.  Kirsck.  Curasao.  Marasquin.  Lalla  Rookk.  Creme  de  Mentke  30 

Creme  Qlacee      Banane    Vanille.  Fraises.   Pistacke.  Cafe  ou   Ckocolat  25 
Fraisees  Ecrassees  35 

Glace  d'Eau  Orange  'iS  Citron  25 

Fantaisie     Bomke  Sultana  40        Coupe  Mexicaine  40         Surprise  aux  Fraises  2.   1.00 
Nutmeg  Alice  50  Fraises  Mes-Reves  60  Napolitaine  30 

Pecke  Melba  60  Pouding   Nesselrode  35  Cafe  Parfait  30 

Biscuit  Tortoni  30     Biscuit  Glace  25     Tutti  Frutti  30  Meringue  Glacee  30 

Fruits     Oranges  25     Bananes  25     Pamplemousse  30  Pommes  25  Poires  25    Fraises  40 
Mures  40  Framboises   50  Figues  40 

Fromage  Edelweiss  35     Camemkert  25     Sierra  25     Edam  25     Creme  dOregon  25 

Roquefort  25      Nenfckatel  25      Gruyere  25      Brie  25   Americain  25     Ananu  25 

Cqfe  et  The  Demi  Ta«e  10     Cafe  Turc  15     Special  1  tasse  30:     2  teases  50 

On  ne  scrt  de  demi-portions  qu   a  une  personne 
DI.VNER    C.\r:i).    THE    PALACE.    SAN    FRANCISCO.       PRINTED   ON   FOLDED   CARD:      IN    FRENCH    ON    ONE    PAGE, 
IN    ENGLISH   ON    THE   OTHER;    TYPE   FACE  OP   CARDS   5x10   INCHES. 


THE  PEACTICAL  HOTEL  STEWARD  47 

(Palace  ^iti  ^"^"^ 

*X,^.^       'Kis^^N  FRANCISCO.  Mon<l*y,  Augurt  15,  1910 

Oydm  CTc  Caliform*  35        Blue  Points  35  Clama  35 

Cocklaib     Little-neck  Clam  35     Oy.ter  35     Clam  35       Lotster  50 

Soups     Consomme  witL  Quenelles  Je  Brocket  60.40  Lamb,  WincLester  60,40 

Julienne  CLiHonnade  40.  25  Split  Peas  witk  Croutons  40,  25 

romato.  Cliantilly  50,  30  Mock  Turtle,  EnglisL  Style  40.  25 

Clucken  Essence  in  Cup  40  Petite  Marmite  60       Consomme  in  Cup  30 

Cream  of  Cucumbers,  Windsor  60,  40  Cbicken  witb  Fresb  Gumbo  60.  40 

Side  Disbes  Trout  Roe  in  OJ  60  Celery  25  Tbon  Marine  in  i^lass  75 

Fresb  Artrakan  Caviar  2.00.  1.00  Hors  d'Oeuvres.  Palace  Hotel  25 

Lyons  Sausage  35  Radisbes  15  Sardines  35  Kieler  Sprotten  50 

Comets  or  Salmon.  Gourmet  50  Olives  25  Salami  35 

Fuh     Planked  Taboe  Trout,  Palace  1.25  Sand  Dabs,  Grerobloire  75.  50 

Pompano.  Florida  1.00,  60  Striped  Bass.  Beaufort  75.  50 

Salmon.  Duglere  75,  50  Finnan  Haddie  75,  50  Flounder.  Cbaucbat  75 

Smelts  witb  Riesling  75.  50  Cracked  Crab.    Vincennette   80   50 

Frogs.  Saute,  Provencale  2.50  Fillets   of  Sole,  Marguery    1,00,  60 

Entrees  Aiguillettes  of  Fillet  of  Beef,  witb  Fresb  Musbrooms   1.25,  75 

S'weetbreads  on  Toast,  Lorenzo  1.00, 60 
L»mb  Cbops,  Victor  Hugo  1.00.  60 
Potted   Duckling  witb  Peas,  Bonne    Femme,  balf   1.25 
Brocbettes  of  Cbicken  Livers.  Nesselrode  1.00.  60 
Stuffed  Lobstsr.  Xavier  1.50,  75 
Giaced  Apple  Fritters  -witb  Rum  40 
Ready  Roasts  Ribs  of  Beef  65   Cbicken  2.00,1.00  Spring  Lamb  75.50  Turkey  1.00.  60 
Roasts  to  Order     Royal  Squab  1.00      Squab   75      Squab   Cbicken  1.25     Duckling  2.50 

Spring  Cbicken.  Roast  or  Broiled  2.00.  1.00 
Cold  Roast  Beef  65.  40  Spring  Lamb   75,  50  Smoked  Beef  Tongue  60,  40 

Ham  60,  40      Corned  Beef  40.  25        Assorted  Cold  Meats  75       Turkey  1.00.  60 
Pate  de  Foie  Gras  I  00  Galantine  of  Capon  1.00.  60 

Virginia  Ham  1  25.  75  Special  Imported  Hamburg  Ham  1.25,  75 

Vegetables  Asparagus  75.  50  New   Gom  50,  30         Fried  Egg  Plant  50,  30 

New  String  Beans  50.  30  New  Peas  60.  40 

Summer  Sguasb  bO,  40  New   Lima   Beans  60.   30  Hop  Sprouts  50 

Articbokes,  Hollandaise  50.  25   Spmacb,  Englisb  Style  40   Spinacb  witb  Cream  30 
Cauliflower.   Hollandaise  40  Frencb   String   Beans  50  Flageolets  50 

Carrots   witb  Cream  50  Baked    Macaroji  30  Cepes.  Bordelaise  75 

Potatoes  Baked  20     Boiled  15     Fried  20        Masbed  15       Saratoga  20       Saute  30 

Hasbed  and  Brow^ned  30      Hasbed  witb  Cream   30      Lyonnaise  30      Souffle  40 
Palace  GrJl  40      Lorette  40      Macaire  35      O'Brien  30 
Sweet  'Potatoes  Baked  50  25  Fried  50  Soutbcm  60  Soufflee  60 

Salads  Crab  75    40  Lobster  75  Tomato  50,  30  Cucumber  50,  25 

Palace   GrUl   50  Alligator  Pear  75.  40  Riverside  50 

Waldorf  50  Cbicken  1.00  Lettuce  25      Romain  25      Escarole  25 

Cbicory  25      Doucctte  25      Asparagus  Tips    75   Frivole  60   Cress  25 
Pastry     Rice  and  Apple  Pudding.  Vanilla  Sauce  25  Strawberry  Sbort  Cake  50 

Peacb  Fiambee  60  Neapolitan  Charlotte  40  German  Huckleberry  Tart  20 

Cberry    Pie  15  Baba  witb  Rum  20  Orange  Custard  Pie  15 

Rice  Imoerataice  30  Port  W^ine  Jelly  20  Coocanut  Cream  Cake  25 

Apple  Pie  15  Cbarlotte  Russe  30       Pumpkin  Pie  15  Giaced  Cbestnuts  30 

Frencb  Pastry  10  eacb  Assorted  Fancy  Cakes  25  Fiesta  Sugar  Wafers  15 

Sorbets     Roman,  Kirscb,  Curasao.   Mara«cbino.  Lalla   Rookb  or  Creme   de  Mentbe  30 
Ice  Cream      Banana.  Vanilla,  Strawberry,  Pistacbe.  Coffee  or  Cbocolate  25 

Crusbed   Strawberric!  35 
Water  Ice  Orange  or  Lemon  25 

Fancij  Ice  Cream     Bombe  Sultana  40      Mexican  Cup  40      Strawberry  Surprise  2,  1.00 

Strawberry  Mes-Reves  60  Peacb  Melba   60  Neapolitan  30 

Nutmeg  Alice  50  Biscuit  Tortoni  30  MeriEi<ue  Glacee  30 

Nesselrode  Pudding  35      Cafe  Parfait  30  Bi.cuit   Glace  25        Tutti  Frutti  30 

Fruits      Plums  25     Oranges  25       Bananas  25      Grape  Fruit  30      Apples  25      Pears    25 

Cantaloup  40  Sliced  Peacbes  and  Cream,  for  one  30   Seedless  Grapes  for  one  25 

Nutmeg  Melon  35  Strawberries  for  one  40 

Figs   for  one  40  Blackberries  for  one  40  AVatermelon  50 

Cbeese  Edelweisi  35    Brie  25    Camembert   25   Stilton  25   Sierra  25    Oregon  Cream  25 

Roquefort  25  Gruy^re  25   American  25  Neufcbatel  25  Pineapple  25  MaeLaren  35 

Coffee,  Tea  Special  Black  Coffee,  one  cup  30;  two  cups  50 

Demi  Tasse  10  Turkisb  Coffee  15  Fresb  Buttermilk  10 

Half  portions  served  to  one  person  only 
DINNER     CARD,    THE    P.^LACE,     SAX     KR  A  XCI^^CO.       I'KI  XTKD   OX    FOLDED    CARD:      IX    FREXCH    OX    OXE    PAGE, 
IX    ENGLISH    O.X    THE    OTIH^K;    TYPE    FACE    OF    CARDS    .'j.xlO    I.XCIIES. 


48  THE  PRACTICAL  HOTEL  STEWARD 

[f^CeJ+^l     R^oom  Service  LuHC^eOn 

San    Francisco,   Monday     August   15,   1910 
Oyslers,  elc     California  40      Blue   Points  40  Little  Neck  Clama  40 

Cocktail       Little-neck   Clam  40      Oyster  40      Clam   40      Lobster  60 
Soups  Consomme  with  Quenelles  de  Brocket  70  Lamb,  ^^incbester  70 

Juliennt  Cnirronnaac  45        Split  Pea  witb  Croutons  45         Tomato,  Cbantuly  60 

Mock  T.irtle.  English  Sf:le  45  Cbicken  Essence  in  Cup  45 

Petite   Marmite  70  Consomme  in  Cup  35 

Side  Dishes  Cornets  of  balmon.  Gourmet  60  Olives  30  Celery  30 

Fresh  Astrakan  Caviar  2,20,    1.10  Salami  40  Thon   Marine  in  glass  85 

Lyons  Sausage  40  Radishes  20  Sardines   40  Kieler  Sprotten  60 

Fish  Planked  Tahoe  Trout,  Palace    1.40  Sand  Dabs,  Crenebloise  85 

Pompano.  Florida  1,10  Salmon.    Duglere  85  Flounder,  Cbauckat  85 

Striped  Bass.  Beaufort  85  Finnan  Haddie  85  Smelts  with  Riesling  85 

Cracked  Crab,  Vincennette  90  Cold  Salmon,  High  Life  70 

Eggs  Poached  Eggs,  Index  85  Shirred  Eggs,  Bercy   70 

Entrees  Aiguillettes  of  Fillet  of  Beef,  with  Fresh  Mushrooms  1.40 

Sweetbreads  on  Toast,  Lorenzo  1.10 

Lamb  Chop?,  Victor  Hugo   1,10 

Ported  Dacklin^  with  Peis,  Bonne   Femme  1.40 
Ready  Dishes  Ham  Knuckles  with  Brussels  Sprouts  90 

Min:ed  Roast  Beef,  Creole  85 
Keadu  Knasis       Ribs  of  Beef  70      Spring  Lanib  85       Turkey   I.IO       Chicken  half  1.10 
Knasis   to   Order     Royal  Squab    1.10  Squab  85  Squab  Chicken  1,40 

Spring  Chicken,  Roast  or  Broiled  2.20,  half   1,10  Rack  of  Lamb  1,70 

Cold  Roast    Beef  75  Spring   Lamb  85  Smoked  Beef  Tongua  70 

Ham  70  Corned  Bee.'  50  Assorted    Cold  Meats  85  Turkey  1.10 

Pate  de  Foie  Gras   1.10  Galantine  of  Capon    1,10 

Viigmia  Hani  1.40  Special  Imported    Hamburg  Ham  1.40 

^)egetahlcs        New  Corn  60        Asparagus  85,  60  New  Peas  70 

Summer   Squash  70  New  String  Beans  60 

Lima  Beans  60  Spinach,  English  Style  45;  with  Cream  35  Carrots  and  Cream  60 
Fried  Egg  Plant  60,.'^5  Artichokes,  Hollandaise  60,30  Cauliflower,  Hollandaise  45 
French  Strinji  R^ana  60     Cepes,  Bordelaise  85    Flageolets  60     Baked  Macaroni  35 

T^olnlnes  Baked  25      Boiled  20      Fried   25      Mashed  20      Saratoga  25  Saute  35 

Hashed  and  Browned  35  Hashed  with    Cream  35      Lyonnaise  35      Souffle  45 

Palace  Grill    45  Lurette  45  Macaire  40  OBrien  35 

5u;ee/  Polalaes  Baked  60  Fried  60  Southern  70  Soufflee  70 

Solnds  Palace  Grill  60  Riverside  60  Waldorf  60  Crab  85 

Tomato  70  Alligator  Pear  85  Lobster  85  Cucumber  60 

Chicken   1   10  Lettuce  30  Roiuain  30  Escarole  30  Chicory  30 

C fiery  60     Doucette  30  Asparagus  Tips    85  Frivole  70      Cress  30 

Pastry      Strawberry  Short  Cake  60  Neapolitan  Charlotte  45  Cherry  Pie  20 

German  Huckleberry   Tart  25        Baba  with   Rum  25  Rice  Imperatrice  35 

Apple  Pie  20  Pumpkin  Pie  20        Charlotte  Russe  35       Glaced   Chestnuts  35 

French  Pastry,  each  15  Assorted  Cakes  30  Fiesta   Sugar  ^Vafers  20 

Sorbets      Roman,  Kirsch.  Curasao.  Maraschino.  Lalla   Rookh  or  Creme   de  Menthe  35 
^  Ice  Cream         Banana,  Vanilla.  Strawberry.  Pistache.  Coffee  or  Chocolate  30 

Crushed  Strawberries  40 

Water  Ice  Orange  or  Lemon  30 

Fancy  Ice  Cream       Bomb  Sultana  45      Mexican   Cup  45     Nutmeg   Alice  60 

Strawberry  Mes  Reves  70  Peach  Mclba70  Biscuit  Tortoni  35   Meringue  Glacee  35 
Nesselrodt  Pudding  40      Cafe   Parfait  35        Biscuit  Glace  30  Tutti  Frutti  35 

Frui/s      Strawberries  45   Oranges  30   Bananas  30   Grape  Fruit  35   Apples  30   Pears  30 
Nutmeg.  Melon    35        Raspberries  60  Figs  4.5  Seedless  Grapes  tor  one  30 

^Vatermelon  .55  Peaches  and  Cream  for  one  35        Plums  30 

Cheese  Edelweiss  40     Brie  30  Camembert  30       Sierra  30      Oregon  Cream  30 

American  30      Neufchatel  30     Pineapple  30      Roquefort  30      Gruyire  30 

Coffee,  TTea  Special  Black  Coffee,  one  cup  35;   t-wo  cups  60  Demi  Taiic  15 

Turkish  Coffee  20  Fresh  Buttermilk  15 

No  single  order  less  than  25  cents 
ROOM    SERVICE   LUXCHEOX    CARD.    THE   PALACE,    SAX    FRAXCISCO  ;    TYPE   ."i.xlO    IXCHES. 


THE  PRACTICAL  HOTEL  STEWARD  49 

Shell  Oysters  received  daily  from  Jacob  Okers  Co.,  Sayville.  Long  Island 
Bluepoints,  25         Oyster  Cocktail.  25         Cape  Cods,  30         Little  Necks.  25        Cocktail,  25 

Steamed  in  Shell.  Maitre  d'  Hotel  .    .    .    .40         Fancy  Pan  Roast.  Claypool !  50 

Roast  in  Shell,  Chih  Sauce         50         Broiled,  Celery  Sauce         50         Fried  in  Crumbs  !    !  40 

Oysters,  Casino,  (baked  with  sweet  peppers,  chili  sauce  and  piece  of  bacon)       60 

Oysters  en  Brochette,   (with  bacon  and  mushrooms)   .    .  ....  .......  50 

Oysters  a  la  Diable,  (broiled  on  toast  with  butter,  lemon  juice  and  pepper)    .    .        .        ."      50 

Creole  Style,   (rolled  in  flour,  fried  in  butter,  creole  sauce)    .    .  ....  ....  50 

Baked  Oysters  au  Gratin.   (cream  sauce  and  Parmesan  Cheese) 50 

Baked  Oysters,  Italian  Style,   (with  spaghetti,  yolk  of  egg.  bread  crumbs,  tomato  sauce)    .  50 

Oysters,  Louisiana  Style,   (scalloped,  with  okra,  tomatoes  and  grated  cheese)       40 

Curry  of  Oysters.  East  Indian  Style,   (chafing  dish)                                 .    .            ...  L25 

Oysters  a  la  Poulette.  (stewed  in  cream  and  white  wine,  chafing  dish) L25 

drab  Jf[af^c9 

Crabs  and  Crabmeat  received  daily  from  S.  S.  Coston.  Crisfield,  Maryland 
Crab  Cocktail  40        Crab  Flakes,  Maryland  ....  1.50 

Deviled  in  Shell,  each  ...      35         Crab  Meat  Pattie.  each 40 

Baked  in   Shell.    Mornay,  each  35         Crab  Flakes,  Newburg  .    .  ....  1.50 

Crab  Flakes  Saute.  Meuniere.   (fried  in  nut  brown  butter,  parsley  and  lemon  juice)     .     .    .  50 
Crab  Flakes.  Creole,  (with  okra.  tomatoes,  s^veet  peppers,  diced  ham,  white  wine)  chfg  d.  1.50 

Xpb9tcr9 

Lobsters  received  daily  from  Thorndike  &  Hix.  Rockjand,  Maine 
Broiled  Live  Lobster  1  00         Lobster  Cutlets,  Claypool  Style  ...  60 

Steamed  Lobster  with  Drawn  Butter  LOO         Baked  Lobster  in  Shell  .    .  60-1.00 

Lobster  Cocktail  50         Lobster  Newburg      L50 

Broiled  Deviled  Lobster       1.00         Lobster  Bordelaise L50 

Stuffed  Lobster  .  602i-.pp,',        Curried  Lobster  a  1'  Indienne  L50 

Baked  Lobster,  Casino,   (baked  in  shell,  sauce  of  chopped  bacon,  green  peppers  and  chili 

sauce)  75-1.25 

Lobster  American,   (saute  in  shell  with  burned  brandy  and  fancy  cut  vegetables)   ....  1  50 
Claypool   Special  Combination  Chafing   Dish,   (scallops,  oysters,   lobster,  crab  meat  and 

shrimps,  Newburg  sauce)  ....      2  00 

Scallops 

Scallops  received  daily  from  Penobscot  Fish  Co..  Rockland.  Maine 

Fried  Scallops,  Remoulade  Sauce   .    .    40-75         Scallops  Newburg  1.25 

Scallops  Saute,  Brown  Butter  40-75         Scallops  en  Brochette 50 

Scallops  Creole,  (with  green  peppers,  mush-rooms,  tomatoes  and  onions,  chafing  dish)  .  1,25 

Scallops  Saute,  Vin  Blanc,   (with  white  wine  and  mushrooms,  chafing  dish)       1.25 

Fried  Scallops,  Maryland,  (with  sweet  corn  and  rasher  of  bacon)  50 

Scallops  en  Coquille,  Mornay,  (in  shell,  with  cheese  and  cream  sauce)       50 

Shrimps 

Shrimps  Saute,  Creole,  (with  mushrooms,  green  pepjjers,  olives,  onions  and  tomatoes  and 

timbal  of  rice) 1.25 

Shrimps  Saute,  Mexicaine.  (with  olives,  chili  peppers,  tabasco  and  rice)  .    .        ......  1.25 

Shrimps  a  la  Roulette,  (stewed  in  cream  and  white  wine)  .  .    .  1.25 

Shrimps  Saute  a  1'  Americaine.   (saute  with  burned  brandy,  vegetables,  etc.)  .   ..      1.50 

Shrimp  Pattie,  Claypool,  each  ...  40 

jfroG  %cQe 

Fried  Baby  Frogs,  Tartar  Sauce  50-90         Frog  Meat  Saute, Poulette,  (chafing  dish)  1.50 

Fried  Jumbo  Frogs.Remoulade  Sauce, 60- 1.00         Frog  Meat,  Newburg,  (chafing  dish)  .    .  1.50 

Frog  Meat,  Club  Style,  (in  chafing  dish  with  mushrooms)  .... 1.50 

Frog  Meat,  Louisianaise,  {with  okra,  tomatoes  and  mushrooms),  chafing  dish  .....  1.50 

Cerrapin 

Terrapin  Maryland,  (in  chafing  dish)        1.75        Terrapin  a  la  Creme.  (chafing  dish)  1j75 

Terrapin  Saute  au  Champagne,  chfg  d.  1.75        Terrapin  Pattie,  each 5C" 

SHELLFISH     MFNT,     THK     CLAYPOOL.     TXDJANAPOLIS.    DESIGXKD     TO     BOOST     SALES     OF     MOLLUSCS     AND 
CRUSTACEAN'S:       THE     CARD    WITH     BORDER     ILLUSTRATION'S     DONE     IN    COLORS  FROM   LIFE. 


50 


THK  I'HACTICAL  HOTEL  STKWARD 


General  JSill  of  jfare 


CLAMS— Stuffad,   Nantal**  60 


Mitiourl  Ham   60  Waatphalla  Ham   76 


LIMIa  Naoka   (half  doz.)   26         Little   Necks  Cocktail  30 
1ReUSbe8-Per  Person 
Malossol  Caviar  76  Antlpaato  Lucullus  60         CarclofinI  In  ell  30 


Celery 30 

Olives 20 

Radishes 20 

Caviar 60 

Anchovies 40 

Pin  Money  Pickles 25 


Melon  Mangoes 25 

Dill  Pickles 15 

Bengal  Chutney 20 

English  Wjinuts 25 

Canape  pate  de  foie  gras 60 

Canai'e  Russe 30 


Canape  Lorenzo 40 

Broiled  Sardines  on  Toast 50 

Bismark  Herring 40 

Maatjes  Herring 30 

India  Chutney 20 


Sardellen 40 

Cervalat  Sausage 35 

Salted  Almonds 30 

Chow-Chow 25 

Artichokes  in  oil 30 

Salami  Sausage 35 


Mock  Turtle  au  Madere 20 

Consomme  Natural 20 

Royal 25 

Colbert 30 

Vermicelli 20 

'  ■         Julienne 20 


Spanish  Mackerel ,  broiled SO 

Fried  Halibut  Steak 50 

Bluetish,  broiled SO 

Whitetish,  broiled 60 

Whitetish,  planked 75 


Lobster,  broiled,  Chili  sauce   half    75 

deviled,  a  la  Jefterson "       75 

cold ••      75 

"        a  la  Newburg 125 


Small  Steak (or  one      90 

with  onions "         1  10 

"       "        "     mushrooms "        1  10 

Creole "         1  10 

Burdelnise "  1   10 

Sirloin  "       for  two  2  00 

"       "       with  onions "         2  50 

"      with  mushrooms "        2  50 

"      Creole "        2  50 

Bordelaise "        2  50 

"      "      casserole "        2  50 

"      Stanley "        2  50 

Small  Tenderloin  Steak (or  one     90 

"  "     with  onions. ..     "         1  10 

■'    truffles...     •'        1  25 

"  "       "  mushrooms     "        1  10 

"  "  "     Bearnaise "        1  10 


Soups— Per  Person 

Chicken  Broth  in  cup 20 

'•      with  Rice 25 

Strained  Gumbo  en  tasse  (hot  or  cold) 2S 

Green  Sea  Turtle  a  I'Anglaise 40 

Clear  Green  Turtle,  Victoria 40 

Puree  of  Tomatoes 20 

Jlab-Per  Person 

Salmon  Steak,  broiled 60 

Salmon,  Hollandaise 60 

Salt  Mackerel,  broiled  or  boiled 50 

Black  Bass,  broiled 60 

Filet  of  Black  Bass,  Meuniere 75 

Pompano,  broiled 60 

Sbell  JftBb-Per  Person 

Lobster  a  I'Americaine 1  SO 

Bordelaise 1  25 

Fresh  deviled  Crab  meat  (2)  in  shell 

Fresh  Crab  Flakes,  Maryland,  in  chating  dish 

Steatss 

Small  Tenderloin,  Bordelaise for  one  1  10 

Tenderloin for  two  1  50 

casserole "       2  00 

Bordelaise "'      2  00 

"        mushrooms "      2  00 

Extra  Sirloin 3  00 

"         "     Bordelaise 3  75 

•'     with  Marrow 3  75 

"        "     Bearnaise 3  75 

"         "     with  mushrooms 3  75 

vJlub       "     Service  for  four 4  00 

"        "     Creole 4  75 

"     Bordelaise 4  75 

"     Bearnaise 4  75 

"     Forestiere 4  75 

"        "     Service  for  six 5  00 

"     Creole 6  00 

"        "     Bearnaise 6  (X) 

GbOpS  an&  CUtletS-Per  Person 


Onion  Soup  au  gratin  (20  min.) 40 

Clam  Broth  (hot  or  cold) 35 

Potage  Mongol 20 

Chicken  Okra,  Creole 20 

Bouillon  In  cup 20 

Tomato  Bouillon,  per  cup 20 


Frog  Legs ,  fried ,  tartare 

Frog  Legs,  poulette,  chating  dish 

Crapple .  Meuniere 50 

Brook  Trout  au  bleu.  Hollandaise 

Brook  Trout,  Meuniere 


Crab  Flakes  and  fresh  Mushrooms  in  chahng 

dish 1  00 

Crab  Meat  au  gratin 60 


Club  Sirloin  with  mushrooms 6  CO 

Bordelaise 6  00 

"       "        Cepes 6  00 

Vale  Steak  (service  for  six) 5  00 

"        "      Bearnaise 6  00 

"       "      Bordelaise 6  00 

Porterhouse 2  00 

Extra  Porterhouse 3  50 

Tenderloin .  Chateaubriant 3  00 

Filet  Mignon,  saute 75 

"        "  "    Bearnaise 90 

"        "         "    Bordelaise 90 

"        "  ■  ■    Forestiere 90 

•'    Stanley 90 

Salisbury 1  00 

' "        with  onions 1  00 

Beefsteak,  tartare 1  25 

Hamburger  Steak,  plain I  00 


Mixed  Grill 75 

English  Mutton  Chop  (1) 75 

Mutton  Chops  (2) 60 

Lamb  Chops  (2) 60 


Lamb  Chops  saute  aux  petitspois.75 

Veal  Cutlet  (1) 50 

Veal  Chop,  plain  or  breaded 60 

Veal  Chop,  tomato  sauce 75 


Calf  Sweetbreads,  broiled 75 

Paprika  Schnitzel 60 

Wiener  Schnitzel 60 

Holstcm  Schnitzel 65 


Pork  Chops,  plain  or  breaded  (2) .  .60 

"         •'        Charcutiere  (2) 75 

"    Tenderloin,  broiled  or  fried  (1)  60 
"  "         piquante  (1) 75 


Fried  Chicken,  savory  (20  m)  half 90 

Fried  Spring  Chicken,  Maryland  (20  m)  half. . .  'JO 

Fried  Chicken,  country  style  (half) 90 

Spring  Chicken  saute,  Creole 90 

"       Marengo 90 

Minced       "       in  cream 60 

"       with  poach  egg 75 

Chicken  Croquettes  a  la  creme  (2) 50 

"  "         with  green  peas  (2) 60 


Broiled  Ham 40 

Breakfast  Bacon 40 

Fried  Ham  and  2  Eggs,  country  style SO 

Fried  Bacon         "  "  "     50 

Honeycomb  Tripe 40 


Entrees  -Per  Person 

Emincee  o(  Chicken,  Portugaise 60 

Spring  Chicken  curried,  au  riz  (20  min)  hal(. .  1  00 

Chicken  a  la  King ., 1  00 

"      Liver  en  brochette 60 

Turkey  Hash  a  la  creme 60 

Fresh  Mushrooms  saute  au  Madere 75 

"  "         sous  cloche 75 

Broiled  Fresh  Mushrooms 75 

Sweetbread  larded SO 

/DISCCUaneOUS— Per  Person 

Fresh  Tripe  saute,  Creole SO 

Lamb  Kidneys  (3) SO 

Broiled  Veal  Kidney  (1) SO 

■■     Call  Liver  and  bacon SO 

Baked  Pork  and  Beans 40 


Cal(  Sweetbreads  a  I '  Eugenic 1  00 

"             "            Maryland,  in  chahng  dish.. 1  00 
"             "             saute  with  asparagus  tips  .     90 
"            "            larded,    with   fresh   mush- 
rooms  1  00 

Corned  Beef  Hash,  browned 40 

"       "      poached  egg 50 

Veal  Kidney  saute  aux  hnes  herbes  (1) 50 

with  mushrooms 60 


Fresh  Pigfeet 40 

Calfhead  Vinaigrette 50 

Scotch  Woodcock 60 

Welsh  Rarebit 45 

Golden  Buck 50 


Articles  not  priced  will  not  be  served 

FROM    i:CTEL   JEFFERSON,   ST.    I.OUIS.       (FOLIO   CARD   MEASURES    lSxl3    INCHES.) 


STAie  (»CR.".^.M  SCHOOL 
MANUAL  ARTS  AND  H>MF  tCT-s 
THE  PRACTICAL  HOTEL  STEWARD         SANTA  BARBARA,  GALtfOH^gl 


Boiled  (2) 25 

Fried  (2) 30 

Fried  au  beurre  noir  (2) 35 

Fried  with  marrow 50 

Poached  (2) 30 

"      on  anchovy  Toast  (2) SO 

Shirred,  plain  (2) 30 

Special  Barcefone 50 


Broiled  Chicken  (half) 75 

Chicken  en  casserole 2  00 


String  Beans 25 

Stewed  Tomatoes 25 

Sugar  Corn 25 

French  Peas 40 

French  String  Beans 35 

German  Asparagus 1  (10 

Flageolets 35 

Brussels  Sprouts 30 

Broiled  Spanish  Onions 30 

Domestic  Asparagus 75 


Baked  Potatoes 15 

French  Fried 20 

Lyonnaise 25 

Hashed  in  cream 25 

Gaufrette 40 


Spring  Lamb 60 

Roast  Beef 60 

Lamb  Tongue 50 

Tongue 50 


Chicken ,  sliced 25 

Club 35 

Toasted  Sardines 30 

Eggs 30 


Tomato 40 

Watercress 

Tomato,  frozen  ( 1 ) 35 

Chicken 60 

Combination 45 

Macedoine 50 

Domestic  Asparagus,  vinaigrette 75 

Waldorf 50 


Meringue  Chantilly 20 

Lady  Fingers 25 

Macaroons 25 

Assorted  Cakes 25 

Pie.  per  cut 15 


aoS^T^ 


£006  ant)  Omelettes. -Per  person 

Belle  Helene 50 

Omer  Pacha 50 

Perigourdine 50 

Scrambled,  plain 35 

' '         with  ham  or  bacon 50 

chipped  beef 50 

with  tomatoes 50 

with  asparagus  tips 50 


Omelette,  plain 35 

with  Tomatoes 50 

"  "     Bacon jo 

"     Ham so 

"    Cheese 50 

"     Chicken  Livers SO 

"  "     Onions so 

Spanish  Omelette 50 


(3ame  anb  pouirrr 

Philadelphia  Squab 75 

S.iuab  Chicken 1  25 

IDCfletablCS-Per  Pers)n 

Boiled  Onions  a  la  creme. . , 

Green  Peas 25 

Lima  Beans 25 

Succotash 25 

Corn  Fritters 40 

Corn  au  gratin 30 

Asparagus  Tips 60 

Stuffed  Tomato 40 

Stuffed  Gieen  Peppers 40 

French  A^ushrooms  au  Madere 5u 

Potatoes 

Saute 20 

Parisienne 25 

Au  Gratin 25 

Pomme  Rissolee '. 25 

Hashed  Brown 20 

COl&— Per  Person 

Tlion  Marine 40 

Turkey,  sliced 60 

Corned  Beef 40 

Sardines,  per  box 40 

San&wfcbes 

Turkey 25 

Ham 20 

Toasted  Caviar 30 

Sardellen 30 

Sala&8  — Per  Person 

German  Asparagus,  vinaigrette 1  00 

Lettuce 40 

Tomato  en  surprise  ( 1 ) 40 

Celery 30 

Russe 60 

Lobster 60 

Shrimp 

pasitg  an&  Sweet  Entremets 

Jelly  du  jour 20 

Charlotte  Russe 20 

Cold  Rice  Pudding 15 

German  Pancake 50 

Omelette  with  Jelly 50 


Roast  Chicken,  whole  to  order 1  JO 


Cauliflower. 41) 

liroiled  Tomatoes 40 

Cepes,  Bordetaise 50 

Fried  Eggplant 30 

Boiled  Rice  3  la  creme 25 

Spinach  with  egg js 

Spaghetti  au  gratin 40 

llallenne 50 

"        Milanaisc SO 

Macaroni  au  gratin 40 


Saratoga  Chips ..,.20 

Potatoes  maitre  d'hotel 25 

Potatoes  O  Brien 30 

Julienne 25 

Sweetpotatoes  grilled 30 


Roast  Chicken,  half 75 

Ham so 

Pate  de  Foie  Gras i  00 

Kalter-Aufschnitt 75 


Roast  Beef 30 

Tongue _ 20 

Swiss  Cheese 20 

Pate  de  Foie  Gras 60 


Cucumber 35 

Tomato,  princesse  (1) 40 

Fresh  Artichoke 

Jefferson  Nut  Salad 40 

GrapS  Fruit 

Asparagus  Tips  vinaigrette 60 

Lettuce  and  Tomato 4S 

Romame , .  .40' 


Omelette  au  Kirsch 60 

Celestine 75 

Robespierre 60 

Soufflce 1  00 

Isabelle 75 


Ice  Cream.  Sherbets,  ITanc?  Bee  Cream  anB  pimcbes-Per  person 


Vanilla  (French) 25 

Chocolate 25 

Strawberry 25 

Pistachio 25 

Coffee 25 


Preserved^Strawberries 25 

"        Peaches 20 

Mirabelles 25 

"        Melange 25 


Tutti  Frutti 30 

Lemon  Sherbet 20 

Raspberry  She.bet 20 

Meringue  Glac6e 35 

Nesselrode  Pudding 35 


Peach  Melba 50 

Baked  Alaska 1  00 

Parfait  (all  kinds) 30 

Coupe  Jefferson 50 

Cuow  St.  Jacques 50 


IfrUltS-Per  Person 


Preserved  Raspberries 20 

Cherries 20 

Pears 20 

Apricots 20 


Jelly— Orange  Marmelade 20 

"     — Bar-le-Duc ..50 

■     — Guava 25 

Brandied  Poaches 35 


Biscuit  Tortoni .30 

Punch  Benedictine .30 

"     Apricotine 30 

"     aii  Kirsch 30 

"     Romaine.. 30 


Brandied  Pears 20 

Imp.  German  Strawberries 45 

Cherries 40 


CbeeSC- Per  person 

Provolo 30     .Brie 20      Edam 20  Toasted  Roquefort 30 

Philadelphia  Cream 20      Gorgonzola 20      Gruyere 20  Neufchatel 20 

Roquefort 20      Cottage 20      Camembert 20  Young  America 20 


Pol  CiKee  (2)  25;  (3)  35,        Coffee  Cup  Pot  15        Cocol  25       Chocolate  26       Tea  per  Pol  25        Hoi  Mim  per  Pot  15       FerMn-Lac  10       Cream  per  (lass  ii 
Special  Coffe*.  par  pot  (I  cup)   Z.?— addlliorinl  cup  25  Ku»»lun   Caravan  Tea.  per  pot     ^O 

A  charge  of  10  cenis  lor  rolls  or  btcaO  »here  no  meal  or  eggs  are  serieO. 
In  adcilional  charge  of  10  cenis  lor  all  principal  ni&hes.    Fiie  cents  lor  all  minor  Olslics  wlieo  serieO  In  room:.  Au(<.  10 


CONTINUATION    OF    GENERAL    BILL   0¥    FARE.    HOTEL    .JEFFER5;0N,    ST.    LOUIS. 


52 


THE  PRACTICAL  IIOTKL  STEWARD 


RreakfasT  *"' '" 


FRUIT— (per  person) 

Waiermelon,  slice.  .25  New  Peart  25  New  Plums.  .25        New  Peaches  with  Cream.  .30       Sliced  Pineapple.  .25 

New  Canlaloupe,  half.  .25-40  New  Baked  Apple  with  cream  25  Grape  Fruit  (half) .  .20 

Orange  (1) 10   Orange  Juice 25  Grape  Fruit  Juice SO 

Orange  Grape-Fruit  Style 20   Sliced  Oranges  (1) 20  Sliced  Bananas  and  Cream 25 

Preserved 

Wild  Plum  Jelly 25    Melange 25  Strawberries ...  20    Raspberries ...  20 

Orange  Marmalade 20   Cherries 20  Preserved  Figs J5 

Brandy  Peaches 35    Pears 20  

Peaches. ..20  Stewed  Prunes..  .25  Apple  Butter. .  .25 

Jam8--Gooseberry..20        Greengage. .20        Raspberry.  .20 

DAIRY  DISBES— (per  person) 

Cornbread 10    Corn  Muffins 10  Shredded  Wheat  Biscuit 2i- 

Assortsd  Rolls 10  Mapl-Flake 25 

Fried  Hominy 25  Puffed  Rice ,25 

Comb  Honey 25  Toasted  Com  Flakes 25 

Grape  Nuts 25  Pettijohn  Breakfast  Food 25 

Post  Toasties 25  New  Puffed  Wheat 25 

Ralston  Wheat  Food 25 


Oatmeal 25    Gluten  Bread 10 

Fried  Mush  25    Indian  Mush 25 

Griddle  Cakes 20 

JefiEerson  Waffles 25 

Cracked  Wheat 25 

Rice  Biscuit  with  Cream 25 


Toast— Dry....  10 


Buttered ....  15  Milk....  20  Dipped....  20 

EGGS— (per  person) 
Missouri  or  Virginia  Ham  and  Eggs  75 


CrMMD. 


.30 


Boiled  (2) 25   Shirred  (2) 30   Poached  (2) 30 

Fried  (2) 30   au  Beurre  Noir  (2) 35    Ham  or  Bacon  with  Eggs  (2) 50 

Scrambled 

Plain  35    Duvi vier 50    with  Ham  or  Bacon 50 

Scrambled  with  Smoked  Beef SO   with  Kippered  Herring 60   with  Calf  Brains SO 

Fancy  E^^s  (2) 

Coquelicot 50  Perigourdine 50 

Omelette 

Asparagus  Tips 50  Spanish 50 

Chicken  Livers 50  Chives 50 

Fresh  Mushrooms 60  Cheese 50 

FISH— (per  person) 

Black  Bass 60  Whitefish 50  Crappit 50  Pompano 60 

Kippered  Herring.... 40  Bluefish 50  Halibut  Steak SO  Smelts 50 

Finnan  Haddie  SO  Yarmouth   Bloaters... SO  Kieler  Sprotten 40  Mackerel  Roe 40 

Salted  Codfish  in  Cream  or  Cakes.. 50  Boiled  or  Broiled  Salt  Mackerel  (half).. 50 

MISCELLANEOUS  (per  person) 


Mornay 50 

Plain 35 

Kidney SO 

Jelly, 50 


Bohemienne SO 

Tomatoes SO 

Mushrooms 50 

Bread 50 


Pork  Tenderloin 50 

English  Mutton  Chop  (1) 75 

Mutton  Chops  (2) 60 

Lamb  Chops  (2) 60 

Liver  and  Bacon SO 

Veal  Chop  (1) 50 

Pork  Chops  (2) SO 

Broiled  or  Fried  Ham 40 

Bacon 40 


Veal  Cutlet    Breaded,     Tomato 

Sauce  (1) 50 

Fried  Calf  Brains  Beurre  Noir.. SO 

Rump  Steak 60 

Small  Steak 90 

Sirloin  Steak 2.00 

Hamburger  Steak 75 

Small  Tenderloin  Steak 90 

POTATOES 

Baked 15  Saute 20  Julienne 

French  Fried 20  Lyonnaise   25         Saratoga  Chips. 

Fried  Sweetpotatoes 30  Gernian  Fried 25 

BEVERAGES— 


Honeycomb  Tripe 40 

Virginia  Ham 50 

Smoked  Beef  in  Cream SO 

Corned  Beef  Hash 40 

"     Poached  Egg  50 

Lamb  Hash  Green  Peppers 60 

Chicken  Hash  Green  Peppers.. 60 
Fresh  Pig  Feet 40 


20  au  gratin 25 

...20  Hashed  Brown 20 

Hashed  in  Cream 25 


Pot  Coffee  (1  cup) li 

■•         "      (2   "   ) 25 

"         "      (3   "   ) 35 

Tea  per  Pot 25 


Postum  Cereal 35 

Small  Pot  Chocolate  or  Cocoa 25 

Russian  Caravan  Tea,  per  pot  ...40 

Walker  Gordon  Buttermilk 10 

Fer-Mii-L^ac  Milk  ID 

7x11   INCHES 


Pint  Bottle  of  Milk 10 

Hot  Milk  Per  Pot 15 

Horlick's  Malted  Milk 15 

Certified  Milk  (I  bottle) 15 


FROM   THE   JEFFERSON,    ST.   LOUIS: 


THE  PRACTICAL  HOTEL  STEWAKD  53 


DinMcr  Sh  Louis,  Mo.  April  25,  1912 

Oysters  and  Clams 

Oyster  Stew  35,  wUli  Crea»Yi  HO,  Fried   (6)   UO  Blue  Points  25,    Cocktail  30 

Cajpc  Cods   35  RocUawoys  35 

Little  Necks,  kaH  doz.  25  Cocktail   30  Stuffed  Nantalse   50 

Relishes 

Westjpkalia  Hawi  75     Malossol  Caviar  75     Dellcatcssc  Herring  30     Antlpasto  Lucullus  50 


Soups 


Fish 


ConsomvYic  Xavler   20  Potage  Parmentlcr  20 

Cklckcn  Okra  20      Green  Turtle  HO      Split  Peas  20      Essence  of  Cklckcn  25      Tomato  20 


Fried  Smelts  a  rkotelicrc    60  Broiled  Skad  wltk  Roc  maltrc  d'kotel   60 

TO    ORDER— Fried  Scallops  Tartare  60                                   Fresk  Crab  Meat  Newburg   75 

Softskell  Crabs   (2)   60  Fried  Frog  Legs  Ravlgotc  1.00 
Plats  du  Jour — Ready  Dishes 

Coeur  dc  filet  dc  Bocuf,  Trianon    75  Sweetbread  braiscr  Lucullus   80 

Rooster  Fries  saute  fines  kerbcs  (10  m)   80  Ckicken  saute  Forestlere    80 

Engllsk  Mutton  Ckop,  Jockey  Club   (15  m)    75  Rlzotto  Plemontals   HO 

Roasts      Prime  Ribs  of  Beef  au  jus   60,    Extra  cut    1.00        Stuffed  Capon,  ckcstnut  dressing  65 
TO    ORDER— Fried  Ckicken  Soutkern  style   (kalf)    75  Cornbrcad  in  10  mm.    10 

Broiled-— Ckicken   (kalf)   75  Guinea  Hen  (kalf)    75  Homer  Squab    75 

Fresk  Muskrooms   75  Squab  Ckicken    1.25 

Vegetables 

Cauliflower   30  Broiled  Spanlsk  Onions  30  Splnack   25 

California  Asparagus  75      Wild  Rice   25      Green  Peas   25      Louisiana  Sweetpotatoes  30 

New  Peas   HO  New  String  Beans   30  New  Buttered  Beets   25 

California  Artlckoke   HO  New  Asparagus,.  Hollandalsc  sauce   50 

POTATOES— Au  Gratln  20  New   20  In  Cream  2&  Masked  15  Baked    15 

Boiled  15  Hasked  In  Cream   20  Baked  Swcetpoiatoes  25  Candied  Yams   30 

Salads 

Watercress   30       Romalne   35       Frozen  Tomato  35       Dandelion   30       Field  Lettuce  30 

Cucumbers  35      Combination  HO      Tomato   HO      Lettuce  and  Grapefruit  50      Lettuce  35 
Oesserts 

PIES— Apple  15  Lemon  Custard    15  Boston  Cream    15  Hot  Mince    15 

Butterbread  Pudding,  brandy  sauce    15  Oldfasklon  Strawberry    Skortcake    30 

German  Huckleberry  Cake,  wkippcd  cream    15 

Peack  Tart    15  Ckampagnc  Jelly  20  Ckocolate  Eclairs    15 

Cold   Rice  Pudding    15  Cold  Cup  Custard    15  Ckarlottc  Russc    15 

Ice  Creams 

Mixed  30  Vanilla  25         Ckocolate  25         Coffee  25         Plstacklo  25  Strawberry  25 

Ncsselrode  Pudding  35  Coupe  St.   Jacques  50  Parfalt  aux  Marrons   30 

Cafe  Parfalt  30  Meringue  Glacce  35  Peack  Mclba  50  Punck  Benedictine   30 

Frozen  Tom-and-Jerry  30  Skerbets— Lemon  20        Raspberry   20 

Fruit  Fresk  Pineapple  25  New    Strawberries  wltk  cream  HO  Apples  15 

Cheese 

Ncufckatcl  20        Port  du  Salut  20        Roquefort  20        Brlc  20      Provolo  30        Cream    20 

Engllsk  Stilton    30  Gorgonzola    20  Imp.   Cklffemann  Camembert   20 

Sassafras,  glass    10  Russian  Caravan  Tea,  per  pot  HO 

Coffee  or  Tea  per  pot  25  Special  Coffee  per  pot,   1  cup  25;    additional  cup  25 

DcmlTassel5  Sweet  Milk  10  Fer-Mll-Lac  10  Buttermilk  10 

UINXEK    CARD.   TIIK   .JEFFERSON.   ST.    LOUIS. 


54 


THE  PRACTICAL   HOTKL  STEWARD 


SAIURUAY,  AUGUST  26.   1905 


Cocktail  30 


tjlams  anO  iSpaters 

Shinnecock  Bay  Clams  25  Oak  Islands  25 

Soups 

Consomme  Vermicelli  30     20  Soupe  Flamande  30     20 

Hot  or  cold  Chicken  Consomme  or  Gumbo,  cup  25     Hot  or  cold  Clam  Broth,  cup  25 

dolO 

Breast  of  Veal,  Jardiniere  40 
Tripe  Salad,  Creole  40  Crabmeat,  ravigote  40 


ffldb 


READY     DISHES 

Broiled  Fresh  Mackerel,  mustard  sauce.  Julienne  potatoes  40 


3olnt0.  etc. 

Roast  Rib  of  T'rime  Beef  au  cresson  75     40 
"Braised  Ox-tail,  Bouqaetiere  40 

Carry  of  Chicken  •with  rice  45 

Lamb  Hash  ivith  green  peppers  40 
Ham  =u)ith  spinach  40 

Eggs,  Fontainebleau  40 
Iffefletrtblcii 

New  Beets  sauted  au  beurre  20  Ne'k>  Succotash  20 

Portions  of  Kish,  Entrees.  Joints,  etc..  are  niteuded  for  one  person  only  and  the  price  of  a 
portion  will  be  added  to  bill  for  each  additional  person 


SrtlaC>0 

Oriental  80  Alligator  Pear  5c  Asparagus  Tip  40  Grape  Fruit  50 

Potato  20       Cold  Slaw  15       Tomato  50     30        Lettuce  50    30       Cucumber  50    30 

Romaine  50  30  Moderne  40  ChifFonnade  50  Jardiniere  40 

Lettuce  and  Tomato  50    30        a  I'Astor  40        Tomatoes  stuffed  with  cucumbers  50 

Celery  50     30  Lobster  i  00    60        Chicken   i  00    60         Crab  i  00    60 


Chicory  50    30 


Escarole  50     30 


(Coldl—Tlam  Tie  15 
'Brioche  Parisienne  15 
Rice  Pudding  15 


Salade  de  Bceuf,  Parisienne  50 
Mayonnaise  10  cents  extra 
E)e!?6ert 

( Hot) — Steamed  Fig  Pudding,  apricot  sauce  15 
Almond  Jalousie  15  Caramel  Custard  15 

Orange  Custard  Pie  15  Peach  Shortcake  35 

Apple,  Teach,  Pineapple  or  Tear  Tartlets  15 

Chocolate,  Uanilla  or  Coffee  Eclairs  15 

Hot-housj  Cantaloupe  75    40  Charlotte  Russe  25  Assorted  Cakes  20 

Cantaloupe  50  30  Peach  Melba  40 

Ice  Cream 

Vanilla,  Chocolate,  Strawberry,  Pistache  or  Fresh  Peach    25 

Cafe  or  Chocolate  Parfait  30  Mixed  30  Biscuit  Tortoni  30 

Iceil  Asparagus  on  toast,  sauce  chartreuse  35  Biscuit  GIac€  30 

Tutti  Frutti  30  Charlotte  Glacce  30  Biscuit  Astor  35 

Meringue  Glacee  30  Coupe  St.  Jacques  40 

Plomblere  Astor  6U 

Sorbeta 

Roman,  Siberian,  Cardinal,  Lalla  Rookh  30  Yvette  30 

Lemon,  Orange,  Strawberry  or  Raspberry  25 

Cbeeee 

Port  du  Salut  25    15 

Kdam  25     15 
American   15 

Stilton  30 


Gorgonzola   25    15  Gruyere  25     15 

Cameinbert  25     15  Roquefort  25     15 

Philadelphia  Cream  25  NeuchStel  25     15 

Gervais  20     with  Bar-le-Duc  jelly  50 


ijottee 


Demi-Tasse  10  Turkish  Coffee  20 

Iced  Tea  1 5 


Special  25  A  I'Astor  30 

Iced  Coffee  15 


HOTEL 
ASTOR 


<^J^ 


Electri:  Cabs  at  a  charge  of  50  cents  f  5  any  Theatre  between  30tb 
anj   59tb  Streets,   are   in   readiness  at   the  43th  Street  Entrance 


FROM    HOTEL    ASTOR,    NEW    YORK. 


THE  PRACTICAL  HOTEL  STEWAED 


55 


©yfttctr©  anb  ©lame 


Oak  Islands  25 


Shinnecock  Bay  Clams  25 


Cocktail  30 


^ot 


Sweetbread  a  la  Maryland  with  fresh  mushrooms  i  50 
Jumbo  Squab  a  retouflfe  i  25  Poussin  en  cocotte  i  25 


Soft  Shell  Crabs  (each)  30 
Lobster  Cutlets,  Victoria  75 
Canape,  Marie  Antoinette  60 
Lobster  a  la  Newburg  i   25 
Lobster,  stuffed,  each  40 
Scotch  Woodcock  50 
Welsh  Rarebit  35 
Yorkshire  Buck  50 
Stewed  Tripe,  Creole  50 
Deviled  Crabs,  each  40 
Grilled  Bones  50 


Stuffed  Clams,  Florentine  60 

Crab  Flakes  a  PAstor  i  25 

Lobster,  Bordelaise  i  50 

Lobster,  broiled   i  00    deviled  i   15 

Lobster  en  brochette  i  25 

Grilled  Sardines  50 

Golden  Buck  45 

Pig's  Feet,  broiled  40 

Canape,  Lorenzo  60 

Deviled  Lamb  Kidneys  50 

Deviled  Bones  60 


Colb 


Long  Island  Rarebit  45 


Crayfish  Salad  1   00 

Crab  farci,  ravigotte    40  Boned  Capon,  truffe   i  00     60 


Beefsteak,  tartare  70 
Club  Sandwich  35 
Sandwich  Regalia  30 
Lobster  Salad   i  00     60 
Chiffonnade  Salad  50 

Asparagus,  vinaigrette  60 


Filet  of  Smoked  Herring  40 

Sardine  Sandwich  30 

Crab  Salad  i  00    60 

Chicken  Salad  i  00    60 

Caviar  Sandwich  30 

French  Artichoke  50 


Caf4  Parfait  30  Biscuit  Astor  35 

Coupe  St.  Jacques  40 


Biscuit  Tortoni  30 
Nesselrode  30 


Denii-Tasse  10 


Cafe  Turc  20 
Caf6  Astor  30 


Cafe  Special  25 

SUPPER    SPECIALTIES,    HOTEL    ASTOR,    NEW    YORK. 


56 


TIIK    rKACTKAI.    IIUTKL  STKWAKD 


j£»M:ppcr 


filuepoints  35 


Lynnhavens  35 


Bielugra  Caviare  i  50 

Nova  Scotia  Salmon  50 

Pickled  Ivamb's  Tongue  40 


Celery  50  Lyon  Sausage  50 

Antipasti  40 
Spiced  Cantaloupe  30 


Chicken  Eroth  per  cup  30 

Consomme  cup  25 


HOT 


Chicken  Broth,  Bellevue  per  cup  30 
Clam  Broth  cup  25 


Terrapin  3  00  Snails  60 

Oyster  Crabs  i  00 

Stuffed  Lobster  60  Crab  Meat  creme  gratin  i  00 

Lobster,  Cutlets,  Cream  sauce  75  Lobster,  Bordelaise  i  25 

Stuffed  Crab  50  Broiled  Lobster  i  co        Devilled  Kidneys  50 

Bouchee  Capuciiie  i  co  Chicken  a  la  Waldorf  i  50 

Noisettes  of  Lamb,  Armentiere  i  00  Sweetbreads,  Pompadour  r  25 

Canape  Lorenzo  60  Canape  Waldorf  60 

Scotch  Woodcock  50  Welsh  Rarebit  40  Yorkshire  Buck  60 


Broiled  Chicken  2  00  half  i  oo     Broiled  Squab  90      Broiled  Sweetbread  i  00 
Tournedos  of  Filet,  Cherron  i   50 


Canvasback  Uuck  4  oc  English  Snipe  75 

Red  Head  Duck  3  50      Imported  Partridge  2  50 


Mallard  Duck  i  50 
Ruddy  Duck  2  00 


Potatoes: — Fried  30 


Paille  30  Waldorf  30 


Saute  30 

COLD 

Salmon  Pie  i  25       Half  Boned  Imported  Partridge  i  25      Crabs,  Ravigotte  60 

Beef  a  la  Mode  75  Lamb  75         Plover  80  Boned  Capon  i  00 

Westphalian  Ham  75  Squab  90  Virginia  Ham  75 

Mixed  Cold  Meat  75     with  Chicken  i  00 

Chaudfroid  of  Imported  Partridge  i  25 


Sandwiches: — Tongue  25  Chicken  30 

Sardine  30  Pate  de  foie  gras  50 

Canape  k  la  Rex  50 


Caviare  40 
Club  35 
Ham  2.S 


Crab  75        Romaine  60         Japonaise  i  50         Russian  i  co       Cucumbers  60 
Lettuce  60     Chicken  i  00         Tomato  60       Florida  75     Lobster  i  00 

ICES    IN    SOUVENIRS  75 

Nesselrode  Pudding  40  Lallah  Rookh  40  Mixed  Cakes  25 

Cafe  Parfait  25  Eclairs  25  Coupe  St.  Jacques  80 

Biscuit  Tortoni  30  Tutti  Frulti  40 


Vanilla,  Strawberry,  Pistache,  Coffee  or  Chocolate  Ice  Cream  25        Mixed  30 

Apricot,      Raspberry,      Lemon,        Orange    or    Pineapple    Water  Ice  25 

French  Coffee.  Cup  15     Caramel  Custard  30  Turkish  Coffee  20 


FROM     THE      W'AI.DORF-ASTGKIA.     NEW     YORK. 


THE  PRACTICAL  HOTEL  STEWARD 


57 


GENERAL   BILL   OF   FARE 


Liule  Neck  Clami 80 


Stuffed  Muigoes 36 

Pickled  Waloals 30 

Aoup«<to 60 

Smoked  Salmoo  in  Oil 60 

Crab  Flakes.  Sapreme 60 

Aswrted  Reliihes,  Bellevue  p  p.  60 

Cbickea  Broth,  in  cnp,  hot  or  cold  30 
ConioiDm^,  plain,  in  cap,  hot  or 

cold 30 

Coaaommi  Julienne .60-80 

Boiled 2S 

Shirred 30 

Fried SO 

Fried,  with  Bacon  or  Ham 45 


Brook  Trout 1.0O-60 

Broiled    Spaoiih     Mackerel, 

Colbert 90-60 

Broiled  Salt  Mackerel 80-46 

Black  Bass,  broiled  or  sauted .  90-60 
Striped  Bass,  Hollandaise. . .  90-60 


Small  Steak 76 

Sirloin  Steak 1.26 

Eitra  Sirloin  Steak 2.60 

Porter  House  Steak 2.3S 

Extra  Porter  Honse  Steak 4.00 


Chicken  en  Casserole,  Black- 

ttone 3.00 

Supreme  of  Chicken,  Toulouse. 1.26 
Chicken       Croquette,      with 

Peas 1 .00-60 

Breaded  Veal  Cutlet 60 

Sweetbreads  k  la  Becker  1.75-1.00 


Copu,  Bordelaise. 
Stanley 


50 


Boiled  Potatoes 20 

Hashed  in  Cream  or  Browned. 

Poutoes 26 

Potatoes, French  FriedorSaut^es  36 
Lyonaiseor  Hashed 

Browned 26 

'*        Parisiennc 40 

"        Sarah  Bernhardt 40 

"        Hashed   in    Cream   au 

Gratin 40 

"        Jalieone 26 


Plt<  de  Foie  Gras 1.60-80 

Boned  Capon  with  Jelly. . .  1 .60-80 

Roast  Beef 90-60 

Spring  Lamb 1 .00-60 

SANDWICHES;       Ham.. 


36 


Potato 30 

Tomato  en  Surprise,  one 40 

Celery 50-80 


Omelette  Celesline 7S 

Omelette  Souffl^e 75 

Omelette  au  Rhum 60 

Omelette  with  Jelly 60 


Vanilla 26 

Chocolate; 25 

Pistachio 25 

Strawberry 30 

Tutti  Frutti 86 

Raspberry 80 


Oranges,  each 16 

Grapefruit 60-80 

Apples,each 16 


G, 


Clam  Broth,  in  cup so        Clam  Fritters. 


1^  eia 


tA      Clam  Cocktail 8ft 


crie/isA 


Astrachan  Caviar 1.76-90 

Salted  Almonds  or  Pecans 30 

Pickled  Oysters 60 

Queen  Olives 26 

Tomato  Neva 75 


es 


California  Olives 20 

Celery 80 

Pimolas 80 

Kieler  Sprotteo 60 

Carcio6ni 60 


\joups 

Consomm^  Madrilene 60-36        Chicken  Gumbo 75-40 

Consomm^  Printanier 50-30        Chicken  Okra 60-35 

Purle  of  Peas  with  Croutons. 60-30        Tomato  with  Rice 50-30 


<r< 


'gas 

Scrambled S.i  "^  "'Scrambled  with  Smoked  Beef. . .  60 

with  Truffles 75         Brown  Butler 40 

"         with  Mnsbroomt W        Poached  on  Toast 35 

Eggs,  Benedictine 75        Omelette  with  Asparagus  Tips , ,  60 


Broiled  Bluefisb 80-45 

Brojled  Salmon  Steak 90-60 

Fried  Frog's  Legs,    Tartar 

Sauce 1.00-60 

Pompano,  broiled 1.00-60 

Filet  of  English  Sole,  Joinville,  1.25 


3^iah 


Broiled  Whitefish 90-60 

Halibut  Steak 80-46 

Fresh  Codfish 80-46 

Broiled  Live  Lobster 1.36-76 

Lobster  Saut^  ii  I'Anericaina..  .1.76 
Lobster  Newburg 1.76-1,00 


Lamb  Steak  (1) 1 .  36 

Tenderloin  Steak 1.26 

Chateaubriand 2.60 

Canada  Mutton  Chop,  one 60 

Native  Mutton  Chop 76-40 


Steaks,  Qhops,  Stc. 


L&mb  Chops 76-60 

Spring  Lamb  Chops  (2) 90 

Veal  Chops,  broiled 90-60 

Pork  Chops «0-86 

Calf's  Liver  with  Bacon 76-40 


Sweetbreads  in  Shell 1.26-65 

Welsh  Rarebit 60 

Golden  Buck 60 

Scotch  V/oodcock 65 

Veal  Kidneys,  Deviled 85 

Calf  Brains,  Brown  Butter...  70-40 


Entrees  to    Grde 


Broiled  Sweetbread I.36-«6 

Mignon     of     Filet   of    Beef, 

plain 1.26-65 

Mignon     of     Filet    of    Beef, 

Cheron 1.60-80 

Calf's  Head  i  la  Vinaigrette,.   90-60 


cfarnltures  anc  fauces 

Bearnaise 35        Bordelaise- 60 

Truffiee 76        Fresh  Mushrooms. 60 


Potatoes  Saratoga 'fs 

"        Stuffed 40 

Byron 40 

''         Lorette 40 

"        O'Brien 40 

Fried  Country  Style. . .  40 

Gaufrelle 40 

Maitre  d'Hotel 45 

Spaghetti  ^  I'ltalienne 40 

Spaghetti  au  Gratin 40 

Fresh  Mushrooms  on  Toast.  1.25-66 


Vegetables 


Fresh  Mushrooms  under  BalLl.60-80 

Boiled  Rice 26 

Beets,  stewed  in  Butter 30 

Lima  Beans 60-30 

Fried  Egg  Plant 50-30 

Cauliflower  Hollandaise 60-36 

CauIiflowerSaule  Fines  Herbs 60-36 

Spinachs 60-30 

SiuBed  Owen  or  Red  Peppers.60-35 

Cepes  i  la  Bordelaise 75 

Broiled  Tomatoes 40 


Gold  ^eats 

Smoked  Beef  Tongue 76-40        Corned  Beef 76-40 

Chicken  and  Ham  Pie 1.00-60        Westphalia  Ham 1.00-60 

Assorted  Meats 1.26-75        Virginia  Ham 1.00-60 

Tongue 35        Roastbeet 35        Chicken 36         CI 


Sardines 60 

Radishes 26 

Anchovies 60 

Bismarck  Herring 40 

Herring  in  Wine 60 

Lobster,  Supreme 76 

Onion  au  Parmesan  au  Gratin  60-30. 

Green  Turtle,  clear 1.00-60 

Mock  Turtle 50-30 


Omelette 36 

"      with  Fine  Herbs 35 

"      with  Kidneys 60 

Spanish 60 


Crab  Flakes,  Maryland 1 .  75 

Stuffed  Deviled  Crabs 1 .00-60 

Deviled  Stuffed  Lobster 1.00-60 

Scallops,  fried  or  broiled 76 

Finnan  Haddie 80-46 


Sqiub  Guinea  Hen 1 .  60 

Rout  Chicken 1 .60-80 

Bniled  Chicken 1.60-80 

BroUed  Royal  Squab 1 .26 

DacUing 2.60-1.50 


Vot-ao-Vent  of  Chicken  k  la 

Reine 1 .  50 

Caiup^  Lorenzo 60 

Chicken  Hash 1 .  25-70 

L,amb  Kidneys  Saut^  Mad^rc  90-60 
Lamb  Kidneys,  en  Erocheltc  76-60 
Chicken  a  la  King 1 .60 

Printaniere 60 

Asparagus  Tips 60 


Broiled  Onions 40 

Artichoke,   Hot,    Hollandaise...  60 

French  Flageolets .50-80 

Small  Carrots  in  Cream 50-30 

French  Asparagus,  large 1 . 25 

German  Asparagus 1 .00 

American  Asparagus 60 

Stewed  Fresh  Tomatoes 60-SO 

Bermuda  Onions  in  Cream 40 

Artichokes  Bottom  Sautes 76-40 

French  Peas.    60-86 


Beef  i  la  Mode 78-40 

Ham 60-40 

Smoked  Beef 76-40 

Half  Roast  Chicken 80 


.40 


Sardine 86 


Lettuce  and  Tomatoes 60 

Cucumber 60-30 

Chicken 1.25-6.1 

Lobster 1.25-65 


.^'^'''^i  Flake. 


Peach  or  Apple  Fritters, 
Soufflees ;     Vanillc,     Chocolate, 

Rothschild,  Hazelnut 

French  Pancake 


1. 26-66 

Russian 1.00 

Special  Blackstone 1.00-60 

Watercress 50-30 

xraatru 

Apple  Meringue  au  Kirsch 60 

;•      Charlotte 60 

Apricot  Cond6 50 


Uce   Sream 

Nesselrode .'^S 

Neapolitan SO 

Fancy  Form  Ice  Cream 36 

Peach  Melba    60 

Biscuit  Glacu   86 

Tortoni 86 


ane  kJcbs 

Meringue  Glacee,  Vanille 40 

Caf^Farfait 30 

Coupe  Eugenie 60 

Coupe  St.  Jacques 60 

Lemon  Sherbet 25 

Orange  Sherbet 26 


^Trults    , 

Pears,  each 20       Stewed  Prunes 26 

Hot  Honse  Grapes 2.00       Fresh  Stewed  Fruit 40 

Stewed  Rhubarb 80 


Lettuce 60-80 

Alma 1.00-SO 

Alligator  Pear 90-60 

Romaine 60-36 


Bar  le  Due 40 

Assorted  Pastry,  each Ifl 

Eclairs,  each 10 


Raspberry  Sherbet 25 

Pineapple  Sherbet 25 

Rum  Sherbet 85 

Maraschino  Sherbet S6 

Kirsch  Sherbet 86 

Lalla  Rookh 86 


Kings  of  Siam 80 

Assorted  Fruits 1.00 


Qht 


teeae 

Camembert 30       Imported  Swiss 30       Edam 80 

Brie 30       Neufchatel 30       Port  du  Salut 80 

Roquefort 30       Gorgonzola 80       Stilton SO 

COFFEE:     Blackstone  Special,  Mandohling  Java  and  Arabian  Mocha 35-25       Turkish  Coffee 

TEAS:      Blackstone  Special,    English  Breakfast,    Oolong,    Green,    Ceylon.    Son  Dried  Japan,    Orange  Pekoe 

HALF  PORTIONS  SERVED  TO  ONE  PERSON  ONLY 
|Ad  addiliooal  charge  of  tea  cents  on  all  items  of  fifty  caots  or  over,  and  fire  conli  oa  all  items  nadar  fifty  canU  will  be 

FROM    THE    BLACKSTOXK.    CHICAGO.       CAItD    M  KA.SIKKS     llLxl.'. 


Harkimer  County 36 

Canadian 80 


.36      Demi  Tasse., 


made  when  lervad  in  private  roomi 
1  NCI  IKS. 


58 


THE  PRACTICAL  HOTEL  STEWARD 


Saturday,  18th  May,  1912 

BILL    or    FARE. 


SIMPSON'S    FISH    DINNER,   consisting    of 
three  kinds  of  Fish         .  -  -  - 

(Including  Cheese,  Butter,  Sated,  Etc.) 

Dinner  from  the  Joint  .  -  .  - 

(Including  Vegetables,  Cheese,  Butter  and  Salad.) 

Dinner  from  one  Special  Dish        -  .  - 

(Including  Vegetables,  Cheese,   Butter  and  Salad.) 

Dinner  from  one  Special  Dish,  with  Joint  to  follow 
Dinner  from  two  Special  Dishes     -  -  - 

JOINTS.     2/6 

A  succession  of  Fresh  Joints  served  daily  from  12  noon  to  9.30  p  m. 
(Including  Vegetables,  Bread,  Cheese,  Butter  and  Salad.) 


s. 

d. 

3 

9 

2 

6 

2 

6 

3 

0 

3 

6 

12.0  (Saddle  Mutton 

TO         j 

9.30  (Roast  Sirloin  Beef 

(Saddle  Mutton.    Roast  Sirloin  Beef 
I.O     Boiled  Beef 

I  Fore  Quarter  Lamb 
Calves'  Head  and  Bath  Chap 


5.30 
6.0 


7.30 


Boiled  Beef 

Roast  Sirloin  Beef.  Saddle  Mutton 

Saddle  Mutton 

Roast  Sirloin  Beef 

Fore  Quarter  Lamb 

Rump  Steak  and  Kidney  Pudding 

Saddle  Mutton 


SOUPS. 


Turtle,  clear  or  thick.        -  3  0 

Scotch  Hotch-Potch  l  0 

Asparagus       -      -      -  1  6 

Ox  Tail,  clear  or  thick  -        -  1  0 

Chesterfield  -       -       -       -  1  0 


Clear  Mock  Turtle 

Julienne 

Macaroni 

Gravy    -        -        - 

Vermicelli 

Tomato 


6 

0 

0 

0 

0 

9 

NOTE.— If  served  with  Joint  or  Special  Dish  to  follow,  6d.  less  will  be  charged  for  each  of  the  above. 

FISH.  ,     , 

Salmon  and  Lobster  Sauce       .  -  -  - 

Turbot  and  Lobster  Sauce      .  -  -  - 

Curried  Turbot  ------ 

Fried  Turbot       ------ 

Sole  Souchct       ------ 

Salmon  Cutlets  and  Piquant  Sauce 

Curried   Prawns  -         .         -         - 

Freshly  cooked  Salmon  and  Turbot  (the  whole  fish)  served  daily  from   12  noon  to  9.30  p.m. 


2 

6 

2 

0 

2 

0 

2 

0 

2 

0 

2 

0 

1 

6 

Fish  Pie      -       -       -      . 
Fish  Balls  or  Cakes 

Fried  VV^hiting        ... 
Whitebait      .        -        -        - 


Stewed    Eels,   Port  Wine  or 

Parsley  and  Butter  Sauce  -  1  6 

Fillet  of  Sole,  Fried  or  Boiled  -  2  0 

Sole,  Fried,  Grilled,  or  Boiled  -  2  0 


NOTE.— If  served  with  Join*  or  Special  Dish  t6  follow,  6d.  less  will  be  charged  for  each  of  the  above. 

Plain   Lobster        -        2/6  Lobster  Salad        -        3/- 

Lobster  Mayonaise    3/6  Salmon  Mayonaise      3/- 

Cold  Salmon  and  Tartare  Sauce  2/6 


TYPICAL  BILL  OF  FARE  OF  THE  FAMOUS  SIMPSON'S  TAVEK.N,   LONDON 


THE  PRACTICAL  HOTEL  STEWARD 


59 


SPECIAL    DISHES.     2/6 

(Including  Vegetables,  Cheese,  Butter,  Bread  and  Salad.) 

Stewed  Neck  Lamb  and  Peas 

Curried  Chicken  Chiciien  Marengo  Haricot  Mutton 

hVicassee  Chicken  Stewed  Pigeon  Curried  Fillets  of  Mutton 

Stewed  Rump  Steak  Stewed  Kidneys 


FROM     the:    grill  (15  to  30  minutes). 


Mutton  Cutlets,  Tomato  or  Piquant 

Sauce      -        -        -       -        -  2  6 

Rump  Steak  -        -       -        -  2  6 

Grilled  Fowl  and  Mushroom  Sauce  3  0 


Porterhouse  Steak         .       .       - 

,,  ,,        for  two 

Mixed    Grill— Chop,    Kidney  and 
Sausage 


Chump  Chop 
Loin  Chop   - 


(Above  Including  Vegetables,  Bread,  Butter  and  Salad.) 
1     6     I    Two  Kidneys 
1     3 


VEGETABLES. 

NEW    PEAS    I  -    per   portion 

ASPARAGUS  I/-  per  portion 

GRILLED  IVIUSHROOIVIS  ON  TOAST  I  - 

Beetroot,  3d.  Tomato,  Plain,  3d.  Tomato,  Grilled,  4d. 

Cucumoer,  3d.  New  PotatoeSi  3d. 


SWEETS 


Sago  Pudding 

Mixture  of  Fruit 
Figs  and  Rice  - 
Orange  Fritters 
Apple  Fritters  - 
Madeira  Jelly  - 
Rhubarb  Pie     - 


6d. 
6d. 
6d. 
6d. 
6d. 
6d. 
6d. 


Prunes  and  Rice 

Apple  Pie  .        .        - 

College  Pudding 

Sweet  Omelette 

Lemon  Pudding 

St.  Clair  Pudding    - 

Rum  Omelette 

Stewed  Rhubarb  and  Rice 


Raspberry  Cream 
Lemon  Water 


Anchovy  Toast,  Fish  or  Paste 
Macaroni  with  Cheese     - 
Macaroni  with  Tomatoes 
Welsh  Rarebit  -       .        . 

Buck  Rarebit  .        .        - 

Scotch  Woodcock     •       -        - 


ICES 


9d. 
9d. 


SUNDRIES 


-  9d. 

-  6d. 

-  6d. 

-  6d. 

-  9d. 

-  1/3 
Olives 


Anchovies,  Plain 
Poached  Eggs  on  Toast 
Sardines  on  Toast    - 
Bloaters  Roes  on  Toast. 
Stewed  Cheese 
Red  Currant  Jelly   - 
6d. 


6d. 
6d. 
6d. 

1/- 
6d. 
6d. 

1/8 
6d. 


6d. 
9d. 
9d. 
9d. 
6d. 
3d. 


TEA    AND    COFFEE. 

Tea,  per  cup,  6d.       Tea,  per  pot,  1/-       Coffee,  small  cup,  4d.,  large,  6d.       Cream,  3d, 

DESSERT. 

STRAWBERRIES    AND    CREAM   16    per    portion 

Oranges,   3d.   each  Almonds  and  Raisins,  Qd.  Apples,   3d.   each 

Attendance,  3d.  each  person,  charged  in  the  Bill. 

I'alf  pinl.      Pinl.  Qnan. 

SOURCE    PERRIER,  the  Champagne  of  Table  AVaters        4d.        6d.         1/- 

FINE     OLD    TAAA/NY     PORT,    8d.    per    glass. 

BASS   Sc    CO.'S    PALE   AI.E    on    Draught. 


TYPICAL  BILL   OF  FARE  OF  THE  FAMOUS  SIMPSON  S  TAVERN,   LONDON. 


60 


THE  PRACTICAL   IIOTKL  STEWARD 


Little   Neck   Clams 
Cocktail   30 

OUvea    15 

Grape   Fruit   Cocktail. .  .50 

Stuffed    Celery,   Eva 35 

Celery    25 

Bismarck   Herring 30 

ADchovies    30 

SOUPS 

(In  Cop) 

Chicken    Broth 20 

CoDsomm6    20 

Essence    of   Tomato 25 

Clam    Broth 20 

(per  person) 

Puree  of  Green  Peas 20 

Cream  of  Tomatoes 25 

Mongol     25 

Petite    Mannite 35 

Gumbo  Cr^le   25 

Green    Turtle     35 

EGGS    (per  person) 

Boiled     20 

Poached    30 

Fried    25 

Ham  and  Eggs 40 

Bacon   and   Eggs 40 

Shirred    30 

Shirred  a  la  Bercy 40 

Scrambled    30 

Scrambled    wltii   TruffleB..60 
Scrambled  with  Asparagus 

Tips    50 

Poached  Specials 

BfnMict    (1) 40 

Florentine    (1) 35 

Grand    Due    (1) '. 45 

OMELETTES 

Plain    35 

With  Ham   40 

With  Fine  Herbs 40 

With  Mushrooms    45 

With  Fresh    Mushrooms. ..  .60 

With  Kidney     50 

With  Chicken    Liver 50 

Spanish   50 

Breakfast  Steak 60 

Small  Sirloin  Steak 75 

Sirloin  Steak  (for  2).. 1.25 
Sirloin  Steak,  Minute... 60 

Extra  Sirloin  Steak 2.00 

Extra  Sirloin  Planked, 

"Hotel  Rice"   2.75 

Club  Sirloin  Steak 2.00 

Club  Steak  Planked, 

"Hotel  Rice" 3.00 

Porterhouse 2.00 

Filet   Mignon 75 

Half  Broiled   Spring 

Chicken  on  Toast. .  .75 

Whole    1.50 

Squab    Chicken 1.00 

Half  Milk-Fed  Chicken.. 90 

Imperial  Squab 75 

Capon    4.00 

Lamb  Kidney  SautS 40 

XiBmb  Kidneys  with 

Fresh  Mushrooms. ..  .60 
Croquettes  of  Chicken, 

with  Peas  50 

Breaded  Veal  Kidney... 50 
Sweetbread,   Financiere.90 


OYSTERS  AND  CLAMS 

Clam    Cocktail 30         Clam    Fritters 40 

Baked  Little  Neck  Clams  Little  Neck  Clams, 

in  Shells,  "The  Rice". 60  Newburg    60 


RELISHES 


Sardines    30 

Antipasto    45 

French   Lyon   Sausage.. 35 

Clams    Marinee 30 

German  Salami 30 


Tomato.    "The    Rice". 
Assorted  Hors  d'Oeuv- 

res,   per  person 

Ripe    Olives 

Russian  Caviar  on  Toast. 


j§^i¥^f<^^^Sg^-g^^^'^ 


READY 

MAY  17.  1913 

(per  person) 

SOUPS 

Okra  Creole    20 

Cream  of  Texas  Com,  Houston    20 

FISH 

Broiled  Spanish  Mackel, 

Maitre  d'Hotel     40 

Red  Snapper,  Livoumaise    40 


Individual  Planked  Mi^on  Steak 
with  Vegetables  "The  Rice"    75 

Half  Spring  Chicken  Maryland, 

Asparagus  Tips     75 

Larded  Sweetbreads,  with 

Mushrooms,  Garden  Pea«,  60 


1 


^^dWM 


r^M- 


STEAKS.  CHOPS,  ETC 


Tenderloin    Steak 1.00 

Chateaubriand    2.50 

Garniture   and    Sauces  for 
Steaks. 

Bordelaise   20 

French  Mushrooms 20 

Truffles    35 

Planked    50 

Bearnaise    20 

Anchovy  Butter  .  . , 25 

Smothered  or  Fried 
Onions    15 


Hamburger    Steak 60 

English  Mutton  Chop... 75 
Mutton  Chop  (1) 30 

With  Strip  of  Bacon.  .35 
Lamb   Chop    (1) 30 

With  Strip  of  Bacon.. 35 

Lamb  Chops   (2) 50 

Veal  Chop  (1) 30 

With  strip  of  Bacon.. 35 
Veal  Chops,  Plain  (2).. 50 
Veal  Chops,  Milanaise.  .65 
Wiener  Schnitzel 50 


POULTRY 


Celery-Fed    EVuckling.  .2.00 

Spring  Turkey 3.75-1.90 

Half  Guinea  Chicken 85 

Whole    1.60 

Minced  Chicken  &  la 


King 


Patties  of  Chicken  a  la^ 
Reine    (2) 60 

Breast  of  Chicken  with 
Virginia  Ham,  Sous 
Cloche  Favorite 1.00 

Chicken  Casserole 
Bourgeoise   (for  2).. 2.00 


ENTREES  TO  ORDER   (por  person) 


Broiled   Sweetbread, 

Maitre    d'Hotel 75 

Sweetbread,    Brais6, 
with  Peas   75 

Escalope  of  Sweetbread, 
Virginia   8.t 

Ragout  Lucullus  85 


Calf  Brains,  Brown 

Butter    40 

Tourncdos,   Mousque- 

taire    90 

Tournedos,  Beraud.  . .  .1.00 
Tournedos,  Marchand 

de  V;n    90 


Clam  Poulette 60 

Shinecock    Clams 30 

Clams    Moscovite 30 

Fresh  Caviar  de 

Beluga 1.25 

Lobster   Cocktail 50 

Crab   Flakes  Cocktail. .  .50 
Canape    Demidoff 35 

FISH   (per  person) 
Boiled  ro  Fried 

Rock    Bass 40 

Sheepshead     35 

Red   Snapper 35 

Filet  of  Gulf  Trout 35 

Tenderloin   of  Gulf   Red 

Fish    35 

Porapano     60 

Broiled   Spanish   Mackerel. 40 

Extra  Sauces  for  Fish. 

Anchovy    Butter 15 

Hotelier^ 10 

White  Wine  Sauce 15 

Laguipiere    25 

Arlesienne    20 

Fin   de   Siecle 25 

Mornay    15 

Duxelles  Gratine 25 

Crab   Flakes   Windsor 50 

Crab  Provencale  50 

Fried  Scallops,  Tartare 40 

Scallops,    Nimoise 40 

Scallops,    Polignac 50 

Broiled   Lobster 1.25 

Plain,  with  Mayonnaise, 

half    65 

The    Rice 75 

Cardinal    75 

Xewburg  (for  2) 1.50 

Oyster  Crabs,  Fried 60 

Little   Neck   Clams   Casso- 
lette.   Maryland 60 

Deviled  Oyster  Crabs  and 
Clams     60 

Piamond  Back  Terrapin.  .2.50 

Veal  Cutlet  k  la  Na- 

politaine    60 

Pork  Chop   (1) 30 

Pork    Chop.   Italian 40 

Pork  Chop,  Sauce  Robert.40 

Escalope  of  Veal 50 

Lamb  Kidneys  with 

Bacon   40 

Broiled  Veal  Kidney 40 

Calf  Liver  with  Bacon.. 30 
Hotel   Rice  "Mixed 
Grille"    70 

Breast  of  Chicken 1.00 

Supreme  of  Guinea  Chick- 
en, Cafe  de  Paris...  1.25 

Guinea  Chicken  en  Cas 
serole  (for  2) 2.00 

Guinea  Hen  Mascotte, 
(for    2.).. 2.00 

Sweetbread  Sous  Cloche 
with  Fresh  Mushrooms. 1.00 
Pigs'  Feet,  Deviled 

Sauce   45 

Calf's  Head,  Vinaigrette.45 
Calf's  Head,  Turtle 

Style  55 


RICE    HOTEL,    HOUSTON,    TEXAS  ;     LEFT    HAND    PAGE.       SPECIALTIES    CARD    ATTACHED. 


THE  PRACTICAL  HOTEL  STEWARD 


61 


COLD  DISHES   {per  person) 


Crab  Ravigotte  (1) 40 

Veal  and  Virginia  Ham 

Pie    40 

Terrine  of  Goose  Liver 
with  Truffles,  Strass- 
bourg    60 


Club 
Ham. 


Steak  Tartare   75 

Boned  Capon  with  Port 

W5ne   Jelly 60 

Ham    35 

Virginia    Ham 50 

Westphalian    Ham 50 


Smoked  Beef  Tongue... 40 

Corned  Beef 35 

Roast  Beef   50 

Roast  Lamb   45 

Assorted  Cold  Cuts 
4  la  Gel6e 60 


SANDWICHES 


Roast  Beet   25 

Tongue    20 


Chicken   25 

Cheese   20 


Empress    Squab 75 

Sliced  Chicken   50 

Sliced  Turkey   50 

Roast   Spring 

Chicken    75-1.50 

Halt   Lobster 75 


Sardines    25 

Caviar    35 


VEGETABLES  (per  person) 

Artichoke    50 

New   Peas    25 

New    String   Beans 25 

Lima   Beans    20 

Spinach   25 

Cauliflower     25 

Egg   Plant    20 

Stuffed   Tomato    20 

Stuffed   Green   Pepper 20 

Brussel  Sprouts 25 

Fresh  Mushrooms   50 

French   Peas    25 

French  String  Beans 25 

French  Flageolets   25 

Artichoke  Bottom    30 

Cepes,  Proven^ale   35 

California   Asparagus 35 

French    Asparagus 75 

German   Asparagus 75 

Macaroni  or  Spaghetti, 

Parmesan    25 

Napolitaine    25 

Au  Gratin 30 

POTATOES 

Baked 10 

Hashed  or  Stewed  in  Cream. 20 

Boiled    Bermuda    10 

Au  Gratin  25 

Hashed  Browned   20 

Saute    20 

Lyonnaise    25 

French    Fried    15 

German  Fried   20 

Soutfiees   35 

Gaufrette 25 

Broiled  Sweet   25 

Fried  Sweet 20 

Sou(fl6es  Sweet    35 

O'Brien    25 

Special   Stuffed,   Baked 25 


Nesselrode    Pudding 30 

Biscuit  Praline    30 

Biscuit  Tortoni   30 

Plombi^re  Glac^e 30 

Meringue    Glac6e 30 

Parfait,    "The   Rice" 30 


Strawberries   with 

Cream    30 

Corapotier  of  Assorted 

Fresh  Fruit    40 


Brandied  Peaches,  Cher- 
ries or  Figs 35 


Gorgonzola    20 

Gervais  with   Bar-le-duc.40 
Edam    20 


^ 


1 


1 


1 


READY 

(CONTINUED) 

ROASTS 

Roast  Prime  Ribs  of  Beef    50 

Roast  Stuffed  Turkey 

Cranberry  Sauce    60 

Half  Roast  Celery  Fed  Duckling, 

Sweet  Potato  Croquettes    80 

VEGETABLES 
New  Peas  Bonne  Femme     15 

New  Asparagus,  Hollandaise     25 
New  Wax  Beans,  Poulette     15 

Stuffed  Tomato,  Provencale    20 

DESSERT 
Pear  Conde,  Cognac  Sauce    25 
Fresh  Strawberry  Shortcake, 

with  Cream     25 
Green  Apple  Pie     10 
Lemon  Meringue  Pie     15 
Alicante  Wine  Jelly    20 

Baba  au  Rhum    15 
Coupe  "Rice  Hotel"   30 


m 


1 


1 


ICE  CREAM.  ICES,  CUPS,  ETC  (per  person) 


Parfait  Coffee   

Parfait   Tosca    

Mandarine  Granite    . . 
Raspberry  Sherbet  . . . 

Lemon  Sherbet   

Sherbet  a  la  Prunelle. 


..30  Sherbet  Yvette   20 

. .  30  Sherbet  Chartreuse 20 

..25  Coupe  "The  Rice" 30 

..20  Coupe  Loies  Matthews.. 30 

..20  Coupe  Jacques 30 

.  .20  Coupe  Mirette 30 


FRUIT    (per  person) 

Orange    15       Tangerines    20 

Apple    10       Grapes.    Malaga 25 

Grape  Fruit    20       Fresh   Apple   Compote.. 25 

Pineapple    20         

BRANDIED  FRUIT,  ETC.    (per  person) 

Brandied  Pear 35        Bar-le-Duc   25-40 

Marrons  in  Brandy 35       California    Cherries 25 

CHEESSE    (per  prrson) 


SALADS  (per  person) 

Lettuce    25 

Lettuce  and  Tomato 30 

Romaine    25 

Escarole 25 

Endive   .'.30 

Cucumber      .      ,  .30 

Tomato    30 

Potato      25 

Fetticus,  Beets  and  Celery. 30 

Chi£fonade     ...  30 

Macedoine      35 

Combination    30 

Watercress    35 

Frtsh  Fruit   50 

Lobster  or  Chicken 50 

Crab    Flakes 50 

Mayonnaise  of  Lobster  or 

Chicken         75 

PASTRY  AND  DESSERT 
Omelette  Surprise,  Virginia. 50 
Omelette   Surprise,  Louise. 50 

With   Bar-le-Duc 50 

Omelette  SoufflSe,  Roth- 
child    50 

Peach  a  la  Prunelle 50 

Crepes,  Suzette 30 

Macaroons 20 

French  Pancakes   30 

Parisien  Apple  Tart 15 

Vienna   or    French 

Pastry   (1)    10 

Mixed    Cakes    25 

Rice    Pudding    20 

Cup   Custard    20 

Custard  Pie   15 

Cream   Puff    15 

Napoleon     15 

Brioche    10 

Pecanisques    15 

Hickoryisques    15 

Vanilla   * 20 

Moka    20 

Caramel    20 

Chocolate    20 

Strawberry   20 

Mixed   25 

Baked  Apple,  Plain 15 

With  Cream   20 

F*resh  Rhubarb   15 


Peaches  or  Pears. 


.25 


Gruyere   20 

Camerabert  20 

Midget  Gonda   50 


Mbnt   d'or 50 

Port   du  Salut 20 

Brie    20 


COFFEE,  TEA,  ETC.   (per  person) 

Pot  Coffee,  small 15        Arabian  Moka  Java  with  a  la  Diable 30 

Large  Pot  25  Cream  20  (for  2) 35        Youn?    Hyson    15 

Demi  Tasse    10         Turkish    25        English    Breakfast 15 

Special   Certified   Milk..  10  Special   Cream. 


Roquefort    2(i 

Stilton    20 


Ceylon.   Oolong   or 

Orange   Pekoe 15 

Chocolate  or  Cocoa 15 

25 


llir  jSbnt  BuMct-  Btziitb  in  ®ht  Jlirt  ^ntaunmt*  i«  maht  ^mlj  in  Hjt  Voitl.  mwain^  ■fasulirtc  purity  »nb  uniqui  quaitt;!. 
RICE    HOTEL,    HOUSTON,    TEX.VS  ;    RIGHT    HAND    PAGE.       SPECIALTIES    CARD    ATTACHED. 


Ci 


THE   PRACTICAL  HOTE]>  STEWARD 


STOREROOM  BOOKKEEPING  (AMERICAN 
PLAN). 

There  is  no  fixed  method  for  storeroom  book- 
keeping. Nearly  every  steward  has  some  idea 
of  his  own  in  which  he  desires  this  branch  of 
his  department  conducted.  When  it  devolves 
on  him  to  start  a  new  system  in  some  house 
that  is  just  being  opened  for  business,  he  goes 
to  the  stationer  and  has  a  set  of  books  made 
to  suit  his  plans,  and  if  the  method  is  practical 
will  be  the  adopted  system  of  that  particular 
liouse.  He  usually  adopts  a  plan  which  will 
enable  him  to  keep  well  informed  in  regard  to 
expense  of  his  department  and  make  prompt 
and  atv'urate  reports  to  the  management.  Ho^v- 
ever,  of  late  years,  the  march  of  progress  in 
this  department  has  kept  pace  with  the  ad- 
vancement of  modern  hotel  keeping,  and  sys- 
tems are  being  evolved  by  well-known  stewards 
which  are  practical  and  comprehensive  and  are 
met  with  approval  by  hotel  men  in  general. 
This  will  have  the  effect  to  nmke  hotel  store- 
room bookkeeping  more  uniform. 

The  steward  is  proud  to  have  a  well-kept  set 
of  books  in  his  storeroom.  They  show  business 
tact  ana  are  invariably  subject  to  comment. 

The  object  of  storeroom  bookkeeping  is  to 
enable  the  steward  to  observe  from  day  to  day 
the  receipts  and  disbursements  of  supplies  and 
whether  properly  and  economically  handled,  and 
also  to  guard  against  leakages. 

A  simple  yet  comprehensive  system  which  I 
have  found  to  meet  all  requirements,  and  is 
extensively  used,  is  a  set  of  three  books,  name- 
ly, a  receiving  book,  an  issue  book  and  a  stock 
book. 

The  receiving  book  is  a  plain  day  book  or 
journal  (such  as  is  used  in  all  business  houses), 
in  which  is  entered  the  quantity,  kind  and  price 
of  goods  as  they  are  received.  Afterward  these 
entries  are  compared  with  the  regular  invoices, 
and  the  latter  api)roved  (or  returned  for  cor- 
rection if  necessary)  by  the  steward  and  sent 
to  the  office  to  be  audited. 

The  issue  book  is  for  entering  in  the  requisi- 
tions as  they  come  from  tlie  different  depart- 
ments and  are  tilled. 

The  stock  book  is  used  to  record  all  goods  on 
hand  on  the  day  of  stock  taking — usually  once 
a  month.  A  plain  journal  answers  for  this 
work,  unless  it  is  desirable  to  keep  a  continual 
check  on  the  stock  from  day  to  day,  for  which 
purpose  there  are  some  very  complete  ones  in 
the  market  (notably  the  Fulwell  stock  book), 
which  will  enable  the  steward  to  check  any 
part   of  his  stock   in   a   very  sliort   time. 


The  Hotel  Monthly  System  of  Storeroom  Book- 
keeping. 

For  a  clear  and  concise  illustration  of  these 
books  (receiving,  issue  and  stock)  I  know  of 
no  better  way  than  to  reproduce  the  article  on 
store  room  bookkeeping  ' '  Hotel  Monthly  sys- 
tem,"  which  appeared  in  the  Hotel  Monthly 
of  date  May,  1895  (as  regards  the  receiving 
and  issue  books),  and  a  part  of  a  similar  article 
in  the  issue  of  "Vlay,  1893  (as  regards  the  stock 
book)  :  [In  this  latter  illustration  an  extra 
book  for  the  wiiieroom  is  referred  to  and  illus- 
trated.] 

The  books,  etc.,  needed: 

A  receiving  book.  (An  ordinary  two-column 
wide  page  journal  answers  the  purpose.) 

An  issue  book.  (A  book  ruled  similar  to  the 
one  illustrated  on  page  63,  the  page  measuring 
about    14x16   inches.) 

A  stock  on  hand  book.  (An  ordinary  manilla 
paper  copying  book,  with  index,  answers  the 
purpose.) 

A  hook  or  sjiindle  for  the  requisitions. 
The  Receiving  and  Issue  Books. 

All  goods  received  must  be  accomiranied  ■with 
the  invoice,  and  the  invoices,  after  being 
O.  K.  'd,  should  be  copied  and  itemized  into  the 
receiving  book.  At  the  close  of  each  day  foot 
up  the  total  value  of  the  goods  received.  This 
will    illustrate: 

May   1st,   1895. 
F.  M.  SMITH, 

3  gals.   Selects,   @  $1.25 $3.75 

20  lbs.  Salmon,  @  15c 3.00 

$0.75 

ARMOUR   &   CO., 

200  lbs.  Beef  Loin,  @  12c.  .  ..$24.00 
60  lbs.  Mutton,  @  lOi^.c 6.50 

CORE  IX,  MAY  &  CO., 

140    lbs.    Granulated    Sugar, 

@   5c    $  7.00 

10  gals.   Vinegar,  @   12c....      1.20 
1  doz.  Olive  Oil 2.00 


$30.50 


$10.20 

$47.45 

»     »     » 

At  the  beginning  of  the  month  take  an  in- 
ventory of  the  storeroom  and  enter  the  total 
value  of  the  stock  on  hand  in  the  place  pro- 
vided for  it  in  recapitulation  column  of  the 
issue  book.  In  this  case  say  the  stock  on  hand 
inventories  $800. 

All  requisitions  must  be  signed  by  the  head 
or  the  acting  head  of  the  department  from 
which  they  come.  At  the  close  of  day  these 
are  assorted  and  entered  into  the  issue  book, 
each  under  its  particular  head,  after  the  man 


THE  PRACTICAL  HOTEL  STEWARD 


63 


Date, 


Storeroom  Issue  Book,  Hotel  Monthly  System. 


KITCHEN 

DINING  ROOM 

OFFICE 





BAR 



-■ 

2  dot. 

Sweettireads 

1 

60 

6  gal. 

Cream 

3 

las 

1 

50 

Ssal 

Bourbon 

9 

50 

10  Ibt. 

Flour 

30 

20lb>. 

Sugar 

1 

1  bat. 

Ink 

30 

3  doz 

Lemon 

eo 

3  doz. 

Egs> 

60 

i  bu. 

Peache» 

1 

50 

e 

Toilet  Paper 

42 

2  lbs. 

Cluxse 

30 

5U  U». 

Soaat 

7 

50 

1  lb. 

Tea 

45 

S2 

22 

$10 

40 

$10 

00 

$B 

95 

1            LAUNDRY 

16  lbs. 

S'jap 

6i 

Blueing 

20 

.84 

INDIVIDUAL  ACCTS. 

IbbU 

FUturi  Proprietors 

1 

family  residence  ) 

$5 

00 

■ 

HOUSEKEEPER 

2 

Brooma 

36 

Pumice 

25 

.61 

BAKERY  AND  PASTRY  R 

DOM 

G  doz. 

HjS^i 

1 

20 

10  lbs. 

Batter 

2 

25 

RECAPITULATION 

$3 

45 

Kitchen 

10 

Diniac  Room 

5 

93 

Bakorj  4  Paatry  R«3i 

3 

« 

Office 

2 

22 

Laundry 

84 

SERVANTS'  UALL 

Houaekeeper 

61 

12  lbs. 

.SVj/ar 

60 

Servant's  Hall 

1 

50 

3  Its; 

Coffee 

90 

Miscellaneoua 

$1 

50 

21 

57 

Bar 

10 

40 

Individual  Accounts 

5 

Total, 

J  39 

97 

Stock  on  Hand  this  a.M. 

800 

00 

Received  to-daj 

47 

iS 

847 

45 

MISCELLANEOUS 

Issues  to-day 

39 

97 

Stock  on  Hand  tbis  T.ufSO? 

48 

House  count     28 

Cost  per  capital  CtS. 



ner  shown  in  the  aceoniiianviiig  illustration.  It 
is  an  easy  matter  to  foot  np  the  totals  of  the 
issues  to  the  different  departments  and  enter 
them   in   the   recapitulation   column,   where  the 

sum  total  of  the  issues  for  eacii  day  is  obtained 

*     *     * 

With  these  figures  and  the  liouse  count  it  is 
an  easy  matter  to  find  the  cost  per  capita  tor 
the  day.  For  instance,  by  dividing  the  total 
amount  of  the  issues  in  dollars  and  cents  by 
the  number  of  the  house-count,  the  cost  per 
capita  is  obtained  (see  in  illustration:  $24.57 
of  the  recapitulation  divided  by  28,  house 
count,  the   cost   per   capita    is   shown   to   be  87 


cents.  Issues  to  the  bar,  or  to  individual 
account — that  is,  issues  for  outside  the  hotel, 
as  to  the  owner's  private  residence,  etc. — do 
not  figure  in  the  per  cajiita,  and  therefore  are 
separated  in  the  recapitulation).  The  value  of 
the  stock  on  hand  is  also  ascertained  from  day 
to  day  by  adding  to  the  stock  on  hand  in  the 
morning  the  total  amount  of  the  receipts  for 
the  day,  and  deducting  from  the  figures  so  ob- 
tained tlie  amount  of  the  day's  issues,  when 
the  figures  show  the  value  of  stock  that  should 
be  on  hand  next  morning  when  the  storeroom 
opens. 

By  this  system  an  inventory  of  the  storeroom 


64 


THE  PRACTICAL 


taken    at   the   end    of   the   month    should    give 
figures  corresponding  very  closely  witii  the  stock 
on  hand  entry  in  the  issue  book  at  the  end  of 
tlie  niontii. 
The  Stock  on  Hand  Book. 

Stock  taking  and  keeping  track  of  stock  on 
hand  is  facilitated  by  two  indexed  blank  books, 
one  for  the  reserve  storeroom  and  the  other  for 
the  wine  room.  (If  no  wine  room  then  one 
book  is  sufficient.)  Ordinary  copying  books  of 
manilla  pai)er,  costing  from  75  cents  to  $1.50 
each,  according  to  size  and  quality,  are  satis- 
factory for  this  purpose.  In  these  books  a  page 
is  given  to  each  article  and  the  articles  are 
indexed  so  that  they  can  be  readily  referred  to. 

To  illustrate:  Suppose  there  are  three  bar- 
rels of  Bourbon  whisky  in  the  wine  room. 
These  would  each  have  a  page  and  be  num- 
bered, say,  2,458,  2,459  and  2,460,  respectively. 
One  page  Avould  be  headed  ' '  Bourbon  2,458  ' ' 
and  under  it  so  many  gallons  as  the  barrel  con- 
tains, say,  SSy^,  and  also  the  price  paid  for  it 
and  the  date  it  was  received.  In  using  from 
the  barrel  each  separate  amount  as  drawn  from 
it  is  subtracted  and  debited  to  the  department 
to  which  it  goes,  together  with  date,  etc.,  as 
shown  below: 

BOURBON,  2,458  Page  246 

June  9,   1892,  56  Vo  gals.  (77  $1.90 

Sept.  9,  1892,  3       "       Bar, 


Sept.  10,  1892, 


531/2 
1% 


Kitchen 


52 


Articles  added  to  the  stock  on  hand  are  en- 
tt-red  on  the  stock  book.  For  instance:  Sup- 
pose there  are  4  boxes  of  P.  &  G.  soap  in  the 
reserve  storeroom.  A  page  of  the  stock  book 
would  show  that.  Ten  other  boxes  of  P.  &  G. 
soap  are  received.  These  would  1),'  entered 
on  the  same  page  and  added  to  tiie  stock  on 
hand,  giving  a  total  of  14  boxes  on  hand. 

These  stock  on  hand  books  keep  the  steward 
and  the  proprietor  infonued  daily  of  the  vari- 
ety and  quantity  of  the  stock  on  hand,  and 
are  also   invaluable  for  reference  when  buying 

supplies. 

*     *     * 

Daily  Report  to  the  Management. 

Tiie  daily  rcixiit  to  the  inniiagiMiieiit  is  made 
every  morning  for  the  previous  day's  transac- 
tions, and  is  practically  ;i  copy  of  the  totals 
from  the  "Daily  Issues"  liook,  alidut  like  the 
following  illustration,  the  figures  on  which  are 
taken  from  the  Hotel  Monthly  issue  book, 
except  that  they  are  somewhat  differently  ar- 
ranged. 


HOTEL  STEWARD 

The  sheet  is  about  4  inches  wide  by  6  inches 
long.  The  items  are  divided  in  three  depart- 
ments, namely:  first.  Commissary;  second, 
(ieneral  Expenses  and  third  Individual  accounts. 

Under  the  head  of  ('onimissary  are  placed 
Kitchen,  Dining  Room,  Bakery  and  Pastry. 
Helps  Hall  and  Miscellaneous,  which  latter  in- 
cludes ice,  banquets,  etc.  Under  General  Ex- 
])ense  are  iiu' hided  Bar,  Housekeeper,  Office 
and  Laundry;  and  under  Individual  are  such 
items  as  are  charged  to  the  proprietors  or 
parties  favored  and  not  chargeable  to  the  per 
capita  of  supplies.  These  individual  account 
issues  are,  however,  charged  to  the  parties  from 
the  office  and  the  storeroom  credited  with  the 
amounts. 

HYDIi  PARK  HOTEL,  Yokk,  Pa. 

May  2,  1895. 

DAILY  REPORT  OF  STOREROOM   ISSUES. 


Commissary. 

Kitchen 

IC 

Dining  Room 

5 

9,S 

I'astry  and  Bakery 

3 

4S 

Helps  Hall 

I 

50 

Miscellaneous 

20 

90 

Genekal  Expense. 

Bar 

10 

40 

Housekeeper 

61 

Office 

2 

22 

Laundry 

i 

84 

14 

07 

Indix-idial. 

1 

'I'otal 

34 

97 

Stock  on  hand 

800 

Pinchased 

47 

45 

Total 

847 

45 

Less  issues  as  above 

.34 

97 

Bal.  stock  on  liand  this  day 

8J2 

48 

Signed,  J.  T.  stewaid. 

The  total  of  tlio  commissary  only  is  taken 
to  ascertain  llie  jicr  capita  cost  of  siq>plies, 
but  the  grand  total  of  all  the  de|):u'tments 
should  be  taken  (as  shown  in  the  issue  book) 
to   ascertain   the   stock   on   hand. 

Keeping  and  Issuing  Stores. 

The  storeroom  should  be  iu  charge  of  a  com- 
petent and  trustworthy  man,  one  who  will  at- 
tend strictly  to  his  work  and  not  become  famil- 
iar with  the  help.  He  should  be  ])unctunl  in 
keeping  the  lioui's  for  issuing  the  supplies  to 
the  different  departments.  Notice  of  such 
hours  should  be  ])osted  in  a  conspicuous  place 
in  every  department,  that  the  various  heads 
thereof  may   be  governed  thereby.     The  hours 


THE  PRACTICAL  HOTEL  STEWARD 


65 


between  the  time  for  issuing  are  occupied  by 
the  storekeeper  to  attend  to  his  books.  He 
should  keep  his  goods  nicely  arranged,  n  per 
niauent  place  for  everything  so  that  not  too 
much  time  need  be  taken  up  in  finding  any- 
thing in  his  absence. 
How  to  Avoid  Shrinkage. 

In  issuing  stores  the  storekeeper  should  pay 
especial  attention  to  avoid  too  great  a  slu'ink- 
age  in  his  stock,  which  is  sure  to  occur  wliere 
all  perishable  goods  are  weighed,  measured  or 
counted  without  making  allowance  for  some 
waste,  as  in  fresh  or  salted  meats,  milk  and 
cream  or  fruit.  For  instance,  a  loin  of  beef 
weighs  67  pounds  at  the  time  received;  it  is 
hung  in  the  refrigerator  and  after  two  or  three 


days,  when  taken  out  and  weighed  again,  it  will 
have  lost  say  two  pounds,  and  if  one  loin  is 
used  every  day,  at  the  eiul  of  tlic  niontli  there 
would  lie  a  loss  of  60  pounds.  Allow  the  same 
average  of  loss  in  all  meats  and  at  the  end 
of  the  month  there  will  be  a  shortage  in  stock 
for  which  it  is  hard  to  account.  A  similai" 
result  \\  ill  be  met  with  in  all  perishable  sup- 
plies. 

[  have  found  the  safest  way  is,  when  issuing 
to  add  a  fraction  of  a  cent  to  the  cost  price, 
this  being  done  in  order  to  make  due  allowance 
for  the  natural  shrinkage.  For  milk  and  cream, 
cliarge  each  department  its  proper  proportion 
from  the  invoice;  fruits  by  the  whole  or  frac 
tion  of  a  package,  instead  of  by  the  dozen. 


A  WAY  TO  KEEP  TRACK  OF  THE  STORE  ROOMS 


Ernst  Clarenbach's  Improved  Ruling  for  Store  Room,  Wine  Room,  Bar  and  Cigars  Inventory  Books 

with  Supplemental  Sheets  for  Showing  Daily  Receipts  and  Issues  and  Continuous  Inventory. 

From  the  Hotel  Monthly,  June,  iqi2. 


Ernst  Clarenbaeh  has  devised  a  new  ruling 
for  his  system  of  keeping  track  of  the  wine 
room  and  storeroom,  so  that  one  can  tell  the 
quantity  and  value  on  hand  at  the  first  of  each 
month,  and  very  quickly  ascertain  quantity  and 
value  on  hand  cf  each  item  at  any  time  during 
the  month. 

We  asked  Mr.  Clarenbaeh  to  fill  in  a  leaf  of 
his  Inventory  Book  with  a  few  items  showing 
method  of  keeping  it;  also  to  fill  in  one  of  the 
Receiving-Issues  Sheets  used  in  connection  with 
the  Inventory  Book,  so  that  we  could  illustrate 
his  method  in  The  Hotel  Monthly.  He  very 
kindly  consented,  and  we  have  had  engravings 
made  from  the  pages  he  filled  in. 

The  engraving  at  the  top  of  pages  66  and 
67  is  that  of  the  Inventory  Book  as  used  for 
the  storeroom.  The  single  page  of  this  book 
is  12  by  Viy-2.  inches.  There  are  twenty-five 
numbered  lines  to  the  page,  and  the  open  page 
is  shown  as  on  pages  68  and  67,  the  binding 
space  in  The  Hotel  Monthly  representing  the 
binding  space  in  the  Inventory  Book.  Thus, 
on  the  left  hand  page,  the  market  list  is  en- 
tered as,  "Peas"  on  line  1,  "Corn"  on  line  2, 
"Tomatoes"  on  line  3,  etc.  The  line  extends 
across  the  double  page,  and  is  keyed  on  the 
right  hand  page  by  corresponding  line  num- 
bers, for  convenience  in  making  the  entries. 
The  peas  are  in  gallon  packages:  on  January 
1  priced  33%  cents;  on  April  1  priced  45  cents. 
That  is,  there  is  a  space  available  for  record- 


ing changes  in  price.  This  space,  under  head 
®f  "Cost  and  Selling,"  in  the  illustration,  is 
utilized  to  suit  the  convenience  of  the  party 
making  the  entries.  The  headings  may  be  ig- 
nored; or  used  for  the  wine  room,  in  particu- 
lar, to  show  both  cost  and  selling  prices.  The 
ruling  is  such  that  it  can  be  adapted  to  both 
the   storeroom   and  wine   room. 

Following  along  Line  1  we  find  102  gallons 
of  peas  on  hand  January  1,  valued  at  $34,  and 
144  gallons  on  hand  February  1,  valued  at  $48. 
The  ruling  carries  the  inventory  the  first  of 
each  month  for  all  year. 

On  the  first  of  each  month  the  Receiving- 
Issues  Sheet,  ruled  to  align  with  the  Inventory 
Book,  is  fastened  into  the  Inventory  Book,  as 
shown  in  the  middle  illustration  on  pages  66 
and  67.  This  illustration  shows  the  upper  part 
of  one  of  these  sheets  as  it  appears  fastened 
into  the  open  page  of  the  Inventory  Book.  The 
sheet  in  the  illustration  is  that  used  for  the 
month  of  January.  It  will  be  noted  that  six 
gallons  of  peas  were  used  on  the  first,  twelve 
gallons  on  the  second,  six  gallons  on  the  fourth, 
six  gallons  on  the  sixth,  twelve  gallons  on  the 
eighth,  and  so  on,  and  for  the  full  month  174 
gallons  of  peas  issued. 

And,  it  will  be  noted,  that  36  gallons  of  peas 
were  received  on  the  sixth,  36  gallons  on  the 
twelfth,  and  so  on,  and  for  the  full  month  216 
gallons  received.  The  '  *  Issues ' '  entries  are 
all  entered  on  the  lower   half  of  the  divided 


66 


THE  PRACTICAL  HOTEL  STEWAED 


Year  191  a                                                Cl^tiv^^^S^^ir-^      Inventory                                 CLARENBACHS 

N4Mf  AND  MSCRIPTIO** 

-0             Piaati 

COS.  ,»D  SEILINO 

o.»       U^     ( 

D.U         J'-X    / 

Due      >Va^     1 

DiK      Ci_j>''     J 

.-» 

0... 

>_ 

o.u> 

._» 

Oaku4 

.'-» 

-lft^„ 

'      ...L 

V    ■ 

tfi 

_ilii-c 

' '-./,' 

l«  a- 

C^    .1 

^  '.. 

L_    , 

'^o 

l^f. 

7  !^' 

',.. 

^^_-„-f--.. 

u..  . 

,^o 

/32i 

■in 

75-0 

'-,1^ 

<70.  .^>.>.  C, —  \ 

'  ?,, 

»,  f^t 

•s^/,    ?■<!, 

1 

, 

f    CO 

fA^-*-^ 

rA 

6 

-^±7 

6 

7 

8 

CLARENBACH  S  IMPROVED   RULING  FOR  STORE  ROOM  INVENTORY 


Year  191  a 

^^^ro^^^ys^^.,r-,~j^- 

Sheet  No.      /                   Month  of      ^  a  ,^_'   191  St 

NAINe  AND  DESCRIFTION 

^r 

P«aip;( 

COST  A^0  SEILINO 

RECEIVED    AND    ISSt^ED 

' 

■ 

• 

" 

• 

' 

• 

• 

.0 

•• 

'■ 

■• 

" 

•• 

-!£„„ 

1 

opX 

V    ' 

..^..  i  , 

B 

~ 

T? 

^" 

■i-.-v 

(n 

fr> 

C_      ^ 

2 

V- . 

Vi...    , 

t 

?'^ 

"~ 

'  ^  0  ^ 

r. 

n^ 

^ 

c, 

5 

■al__,„^l^.^ 

3 

r,„C. 

V    . 

, 

'11= 

c/j.    .„^j,,     (  „„^..    \ 

4. 

3>, 

».,   *-st 

>'/,    fV, 

, 

r«f-»-4, 

fit 

■     ^       T    ^ 

5 

e 

6 

B 

7 

B 

■ 

8 

B 

ILLUSTRATION   OF   RECEIVING-ISSUES  SHEET  AS  FASTENED  IN   INVENTORY  BOOK 


numbered  Line  indicated  by  I,  and  the  "Re- 
ceived" goods  are  on  the  upper  half  of  this 
divided  line,  indicated  R.  This  is  a  clever  idea 
for  separating  goods  issued  and  goods  re- 
ceived for  quick  action  in  totaling  for  con- 
tinuous inventory. 

By  referring  to  entries  illustrated  on  the  In- 
ventory Book  at  top  of  pages  66 &  67  it  will  be 
seen  that  there  were  102  gallons  of  peas  on 
hand  January  1;  that  during  the  month  (re- 
ferring to  the  Receiving-Issues  sheet)  21G  gal- 
lons were  received,  which,  added  to  102,  shows 
a  total  of  318  gallons.  The  Receiving-Issues 
sheet  showed  104  gallons  issued.  Subtract  this 
from  318  and  it  leaves  144  gallons  on  hand 
the  first  of  February,  which  is  shown  in  the 
Inventory  Book  as  valued  at  $48. 

To  more  clearly  explain  the  Receiving-Issues 
sheet  a  separate  engraving  is  made  illustrat- 
ing it  as  detached  from  the  inventory  book. 
See  foot  of  pages  66  and  67. 

In  his  letter  to  the  editor,  Mr.  Clarenbacli 
writes : 


' '  I  have  filled  in  the  sheets  as  they  would  be 
used  for  Storeroom  Inventory  and  Storeroom 
Receipts  and  Issues.  When  the  book  and  sheets 
are  used  for  Wine  Room  and  Bar  we  also  use 
the  column  in  the  Issue-Receiving  Sheets  headed 
'Selling   Price    of   Issues,'    which    is    not    used 


Sheet  No.    J. 

^. 

<    lOI  s. 

(1 

RECEIVED    AND    ISSUED 

■ 

■ 

- 

• 

• 

' 

• 

• 

.. 

•• 

•' 

•' 

•■ 

S(. 

^( 

1 

Cn 

(, 

(, 

1- 

, 

ia.| 

Sf 

c 

„^ 

L 

^ 

ILLUSTRATION   OF   RECEIVING- ISSUES 


THE  PRACTICAL  HOTEL  STEWARD 


G7 


>:&Lo-i_a- "nSft-sO   ^.Inventory                                 CLARENBACH'S 

nT 

D.„    -^. 

-^^  • 

[....^.....o-^l 

D.,.^^ 

J*|  1      1   0,,,    GX.^     1 

0.1.  "?J<^-  ^   ' 

D.„C3<.i-     1 

D.«VuCr^-l 

„.,.  >^.. , 

^r 

o.u- 

««Ji 

o.jj 

.—., 

o.u.^ 

.J.       lo....,  { 

.J. 

0.^.. 

i_., 

O.U.. 

.^, 

o.uu 

.^., 

..-.. 

1 

1 

2 

2 

3 

3 

* 

4 

6 

5 

6 

6 

7 

7 

8 

8 

THE  BOOK  ALSO  ADAPTED  FOR  WINE  ROOM,  BAR  AND  CIGARS. 


CLARENBACH'S 

Um 

RECEIVED     AND     ISSUED 

I.UI 

RKdred 

C<nl  ol  StiKk 
liMM 

SclIlDt  PriM 

LIK 

11 

11 

5l 

•: 

1 

-i 

1  1 

•• 

" 

" 

•• 

» 

" 

•» 

" 

~ 

» 

" 

" 

n 

" 

- 

•■ 

■dlUMd 

Mj 

" 

?iC, 

2'C, 

=T 

1 
1 

— 

1 

(f 

(p 

17 

|J 

C 

,.^        1 

?■)■ 

a-f 

7^ 

r 

2 

* 

(. 

=, 

n'^ 

ri^ 

'r 

r', 

3 

-^ 

"* 

4 

;, 

'^ 

i 

5 

* 

6 

" 

r 

8 

TO  SHOW  CONTINUOUS  INVENTORY  OF  EACH  ARTICLE  DURING  THE  MONTH. 

for  storeroom  work."  deep  by  16^4   inches  wide.     The  binding  space 

On  the  back  of  each  of  the  Receiving-Issues  is  the  same  as  indicated  by  the  binding  space 

sheets    is    printed    a    form    for    recapitulation.  in   The  Hotel  ]\Ioxthlv   illustration. 

This  is  shown  on  i^age  68,    as  used  for  Bar  and  The    Inventory    Books    are    printed    on    buff 

Cigars  only.  paper,  and  the  Issues-Receiving  Sheets  on  blue 

The    Receiving-Issues    Sheet    is    12 1^    inches  paper.     In  operation,  as  many  Inventory  Pages 


CLARENBACH'S 

Urn 

RECEIVED     AND     ISSUED 

Toul 

C»..IS.~l 

(-1  ,1  Sl«k 

Srillat  Pito 

r 

i! 

ll 

1 

i 

6 

1 

1 

■• 

— 

■• 

'• 

» 

" 

- 

- 

" 

- 

" 

" 

M 

M 

•0 

•■ 

ii 

ii<i 

2/C 

If4 

I22£ 

n 

i; 

«r» 

1 

1 

;  Y^ 

Ir 

<^) 

'f  F 

<r 

C 

13 

IS 

ll?, 

<. 

li 

af 

7- 

2lin      _ 

1 

- 

5r 

2 

fci 

fnf, 

^ 

C. 

'i 

nl 

^ 

<r 

n1 

3 

•^ 

4 

« 

* 

6 

" 

1 
1 

6 

" 

■ 

7 

'' 

_e 

, 







, 

\- 

- 

e 

SHEET  DETACHED    FRCjM    INVENTORY 


6S 


THE  PRACTICAL  HOTEL  STEWARD 


RECAPITULATION 


On  hand  1st  of. . .  .H-r«txvVr 191^ 


Bought  during  month  of 


.19ia 


Issued  durhig  month  of. 


Inventory  should  be 


Actual  inventory  is 


short 


COST  P 


S/gro 


i/-^5s 


a.'^/f 


aoScS 


2.0a, 


ICE 


So 


Oo 


I  o 


5"© 


V-o 


RECAI'ITUI-ATION       FOR       CLARENBACH        RECEIVING- 
ISSUES  SHEET  (used  for   BAR  AND  CIGARS  ONLY). 


are  used  as  is  necessary  to  carry  the  entire  in- 
ventory, three,  four,  five,  six,  or  more,  as  the 
case  may  be. 

The  time  and  labor-saving  possibilities  with 
the  use  of  Inventory  Book  and  Issues-Receiv- 
ing Sheets  can  be  appreciated  when  it  is  real- 
ized that  the  names  of  articles  in  stock,  to- 
gether with  size  and  i)ackage  of  each  article, 
need  be  written  into  Inventory  Book  but  once 
each  year  for  the  purpose  of  taking  a  monthly 
inventory,  the  keeping  of  an  actual  record  of 
all  goods  received  and  issued  daily,  a  perpetual 
inventory,  and  a  positive  proof  on  each  article 
at  each  inventory  taking  period. 
*     «     » 

These  rulings  have  been  placed  on  the  mar- 


ket,   as    they    ineet    the   requirements    of   most 
hotels. 


Saving  in  American  Plan  Dining   Boom 

A  successful  hotel  manager  operating  on 
the  American  plan,  in  a  conversation  with  the 
editor,  told  how  he  had  changed  the  fortunes 
of  his  dining  room  from  a  loser  to  a  winner; 
the  difference  aggregating  six  thousand  dol- 
lars a  year. 

"It  was  a  house  that  I  had  recently  taken 
the  managomont  of.  One  morning  I  sat  at 
liroakfast  with  one  of  the  guests  and  observed 
that  the  waitress  brought  several  more  items 
than  the  guest  had  ordered,  and  some  of  it 
was  wasted.  The  guest  called  my  attention 
to  this,  saying,  'I  think  if  the  waitress 
l)rought  only  what  I  ordered  that  several 
cents  a  meal  could  be  saved  to  the  house, 
and  the  meal  be  just  as  well,  and  perhaps 
better,   served.' 

"I  immediately  took  the  matter  up  with 
the  head  waitress,  and  'the  head  waitress  in 
turn  with  each  of  her  girls,  and  emphasis 
was  placed  on  the  instruction  that  waitresses 
must  not  bring  more  than  the  guest  ordered. 

' '  I  observed  when  this  new  rule  went 
into  effect,  which  it  did  right  away,  that  the 
guests  were  equally  well  served,  and  it  made 
a  difference  of  four  and  a  half  cents  on  a 
meal  in  the  saving  for  the  house;  which 
you  can  readily  understand,  with  any  amount 
of  business,  would  mean  a  saving  of  thou- 
sands of  dollars  in  the  course  of  a  year. 
That  is  how  the  change  from  a  loser  to  a 
winner  was  accomplished." 


The  Eoach  Ran  Up  the  Spout 

The  manager  of  one  of  the  leading  golf  clubs 
in  the  vicinity  of  Chicago,  speaking,  the  other 
day,  on  the  subject  of  being  careful  in  the 
cleaning  of  silver,  said: 

"I  learned  my  great  lesson  several  years 
ago,  when  after  the  coffee  pot  had  been  rinsed, 
a  cockroach,  who  had  sought  shelter  in  the 
spout,   went   to   table. 

' '  Yes,  sir,  it  actually  happened. 

"From  that  day  to  this,  no  matter  whether 
it  is  myself,  or  any  employe  whom  I  direct, 
every  coffee-pot  and  tea-pot  that  is  cleaned  is 
finally  rinsed  by  pouring  out  thru  the  spout. 

' '  Tlie  cockroach  incident  which  T  refer  to 
was  where  the  coffee  pot  had  been  rinsed  all 
right,  but  the  water  emptied  from  the  body  of 
the   pot  instead  of  from  the  spout. 

' '  Mr.  Cockroach  had  run  up  into  the  spout 
and  staid  there  until  the  pot  was  refilled,  wheu 
the  tragedy  at  table  followed." 


Accounting  System  of  a  Country  Hotel,  European  Plan 


The  Forms  Devised  by  Miss  McGillan,  Bookkeeper  of  Hotel  Sherman,  Appleton,  Wis., 

by  which  She  is  Enabled  to  Make  Satisfactory  Daily  and  Monthly 

Reports  of  the  Business  of  All  Departments. 


Exposition  Showing  Entries  for  a  Month  (Dummy  Figures  Used)  and  the  Sheets  Photographed  so  as 
to  Give  Readers  of  The  Hotel  Monthly  the  Best  Possible  Insight  to  the  Method  of  Accounting. 

(From  tJie  June,  igij,  Hotel  Monthly.) 

Miss  MeGillan,  bookkeeper   at   Hotel   Sher 


man,  Appleton,  Wis.  (a  hotel  operated  on  the 
European  plan  with  rates  from  75  cents  to 
$2  and  with  departments  of  rooms,  restau- 
rant, cafe,  lunch  room,  bar,  cigar  and  new^s 
stand  and  laundry),  has  evolved  a  system  of 
accounting  that  shows  in  detail  the  complete 
action  of  the  house  and  enables  her  to  produce 
a  daily  statement  in  about  as  satisfactory 
and  concise  a  form  as  any  hotel  proprietor  can 
wish  for. 

Miss  McGillan  has  studied  the  problem  for 
three  years  with  the  object  of  incorporating 
in  her  accounting  system  all  exjiense  items 
right  from  the  original  foundation,  so  as  to 
ascertain,  not  approximately,  but  actually,  the 
cost  of  operation;  and,  also,  by  keeping  close 
track  of  the  receipts  from  all  sources,  is 
enabled   to   strike   a  true   balance. 

In  brief  Miss  McGillan 's  system  is:  Two 
sheets  of  paper  of  the  same  ruling,  and  meas- 
uring about  18  inches  square.  These  are  for 
Department  Reports  and  Issues.  They  are 
ruled  with  30  cross  lines  and  34  columns  to 
the  sheet,  31  of  the  latter  headed  in  figures 
1  to  31  for  the  days  of  the  months. 

SHEET  NO.  1  is  a  detailed  report  on  meals 
for  the  month.  The  first  column  on  sheet 
No.  1  is  for  the  department,  the  next  31  col- 
umns for  the  days  of  the  month,  and  the  last 
two  columns  are  dollars  an<l  cents  columns  for 
the  total. 

The  sheet  is  ruled  off  horizontally  in  sec- 
tions to  show,  in  the  first  section  of  it,  occu- 
pj'ing  four  lines,  the  number  of  meals  served 
in  each  department  and  the  average  receipt 
per  meal  in  each  department.  The  first  of 
these  horizontal  lines  shows  the  Venetian 
room  or  Main  Restaurant;  the  next  line  for 
the  Cafe;  the  next  line  the  Lunch  room;  the 
fourth  line  Total  Number  of  Meals  Served 
for  the  day.  These  figures  are  carried  day 
by  day  throughout  the  month  and  afford  op- 
portunity   for    comparison. 

Miss  McGillan  has  reports  from  the  cash 
register  and  the  head  waitress  in  each  depart- 


ment; also  the  used  checks,  by  which  she  is 
enabled  to  compute  accurately  the  number  of 
checks  for  each  meal  served,  the  average 
amount  received  per  meal,  and,  by  totaling 
all,  gets  the  average  amount  of  the  checks 
from  every  source  in  the  feeding  end.  For 
comparison  with  this  (following  on  the  next 
horizontal  line)  she  has  her  Issues  to  Kitch- 
ens, giving  separate  cross  lines  each  for  veg- 
etables, fruit,  meats,  poultry,  fish,  lard,  but- 
ter, milk,  cream,  eggs,  flour,  yeast,  cheese, 
potatoes,  store  room  and  wine  room.  These 
are  all  carried  from  day  to  day  to  show  the 
cost  of  supplies  for  the  meals  served   above. 

The  next  line  is  for  "meals  to  help,"  which 
are  given  approximate  figures  and  carried  out 
from  day  to  day,  totaling  at  the  end  of  the 
month  to  indicate  a  credit  on  the  issues. 

The  next  line  shows  "net  issues." 

The  next  line  "fixed  expense."  The  next, 
"net  cost";  and  the  next,  "net  receipts." 

The  next  line  is  devoted  to  "loss  or  gain"; 
the  loss  entered  in  red  figures,  the  gain  in 
black  figures. 

The  next  line,  "average  cost  per  meal," 
and  the  last  line,  "average  receipt  per  meal." 

SHEET  NO.  2:  The  second  sheet  is  de- 
voted to  detail  on  Rooms,  Bar,  Cigars  and 
Laundry.  The  first  column  is  ruled  for  De- 
partment and  the  balance  as  of  sheet  No.  7. 
The  first  line  on  this  sheet  is  devoted  to  the 
number  of  rooms  occupied;  the  second  line  to 
estimated  receipts  from  same;  the  third  line 
average  receipt  per  room;  the  fourth  line 
issues  to  rooms;  the  fifth  line  daily  expense 
in  operating  rooms;  the  sixth  line  total  cost 
of  rooms  per  day;  the  seventh  line  total  re- 
ceipts from  rooms  per  day.  The  next  line  is 
devoted  to  loss  or  gain,  the  loss  entered  in  red 
figures,  the  gain  in  black  figures. 

This  report  is  also  filled  out  daily  and  af- 
fords splendid   comparison. 

The  next  line  of  this  sheet  is  devoted  to 
the  Bar.  The  first  cross  line  is  for  "sup- 
plies"; the  second,  "cigars,"  and  the  third, 
"store  room  issues  to  bar";  then  there  is  a 


70 


THE  PRACTICAL  HOTEL  STEWARD 


SHEET  NO.  1— Detailed  Report  on  Meals  for  March,  1913 


DEPARTMENT 
No.  OF  MEALS 
AVERAGE  RECEIPTS 


Venetian  Room 


Cafe 


Lunch  Room 


i2- 


1^ 
^1 


7^ 


7|T 
"^1 


7JJ 

^3 


T^ 


lij. 


7^ 


7^ 


7Z- 


1 3^ 

_2d. 


% 


10 


XJ^ 
^•^ 


11 


T3^ 

IT 


r3L 


1?. 


7Jo~ 


13 


7^ 


14 


^ 
V" 


/^ 
</ 


TOTAL  MEALS 


J/4> 


J6^ 


££7 


^/6 


v?^^ 


,^^ 


IM 


3ro 


^rr 


3J^ 


^3/ 


5/6 


36,9  fi9(' 


ISSUES  TO  KITCHEN 


Vegetables 


LJT/^ 


^■f^ 


■?   .3^ 


^•V^^ 


>^;Zo 


i'-;t'p 


^■v^ 


^■3a 


3.a5' 


6,-3^ 


^■/■a 


y:/j 


Fruit 


3.:io 


/j-l_ 


X^i  's. 


A  9'^ 


^./^ 


d?/^ 


i^^ 


l-ll 


IZ^£. 


Meats 


■32.  i.  3 


zzL^ 


^ 


iaj^ 


S£ja 


y /^  ^/^ 


/2^^ 


v?^./^ 


i^i£^. 


^if^ 


^iliii 


^y./. 


Poultry 


;2  <^V 


,;£i^ 


i^f^r 


¥^^  7-^f 


r/a 


£j^ 


•£.>r^ 


'^ 


y./a 


:iS3 


Fish 


l:/A. 


I:dl 


J.y^a 


/■V" 


z±t 


;Z./o 


3./ 3 


g^^. 


A_^ 


Lard 


JL 


-^ 


9^ 


:zjl. 


-^. 


-^ 


•A_a^-/-  '> 


^ 


-2: 


^ 


^r^ 


Butter 


MUk 


LjA 


ZAC 


^ 


7.yT 


<-h^ 


1^6 


6  'y^O 


/■^ 


/J^3 


7-^ 


lu 


/.X< 


/■as  /■i'5y./3 


/./J 


^. 


/■JZa 


/■/3 


/  Xo 


/■/3 


^ 


/^CT 


Cream 


'T^T.^a 


i-7/  7J^ 


■f-^/Vy-/J 


■»■/> 


A^-kS2) 


fp'y '  3.^^  V-  \n>  /£- 


Eggs 


Jj- 


.j£2. 


vO' 


.^ 


.u 


U'  .yy  .fd-  — 


f^ 


fc 


Flour 


Yeast 


MA 


/V^ 


/^^'^  /V^ 


/4/^ 


/W 


/><^<^ 


/.V<^ 


/^/^ 


///^ 


x-/<i^ 


/^<^ 


/^/.V6, 


./4- 


±£ 


/^'    ^»- 


_i2 


:^. 


_^ 


/^ 


/y     -^ 


Cheese 


Potatoes 


Store  Room 


:i-yo 


/■O  o 


/.  />  c 


^^ 


/^.^ 


/^. 


3y^a 


^ 


■/■ 


/2v:. 


?.v-~2T 


'■dS 


A2L£ 


iz£: 


^// 


//. 


^ 


;i^.r  /y./^ 


^^•^ 


/^.fZ'<i'if 


/^•y^ 


// 


//^t?^ 


/•■^/ 


^-^/ 


/9-^7 


Wine  Room 


TOTAL  ISSUES 


-^^if^ 


^^ 


Ajj> 


'£_^_/_S^ 


y^ 


^ 


£ML 


rsS^'f'f^SJ  fei;? 


jt:^/ 


£^ 


Tf-^^ 


Ov^ 


^1^ 


ZZJiL 


t>/-7a 


^f9/7^-*^ 


Meals  to  Help 


iZ£Z. 


^Z^ 


^t:^ 


ji-f.^ 


Z^.y^ 


X7.^ 


X/:^g 


^.^ 


Ji-^inr 


^^.i/sl/^rv 


izi 


NET  ISSUES 


/vr>y> 


-Jtfr/a 


^^ijS  •^S-oS  if.'/V  ii>-  a / 


3^/^ 


^^■^^ 


Daily  expense 


NET  COST 


dkU. 


V^Xt 


^i^^Xi^i-Z. 


^a/  i'Z 


iL^ 


'r'^^'7 


Miii-l  jj^^-xz 


y^llWil 


y-i'X:!- 


^Ji2. 


•¥;!j//s.77 


/aiZ3 


2£. 


^ 


£^ 


rj'^Y  rjiii  fiJH 


Hh 


RECEIPTS 


i<'3/a 


IA12£. 


/^■. 


/Sf.n  /£7.'/i  /■3a/o  /3/U 


/S/..a  /^M   /JfJO  /^^ 


iZL. 


/^-  /^f-7, 


GAIN 
LOSS 


Average  cost  per  meaf 


.T/.^^/ 


/o.y^  y;?y3 


3t.i3 


MM 


2JjLf.AlJi2i4tlk 


lpL.ii-i'S'3-l 


i<j.3l. 


P-M-^U} 


^/.Cj 


Average  receipt  per  meal 


3  / 


P^ 


3/ 


3^ 


40 


f-h 


3/ 


£lZ_Jl 


^JT 


30 


3Y 


40 


'  lf3      ¥^     ^(> 


^^  //o    i/  r   t^C    //^  ^    u/   //3    yc  */s  v^ 


IN   THE   "GAIN  OR   LOSS"  LINE,   LOSS  FIGURES  ARE 


THE  PRACTICAL  HOTEL  STEWARD 


71 


Detailed  Report  on  Meals  for  March,  1913 


15 


16 


17 


18 


19 


20 


21 


22 


23 


24 


25 


26 


27 


28 


29 


30 


31 


TOTALS 


7^ 


//^V 

•^ 


13-^ 
■r-y 


63.     JT 


7^ 


73 


/JTJ 


7^ 


77^ 


7^ 


I  L,3 


/V6 


•V- 


7^ 


^«?g 


t. 


7Z 


7£j 


^7 


t 

-;;^ 


G3 


7J. 


731 


?i. 


;z.  /»■» 


1^' 


137 


/^ 
»/ 


■^1 


/J3 


1^' 


-2.: 


V?     // 


/ 


5£^ 


3ro 


3Sif  3'9 


U^ 


4^ 


ii2^ 


3Uj42. 


3JJ_ 


S£% 


V^^'y, 


^fJ 


iifi 


^ 


liSi 


'/'^VCf 


Ji  /ff 


ti:y. 


i£££. 


^.•y 


^■;^^ 


<i7./^ 


^r/a 


^U^ 


£^ 


ii^. 


>/-^i'9.^ 


^  7J---^a6  '9-i'ia.io 


/a.6> 


^/ 


3.^0 


^■/^ 


Z_6£. 


^■77 


^./^ 


:Z£/ 


iJT^. 


_^^ 


i<^ 


-/l^^ 


■?fy 


<^i5- 


i2^ 


27-^. 


'^/^/^ 


-^'/•/^ 


■77- <^/ 


dfaij 


y/.'To 


3/-  OS  Jj,  .<T2>  Xa-i^a 


/ZJ"/ 


Mr<ii 


i!^-j7. 


JJ.^':^.T^ 


^1tf-»^ 


2jll 


s^ 


&^ 


K^iZ£_ 


f-^a 


f-/^. 


i^ 


V£. 


,i£-2z 


r.^ra 


±_^Z° 


£/J''3-i,a 


^.ai-&^-/a 


tS.'^a 


3.^a 


£:Z2 


^■^/ 


/;Z'/ 


g^g  I 


/-K^>- 


X-»^ 


i^r 


y~^o 


i^-^'^f 


i£>i. 


/■6  a  /.i,^ 


/^ 


;«'.? 


iL'—Z^. 


.Z^. 


Z^ 


-^ 


..^ 


/■a<y- 


/■/^ 


/S  /■  /,f'/(/a 


P'  /vn) 


/'■^i 


.^ 


.^^. 


Z^ 


^^^ 


Sa^o 


J^-^c 


^■-^^ 


7Jia 


fW" 


/a  X^ 


J'-^c 


/■A7 


y^rfe 


^^•a 


/^/  ;;7;^tf 


y«f ./ < '  ^  «4  t57^, 


/<rs  ' 


-Z_ 


,i£i 


//J- 


/.  ;Z^ 


//J 


_:2L 


//J 


_,fj_ 


/-■  ft.C7 


^fJ 


y~  x-t.  ■  /.^ 


^■^-/■-y^ 


.^^ 


Z^ 


11. 


.^/ 


rjL^y.^S 


ii.ya^.y>f  /a.i,^ 


f"Y 


/Z.3\'  ^Sf 


yg/y 


/^■v^    ya-yT--/3./i^  /'S-^-'-  /ii:3i\^.-7-y 


-/^-^ 


^i3_ 


/■-f<i' 


/-^/'    — 


.  f-j-   ^/ 


fj\ >2 


.^j 


X^^s-     ^6-    ^ 


/3^ 


£±£. 


/■Vd, 


x*/^ 


X  4^^^  /.A<:r 


X4/<i 


^-4/^ 


Zif:^ 


-^v'^ 


/-^^ 


/.y<../^c 


^■VL 


/.^^ 


y-^t. 


^•.y-j^t./.^^     d,  / 


-2£L 


^ 


-^^ 


/2_^ 


:^_^. 


_if£ 


.^ 


^ 


/■»  ^^ 


i^^± 


r^ :iS£ 


^^-     .g-jgy 


;JA. 


/< 


y/^-^-^f' 


x^g 


-^ 


iGL. 


/^if 


^^ 


2->^~B 


^vyV~ 


^^. 


^^-^ 


-^. 


^ 


^J 


2/<^J 


■^/Ta^ 


y^f^ 


5'-6^ 


J7-ii/ 


J;^ 


-<g-»^ 


A/ri-i' 


■z^'  tj-yg 


^''■^'' 


i?,<,^ 


3f/ 


<^/" 


.^ 


/^'  .;gr-    ^. 


X-ZCT  "  ^/iT 


^or 


-^^ 


-^ 


^^'     »<> 


_2Z£^ 


:2^ 


^f^ 


i^ 


M^,f9J. 


g/^V 


/z;^ 


Z^ 


£2^ 


Te/Z'/ 


^/•/^ 


££:^ 


£^21 


ZZj^-^ 


Z^^^'of 


^ 


£^ 


£2i2L 


^^f 


^/r./ 


^^^ 


S-^.^TB 


^;p:^n> 


^^io  ji^-^^ 


-^^"1^ 


2;^^Tr 


J^pn.n  -^ 


<P^-^ 


^^^j  •j^/.a.f 


■■±n 


^^■36, 


■■Ml 


^j.// 


^»^/ 


•"■^^f 


'/:2.i{  i^g.'l. 


v/-2/^ 


'r'*-'9if-''~y 


1Z./o£    ^^ 


^«^ 


^■lli^ii. 


■^^■iX 


-/iiix 


i<ii3JL 


-/^>^;z 


■y-/;t,J  ■^^■XZiiii.Xi. 


/'/•>■> 


y- 


faf^  i7-'r/ 


^: 


2££/ 


Z^// 


/^/v^ 


/>^/ 


f^j/  ^.it> 


(fj^ 


k^ 


li(jj_ 


2S^ 


^  ^. 


^ 


J  ^2-5 


^S' 


/^^•2  /^^ 


/«^/- 


/V^^. 


/7^U 


'loQ- 


///■Jo/9'O'  /^ 


/^i^o 


Z^^- 


/^-    /♦f/-<^«7 


-"/y^ 


/^^- 


^^ 


^2^: 


^^ 


*^<>^6^r.oy  :3'/i 


jiU 


^ch-^-H^ 


^M^ 


^/ 


v^;i.(io 


/i'/i/i' 


'fr.9' 


U<>''-3  •*■  7^-7 


'li  (-9 


^?<f 


i^ 


S'/ 


^ 


^r- 


^a 


^^ 


-2.J 


v^ 


^ 


Ai_ 


■/r- 


;if 


^ 


^/ 


3Jl-IA. 


X^ 


JJ 


^-y 


-/-/ 


^O 


^6 


V^ 


>^6 


V>^ 


^/ 


^o 


V/ 


j!/.-y^ 


yo 


yo 


^/ 


vs- 


^•y 


^o 


>// 


ENTERED  IN   RED  INK.       (ALL  GAIN    IN    ABOVE   ILLUSTRATION.) 


THE  PRACTICAL  HOTEL  STEWARD 

SHEET  NO. 2— Detailed  Report  on  Rooms,  Bar^ 


ROOMS 


8 


10 


11 


12 


13 


14 


No.  of  rooms  occupied 


ZjZ 


^/ 


HL 


Estimated  receipts  from  same 


Y^-^c 


\7rf^-y_ 


/6, 


// 


S^ 


/V 


£Z. 


^? 


2± 


2^ 


fa 


//.r-  /o 


Z^::^ 


/£f^ 


ff-   /^ 


^ 


///? 


^ 


Average  receipt  per  room 


A2^ 


A£^'. 


Issues  to  rooms 


/  /o 


.J^ 


/;^3 


/.:zg 


/^^  /  /9 


/.xs 


/J^ 


/^ 


/^ 


x-^j 


/;2^ 


,^^ 


./.?' 


./g 


^. 


•^/ 


/^ 


/^^/^ 


^ 


Daily  expense 


^<?/ 


■^^/ 


•y'^/ 


•y.^/ 


z?.^/ 


»y-^/ 


r2^ 


i^a/ 


i^-a/ 


y^y^, 


•y^/ 


/?<^/ 


•5^^ 


Cost 


.r^// 


jrz^.^; 


j-y..?!^ 


^^^/ 


'^y/? 


^•/a 


A'.?-: 


/~yi^/ 


'T7U  J-ri. 


•nr.7. 


Receipts 


rL£o. 


12— 


//s- 


y/J\n 


/o<f  ~ 


Z9_ 


^^ 


,f/'n> 


/^ 


GAIN 
LOSS 


5o- 


VV- 


^ 


^S 


^=. 


^y- 


BAR 


Supplies 


-?^^^'  — 


y/^. 


/£Z£ 


^ 


££2: 


^^^/  A^'/a 


•^y/-^ 


z^ 


'/•v; 


Cigars 


9^j' 


d^Ai 


it?" 


Storeroom  issues  to  bar 

— f 


2^^ 


/■i>f 


£^ 


3. /a 


Total  issues 


i^/-^r 


^/j.^ 


^^77 


-^^■/» 


Ji-r.f}  &^.J7  2y-73 


j^V-^i'^/v; 


»<3;ij 


'/*< 


Daily  expense  of  operating  bat 


f.^c 


f-^i- 


f  <rii 


^■^C 


^:n^ 


,2ijLk 


,^::^ 


^ 


^.yz. 


Cost 


^".S/ 


(^  ff 


V£^ 


3-/33 


3V  3'' 


34.^3 


iLfi 


^^■•^^y 


iZVr^ 


/£i2 


b-y'lf 


y^ 


Receipts 


iSZ. 


•/fM  \r^6,c 


v/^i'sr- 


££_. 


ii:^J^7^:>^ 


^/■9o 


^7J£  i'/^ 


GAIN 
LOSS 


IJU£. 


M 


La 


/£ 


^ 


/^.3^ 


/^. 


z^^ 


^^ 


^ 


^^ 


//f^ 


=^ 


I^ 


^y.-itf 


CIGARS 


Supplies 

Daily  Expense 


'Z±L 


3.J-^ 


'^^ 


//vy 


:i7  fS 


'TTyy  //yy 


Zi^ 


:^2^ 


;<2^ 


■^^  ^y-x 


Cost 


Vy-V 


Iiii£ 


.3g^V/tyv 


iZ^ 


/,?YV 


y/.'y^/y^ 


^>^-/- 


J2l^ 


l^LJJi 


^-^121^421^ 


Receipts 

GAIN 
LOSS 


hi\>y 


i/.3S  ^^% 


?^^?:2 


7^^-^ 


J7,  >r<i  ^j_ 


±£j£. 


i:£^ 


3L/^ 


^ 


L!LZxZLh.'2££l 


i±^ 


1^^ 


o',,^,; 


^ftff'^rf 


^^ 


/s£i: 


;^i^-.?/  /:;jrj? 


LAUNDRY 


No.  pieces  laundered  daily 


2^2^ 


No.  hours  laundry  in  operation 


'<?i 


/^/y 


//v^ 


/>7'/y 


v^yiT 


i^ 


^  j'.^ 


<^  J>< 


7 


L2a2. 


fyS 


OJIS. 


^ 


//T?- 


2^ 


iAh 


li^O 


d>  S.O 


^./a 


d  ;2-o 


i<rs 


Supplies 


3-  //'/' 


^-^ 


Daily  expense 


l^ 


£^^L 


s  ^'j 


?.^o 


^ 


££- 


f?-' 


iX. 


'XL 


^XL 


2^^ 


r^^ 


L^ 


Cost 


<^-?7 


V-/7 


0-97  ;^7 


^07 


^5^7 


£;fZ 


^.j- 


2£Z 


tSJZ. 


-^ 


?-97 


£fZ. 


Cost  per  100 


Al. 


s  / 


Ski 


^ 


Xb 


Jto_ 


n 


jii_ 


>// 


IN  THE    "GAIN   OR   LOSS"    LINE  THE   LOSS  FIGURES  ARE  ENTERED 


THE  PRACTICAL  HOTEL  STEWARD 


7S 


Cigars  and  Laundry  for  March,  1913 


15 


16 


17 


18 


19 


20 


21 


22 


23 


24 


25 


26 


27 


28 


29 


30 


31 


TOTALS 


^/ 


J^ 


^7 


^7 


</7 


^ 


<f-^ 


^s- 


S3 


B'3 


P? 


76 


S-c 


^ 


i2 


£^ 


'lZL/2^ 


r 


0<f}> 


^ 


^f./^S'/oS 


//SSi 


/a^- 


z±^ 


77- 


g'fZi-?'/i-,>i?- 


V^Z,  '/<>3 


//J- 


I  j/.^^C>' 


^ 


/.i!^(. 


/s-r  /<<fo 


/■3/ 


/  3^ 


/-.^g' 


/■/9 


/^ 


/.  >Z^   X^.^-/^/ 


/.xi'/so/e  / 


:d££ '     /<.2'/ 


^/       X/ 


-2/ 


.-S/ 


.£2 


/<6<: 


^/ 


/o 


>^-»/ 


/?^y 


•><»y 


v9^y 


■^^/ 


'^o/ 


y^!^.^/ 


£?«'-»/  ,$^-o/ 


•J-2/.a> 


^'j 


/■r37'3? 


S££± 


£££Z 


v3i^ 


/v^^ 


^^v/ 


•-^t.^/ 


/-i,l.fc 


//iij 


itr_ 


ff-ifAfj-- 


^y'/Voj' 


'jL£- 


^-/^^ 


^^ 


5*^- 


/5^- 


r/- 


ZIjl 


9-9  -  -^-f<?;z. 


vi^ 


U^^ 


tiSL 


^^^^ 


(^/■7^ 


^L^ 


^^ 


/«^V»^ 


zu.sy 


3>^3f 


^7 


'^J2. 


<('•''. '>6 


<0.35 


yj  << . 


^/. 


7 


^¥S 


fJJZ, 


AV-gs 


3y.S> 


i^ 


£2r. 


7Z^ 


c/-;z- 


i^ii, 


J  x-s 


4ii££ 


/o  H-d' 


?.  f<r 


y^^" 


/^■^^' 


l2_ 


:^s- 


^^^ 


iS:^; 


,-£i 


^Li^ 


^^^z 


.-&2i 


2.£j^ 


^^ 


^/ 


P'i93 


ha 


LL£1 


iiJLZL 


iiLi£. 


JJ_2lG 


Z_2d. 


j/'T.fj 


^fj-i 


^m  7-f.fs 


£SUJ_ 


37  f^  /cTja ' 


Ug 


/^r 


f>/~i. 


^ 


f-rz. 


fi^Ti 


f-^i 


^^■^ 


ii^i''7 


(^  r 


IkJil. 


V</  vv  Va 


£V^ 


y-^.yt- 


sir.3i^3.$^  ?^.»» 


ys:y^j/7.'iH 


/T'^'f' 


^■.r2 


'/;z. 


^^J 


Jo  7e 


£Z^ 


z^ 


^^/S^-yr. 


^7^  a 


'J9in> 


^y.yi  6C  pt 


v^^^^r^^e 


$0j' 


d^^ 


^s.ii 


v^^^ 


'of' 


^±A 


j^^ 


li^M^ 


^2^ 


Y-^c   a: 


3-S  p'i 


1,7^  ^^3 


4Z^ 


<^aj 


^zi3_ 


'T'i'V 


^^^^ 


ZiLiL 


'z:aL 


■2Jlii^ 


yZj:iL 


/y,^  'T'My 


/2i±L 


■7  Yy 


/7-'^'^ 


■Jl^l 


^i^ 


S<^ 


J/^ 


^^ 


a  Si^ 


•jlclflfi^ 


3o  ^^9 


HM3- 


•^f/f 


f^U^ 


i;r^f 


f'^'"j 


LJL^ 


4Zi£S( 


l£^ 


3^.3V 


LLlv.. 


ILH 


^^a 


/, 


^ 


«r 


z^ 


32-^ 


i/i-fs  jy.  ^-i' 


^/-  a  o  J"/.  3a 


ZL^ 


U-L. 


^■/if 


7iL  3« 


I'/p'a 


'EliZl 


^of 


^£& 


Af/ 


*t64t  Xi-fV 


ZM 


yfV 


/age  ?y/^ 


4^3, 


p^  t/  iC-u 


i?i^ 


y^i? 


Ifyf^-. 


'^^■s- 


/33/ 


zcy 


/zM 


2^^ 


^{jliL 


r/y^ 


/J/y 


i^,A;z. 


^AT 


u642^ 


d^y.?'.?;?-^ 


/Tc?' 


^^^T 


^   J'l>' 


<i./c 


/,  A. 


li  A^ 


<^.  /£j 


r;2.^  ^, 


j'>=^^ 


JV^ 


^■/a 


S^ 


<St> 


HZ. 


z_^ 


^?r 


j^f- 


*/•/ 


^^y 


^77 


^y 


£Z 


fi-yp  J^'/p 


r;2. 


'7 


Ay  7 


^97 


■^97 


i>  37 


'■:ZZ- 


^  .3- 


,2^ 


i-3 


^f7 


j^^ 


<^<J; 


^97 


^  Jy 


££2 


/^^ 


.121 


;!^^ 


^A 


^ 


>/r 


-AL 


?.? 


;^^ 


^^ 


3/f^ 


IN   RED   INK.        (shown    BY   EXTRA    BLACK   FIGURES  IN    ABOVE   ILLUSTRATION.) 


74 


Till-:  ri;A(Ti('AL  iiotkl  steward 
SHEET  NO. 3— Table  of  Fixed  Expenses  for  Each  Dept 


MEALS 


Equipment 


Repairs 


Pay  roll 
Laundry 


Gas 


light 


P{fwer 


Co¥e 


Steam 


Water 


Ice 


Printing 


Advertising 


Helps  meals 


Total  Monthly  Expense 


'iVo 


_2^ 


^v~  6/ 


ai 


/of 3    76 


1^ 


/^/^ 


ZAjTc^ 


\r- 


y^a 


/  Zr 


^ 


f 


Daily  Fixed  Expense 


ROOMS 


Equipment 


Repairs 


Pay  roll 


Laundry 


Light 


Heat 


Water 


Ice 


Helps  meals 


Guests'  laundry 


Guests'  tailor 


Total  Expense 


Daily  Fixed  Expense 


<£> 


-^ 


3^ 


d'/^ 


/^^z 


j£L 


42 


(A 


fT/: 


■7.&^ 


^^ 


//'r 


^ 


c^ 


.AA 


i6'_3^ 


>^7 


7roj 


^/  .2,0 


3j£2_ 


^/fi       Si>- 


^ 


^f^' 


/^S^ 


a  V 


//-  ^9 


U 


_^^ 


^c 


-^ 


3  yd- 


/L'J~J 


//^ 


y/ 


6>^o 


ZL 


dfs 


Vf/ 


r^ 


/^7- 


^fi^y 


Zif 


A/^ 


Z^ 


"? 


-^/ 


So 


3a 


^ 


/>> 


/o 


_J^^ 


MjL^U. 


i>^ 


/^V 


'  3  ./->/ 


V 


/3 


■^^ 


//  ^9 


/>^ 


/- 


:?^_Aj£KZAZ 


¥Ji^ 


//^/ 


A^ 


J2-& 


M- 


/<3 


^ 


^ 


3$ 


^ 


-^ 


^^ 


3o 


1£l 


g^<^  7tf 


A£^ 


jlZk 


^3_'X 


2  3   /^" 


/y// 


"^ 


line  for  "total  issues,"  to  which  is  added  on  The  next  section  of  this  sht'ct   is  given  to 

the  next  line  the  "daily  expense  of  operat-  Cisars.     The  next  line,  "supplies";  the  next, 

ing."     The  next  line  is  "total  costs";   fol-  "daily  expense";  the  next  line  for  "cost"; 

lowing   that   is    "total    receipts."     The  next  the   next,   "receipts,"    and   then    fo'-   "total 

line  shows  the  "loss  or  gain"  daily,  and  for  loss   or   gain." 

the  month.  Following  this   is  shown   the   action   of  the 


THE  PRACTICAL  HOTEL  BTEWAED 


75 


SHEET  NO.  4- 

-Monthly  Summary 

for  1913 

>L 

%l 

Jfa^ 

■I 

j4fyu 

I 

MEALS  SERVED 

■f- 

y,^so 

niio 

1 

Cost 

OMV 

^s. 

l.lGo 

^0 

3.5-zs 

.3? 

Receipts 

ios^o 

^r 

isyo 

fO 

uoCif. 

ZS 

- . 

Average  cost  per  meal 

3k 

% 

33 

Average  receipts  per  meal 

^s 

ho 

H-i 

PROFIT  ON  MEALS 

M- 

13 

J^lf) 

n 

!y3J 

W 

No.  of  rooms  occupied 

IM 

/5'25' 

J92S 

C!ost 

/^n 

^0 

/2/3 

50 

/r^i 

ifS 

Receipts 

/sy") 

00 

/Sfo 

fS 

Zi,n 

^'^ 

Average  cost  per  room 

1^ 

7r 

76- 

Average  receipt  per  room 

1 

/,r 

/ 

11 

/ 

3.1 

PROFIT  ON  ROOMS 

m 

()(] 

m 

% 

8?/ 

00 

BAR 

Cost 

^0^ 

7^^ 

f^/j 

(o5- 

/I If 

^3 

Receipts 

ly-^o 

kS 

/yof 

US 

/m 

f^ 

Average  per  cent 

^c 

f^ 

fo 

PROFIT 

SXk 

)^ 

m 

m 

150 

07 

CIGARS 

Cost 

(^v 

f4 

ro(o 

20 

ffo 

7f 

Receipts 

fwa 

10 

H2i 

ID 

/ss$ 

70 

Average  per  cent 

ff 

^7 

^5 

PROFIT 

M,T 

^l 

bis 

% 

m 

"JS 

LAUNDRY 

No.  of  pieces 

mm 

mote 

37m 

Cost 

Cost  per  100 

^% 

3V 

'  1' 

CO 

IZ(p 

37 
3/ 

TOTAL  PROFIT 

^57)0 

^0 

nr] 

8,y 

mh 

8^ 

Less  rental 

/,ooc 

CO 

1,000 

OC 

1.000 

oa 

NET  PROFIT 

isoo 

to 

15^1 

85 

70514 

y^ 

Laumliy.  The  first  line  ''total  minibor  of 
pieces  laundered  daily";  the  next  line  "num- 
ber of  hours  laundry  is  in  operation";  third 
line,  "supplies";  the  next  line  "daily  ex- 
pense"; next  'cost,"  and  the  next  "cost 
per  hundred"   daily   and   monthly. 


The  object  of  putting  in  the  time  of  opera- 
tion is  to  show  how  long  it  takes  to  do  the 
given  number  of  pieces,  and  the  report  shows 
the  variation  from  day  to  day;  also  affords 
opportunity  to  inquire  why  more  is  done  one 
day    than    another,    and    the    reason    therefor. 


7G  THE  PRAPTTPAL 

It  might  be  of  interest  to  learn  from  figures 
taken  from  the  laundry  report  for  January, 
1913,  that  28,848  pieces  of  flat  work  were  done 
in  the  hotel  laundry  at  a  cost  of  34  cents  the 
hundred  pieces. 

SHEET  NO.  3  is  ruled  in  columns  for  one 
column  to  the  month  to  show  Fixed  Expenses 
for  Each  Department  as  determined  from  care- 
fully tabulated  reports;  these  apportionments 
determine,  first,  fixed  expense  for  producing 
meals,  and  include  meals  to  help,  equipment, 
repairs,  pay-roll,  laundry,  cost  of  light,  power, 
coke,  steam,  water,  ice,  printing  and  adver- 
tising. Then  comes  the  total  for  all  of  these, 
which,  divided  by  the  days  of  the  month, 
gives  the  average  daily  expense. 

Sections  are  devoted  in  this  manner  to 
Rooms,   Bar,   Cigars   and   Laundry. 

SHEET  NO.  4:  Then,  all  the  meat  in  a 
nut  shell,  is  given  on  the  next  sheet  headed 
"Total  Summary"  for  each  particular 
month,  as  January,  February,  etc.     The  sum- 


TTOTEL  STEWAED 

mary  lists  in  lines,  one  following  the  other: 
Meals  Servetl,  cost,  receipts,  average  eosi  per 
meal,  average  receipt  per  meal,  j^rofit  on 
meals  (which  profit  is  entered  in  red  ink). 
Following  this,  Rooms  Occupied,  cost,  receipts, 
average  cost  per  room,  average  receipt  per 
room,  profit  on  rooms  (put  in  red  ink).  Then 
follows  Bar,  cost,  receipts,  average  per  cent, 
and  profit  on  bar  (in  red  ink).  Then  Cigars, 
cost,  receipts,  average  per  cent,  and  profit. 
Then  Laundry,  number  of  pieces,  cost  per 
hundred. 

The  letters  in  red  ink  denoting  profit  are 
totaled,  showing  total  profit  for  the  month; 
from  this  is  deducted  the  estimated  rental, 
and  the  balance  shows  the  net  profit. 

It  might  be  well,  in  this  connection,  to  state 
tliat  Miss  McGillan  o.  k. 's  every  purchase 
made  for  the  hotel..  In  other  words,  there  is 
nothing  bought  for  any  of  the  departments 
except  upon  requisition  through  her  oflSce. 
In  this  way  she  controls  the  business  in  all 
ilepartments. 


o 
o 

AUDITOR'S  SHEET 

Mmnik  mf                                                              lOO          JUoiitA  •/                                                                  lOO           Month  »f                                                               Itt           W^.f*  ^                                                                  i» 

.UO.TM, 

-o' 

urn. 

.-o„«r 

r"'S 

'lio 

urn. 

.-ou- 

^S^o 

'io 

^u 

«K 

'^.'i 

-"■ 

..OU.- 

fo" 

9901 

9926 

9951 

9976 

9901 

9927 

9952 

997? 

9903 

9920 

9953 

9978 

9904 

9939 

9954 

9979 

9905 

9930 

9955 

9980 

9906 

9931 

995S 

9981 

9907 

9932 

9957 

!SI2 

9906 

9933 

9951 

9983 

9909 

9934 

9959 

9984 

9910 

9935 

9960 

9985 

9911 

993B 

9961 

9966 

9912 

9937 

9962 

9987 

9913 

933B 

9963 

9988 

9914 

9939 

9964 

9989 

991 S 

9940 

9965 

9990 

9916 

9941 

9966 

9991 

9917 

9942 

9967 

9992 

9918 

9943 

9968 

9993 

9919 

_ 

9944 

9969 

9994 

Illustration  of  Auditor's  Sheet  for  checking  off  numbered  checks  or  cards.     The  sheets  numbered 
consecutively  from  i  to  lo.coo.     Used  in  Hotel  Monthly  Rack  and  Card  System  of  Accounting. 


THE  PRACTICAL  HOTEL  S  IE  WARD. 


Requisition  Blanks. 

These  Storeroom  Requisition  Blanks  are  in  use  in 
d  first  class  hotel,  and  are  printed  here  to  give  a 
general  idea  of  a  form  which,  with  slight  alterations 
to  meet  particular  demands,  will  be  found  satis- 
factory. The  size  of  sheets  can  be  made  to  suit  the 
convenience  of  the  printer,  It  is  well  to  distinguish 
the  different  blanks  by  having  the  paper  for  each  of 
a  different  color. 


NORTHERN  HOTEL. 


77 
.189 


STORE  ROOM  Deliver  to  Kitchen  ; 


Wanted 


NORTHERN  HOTEL. 


_189 


MARKET  ROOM  Deliver  to  Kitchen: 


V/anted 


U"f,  sh't  Tns 
"    ribs 
"    liver 
"    kidney 
"    corned 
"    ox  tails 
■'    skins 
'■    tongues 
M't'n  racks 
"     saddles 
"     lees 
loins 
Lamb,  racks 
kidneys 
fries 
pkd  tng 
Veai.h'd'q'tr 
foreq't'r 
Calf's  head 
'      brains 

feet 
'      liver 
Pork,  loins 
t'nd'rlns 
sausage 
Pig's  feet 
Sweetbreads 
Tripe 
Hams 
Bacon 
Fowls 
l.,ard 


POULTRY  & 
GAME 

Eggs 
E'glish  snipe 
'Geese 
Grouse 
Partridge 
Plover 
Quail 
Duck,  red  h'd 

■•  cvas  b'k 

"  mallard 

■•  teal 

"  tame 
Kiceblrds 
Keed  birds 
Squabs,  tame 
wild 
Turkeys 
Woodcock 
Spng  chick'n 
Fowls 


FISH  AND 

SHELL  FSH 

Co.lflsh 
"        salt 

Blueflsh 

Blackfish 

Halibut 

Haddock 

Mack'r'l  frsli 
salt 

Smelts 

Shad 

Bass,  striped 
■'      sea 
black 
lake 

Whiteflsh 

Salmon 

smoked 

Sheep's  head 

Flounders 


Wanted 


VG'TBLES 


CANNED 

GOODS 
Artichokes 
Asparagus 
American 

"  French 
Beans.  Lima 
String 
"      Wax 
Brussels  spts 
Caviare 
Corn 
Lobster 
Mushrooms 
Peaches 
Pears 
Peas,  Frencl 

"    American 
Pine  apples 
Sardines 
Shrimps 
Sorrel 
Succotash 
TruflBes 

peeling; 


Apples 
.\nchovie8 
Allspice 
Beans,  white 
Barley 
Brooms 
Brushes 
Cassia, whole 

'     ground 
Cloves, "hole 

'  ground 
Corn  starch 
Curry,  pwdrd 
Capers 
Citron 
Chocolate 
Cheese 
Cracker  dust 
Currants 
Cr'ked  wheat 
Clams 
Flour 
Farina 
Ginger 
Gelatine 


Wanted 


Herbs. 
"  Sage.whle 

"      '■    gr'nd 

"  Thyme 

whole 

'•      "    gr'nd 

"  Bay  le'ves 

Hominy 

Jelly 

Lemons 

Port  wine 

Sherry 

Whiskey 

Brandy 

Rum 

Alcohol 

Claret 

Mustard 

Mace,  whole 
••    ground 

Macaroni 

Meal,  corn 
"     oat 

N'tm'gs.whle 

Olive  oil 

Olives 

Pails 

Pepper,  gr'd 
"    whole 
"    white 
"    cayenne 

Pea  meal 

Pickles 

Kaisins 

Rice 

Rice  flour 

Sugar, 
■■  powdered 
•'  gr'nul't'd 
"   brown 

Salt 

Sago 

Soap 

Saltpetre 

Twine 

Tapioca 

Tomatoes 

Vermicelli 

Vinegar 

Worcester- 
shire sauce 

Sa  polio 

Italian  paste 


NORTHERN  HOTEL 


STOREROOM  Deliver  to  Fruit  Pantry: 


Wanted 


lbs  B"st  coffe 
•'  Help     " 
•■  oolong  tea 
'■  (Jreen 
■■  Eng.bre'k- 
fast  tea 
'•  Help  tea 
•'  Chocolate 
"  Tblebufr 
•■  Help     •• 
•■  Almonds 
•■  Filberts 
"  Pecans 
■'  Walnuts 
■'  Cut  sugar 
■'  Pow'd  " 
■■  Gran    '• 
'  Salt 
•  Pepper 
"  Mustard 
•'  Water 

crackers 
"  Soda     •' 
•'  Oyster  " 
'  Whitening 
'  Creamery 
cheese 
'  Uoqueft 

cheese 
'  Swiss     ■■ 
'  Kdani    " 

■  Brie 

■  Camenb'r 


Wanted 


Doz.  eggs 

Current  jelly 

cans  Apric'ts 

'  Cherries 

'  Peaches 

•  Pears 

'  I'ineapple 

•  Plums 

'  Quinces 
'  Sardines 
'  Salmon 
box  Lemons 
"  Raisins 
•'  Toothp'ks 
•'  Matches 
hot.  Worces 

sauce 
"  Halfd  •• 
•'  anch'vi  •' 
"  tob'sco  " 
'•  chowchow 
'•  (Gherkins 
"  M'x'dp'k's 
■■  Olive  oil 
Bath  bricks 
Bars  suap 
gals.  Olives 
Vinegar 
M'plesy'p 
R'ckc'ndy 
syrup 
Cream 
Milk 


78 


THI-:  PRACTICAL  HOTKL  STEWARD 


Tellman's  Prices  Eeference  Book. 

The  object  of  this  book  is  to  supply  a  ready 
reference  to  quantity,  price  and  total  value  of 
supplies  purchased  for  the  year,  and  afford 
opportunity  for  comparison  with  the  marketing 
of  previous  years ;  also  to  present  in  tabulated 
form  the  cost  per  capita,  the  commissary  pur- 
chases and  issues,  the  cost  of  service,  the  oper- 


ating expenses  and  receipts  of  the  cafe,  the 
stock  used  by  the  bar,  and  figures  relating  to 
expense,  milk,  cream,  salt,  ice,  coal,  transporta- 
tion, freight  rates,  etc.  The  illustration  here- 
with shows  one  page  of  the  book,  natural  size. 
This  book  is  marketed  at  one  dollar  in  The 
Hotel  Monthly  Handbook  series. 


BRAND 

MIN. 
PRICE 

MAX. 
PRICE 

Size 
pack's 

QUANTITY 
PURCHASHD 

Bakers  Supplies. 

Almond  paste  .... 

Baking  powder            

Ciiocolate 

Citron .                          

Cocoanut  whole            

shredded 
Cream  of  Tartar 

1 

Currants.                        

Gelatin                          

Glace  fruit  assorted 

1                    1 

1 

Orange     "       

1 

Mazoil 

Marrons 

1 

Soda 

1 

Yeast.                                         

1 

"     compressed         

Mince   meat 

Extracts,  etc.     , 

Almond.                       '                  

Banana. 

Jamaica  ginger 

Lemon 

THE  PRACTICAL  HOTEL  STEWARD 


79 


BUYING. 

On  the  methods  employed  in  buying  depends 
the  welfare  of  the  hotel  to  a  great  extent.  To 
go  buying  with  a  well-filled  purse,  or  for  a 
large  and  prosperous  concern  with  good  credit, 
who  settle  their  bills  promptly,  and  where  the 
cost  need  not  be  taken  into  consideration,  it 
is  an  easy  task.  Anybody  can  buy  for  such  a 
house.  But  where  a  house  depends  on  the  close 
and  economical  buying  of  the  steward,  it  is 
not  so  easy,  and  it  requires  a  man  who  has  a 
knowledge  of  the  qualities  of  different  brands 
of  goods  as  well  as  of  the  grades  of  meats, 
poultry,    game,    fish,    and,    in    fact,    everything 


that  is  needed  in  a  hotel. 

When  the  merchant  buys  he  figures  if  his 
class  of  trade  can  afford  to  pay  the  price  he 
will  be  required  to  charge  to  make  a  living 
profit,  and  if  he  can  dispose  of  said  goods 
before  they  prove  a  loss  by  reason  of  long 
exposure,  or,  if  perishable,  are  spoiled  from  too 
much  handling. 

To  buy  for  a  hotel  is  different  in  some  ways. 
Everything  the  steward  buys  is  for  current  use 
and  it  is  not  necessary  to  figure  on  a  direct 
profitable  return,  but  to  procure  all  articles  at 
a  justifiable  price,  and  at  the  same  time  satisfy 
and  please  the  guests. 


19L.- 


5. 

ArfldM 

Z 
S. 

f 

3 

1 

1 

2 

a 

ArtlclM 

i 

s 
t 

8 
S 

s 

1 

Afltdu 

1. 

S 

i 

i 
s. 

1 

1 

Articles 

? 

§ 

i 

s. 

1 

B—t 

Pork 

Fi«k 

V*9«UklM 

— 



Ribs  (1) 

Rlbi  (2) _ 

Rooodi    - _ 

Briskm 

I«ii*rloUl 

aim— 

Uv<n 

Oi  T«lh 

Sooknl  Tongue. 

inpe..- 

CoifWd  BMf 

•■        Hdps 

— 

— 

— 

Sau 



— 

:i 

— 

Trout 



••■-" 

Parsnips 

j'    *         "* 

Oysters „ 

— 

— 

— 

"       old..... 

:::: 

— 

— 

— 



Sparerlbs..—— 
MutMt 



— 

Finnan  Haddie— 
Oyster  Crabs 

— 

— 

Romalne 

Shallots    _    .... 

1 

■"  "l" 

■'- 1 

— 

Racks 

Saddles.  Enftlsh 
hlcds.. 

— 

„......, 

— 

Roe  Shad 

Shad  Roe .._ 

Lobster,  green..„ 
'■       boiled... 

Soft  Clams 

Fresh  Mackerel 
V*9*tablM 

..._... 

— 

_..,.. 

Squash,  summer 

"1 





..__ 

— 

Lanir 

Whole 



1 

1 

SBIpi.— 

1                          1 

Tongue 

Rutabagas. 

1 

I 

— 

Racks 

Saddles 

Stew  Meat 

Peuitrr 





E 

"        green 
Alligator  Peats_ 

Artichokes.. 

Beans,  Lima 

"       string  .„ 

Beets ;; 

1 

......... 

jwholt 

Qufttts 

t*«s- 

Fnilt 

••       table 

1 

^Strawberries 

:e::::.i: 





SveMbrads 



=; 

, 

E 

_.._ 



••  Heads 

— 

....._ 

rufkey 

— 

— 

Cherries. 



Carrots..      _. 

Caul  Mower _.. 

Celery,  table  .... 

Cucumbers „. 

Chives 

Com 

Eggplant 

Endive.  .... 

Escarole 

Garlic 

Kohlrabi 

Leeks 

Lettuce 



Pwk 

— 

— 

— 



...-_.. 

1 

.Spring  Turkey     , 

— 

— 

— 



MlHMilHm. 
JeHenon  Hau. 
vlfHnU  Hut... 
Weitphalu    " 

Help's  Hsns 

Bscon 

Help's  BscOD... 

Loins 

Pijfeet 

Sill  l>ortc ,._ 

LsnllnjPorlc..-. 

PIck'U  shoulders 

Fresh 

Fresh  Necks 

— 

Guinea 

Squabs 

Rooster  Fries 



........ 

— 

— 

Grape  Fruit 

Oranges,  fancy. 

small. 

Peaches 



•*• 

Bass,  black 

"    striped..., 

Bloe«sh.... 

Codfsh 

Crapple 

Flounder 

— 

— 

— 

. 



— 

Pluas 

........ 

...« Mushrooms 



— 

— 

English  Sole. 

— 

-.„._ 

__,. 

Help's  Fish 

Spanish  Mack'l.. 

— 

— . 

— 

"     old 

•■       pearL.. 
"       Spanish 
Okra 

— 

Dairy 

'lJ.M 

••       (2) 

••      tub 

pano 

— 

E 

— 

L^ 

— 

...... 

— 

D<er-ft$ausi«e. 

Jones'       ■• 

Salmon 

OrtMvuat  — 

Panm 



EttS.        _- 

MARKET    I.I.ST.       SHK.F.T     11x13    INCHES. 


so 


THE  PRACTICAL  HOTEL  STEWARD 


In  preparing  to  go  to  market  the  question  is, 
what  to  buy,  how  muc-h  is  needed  and  Iiow  long 
will  the  goods  keep;  also  the  kind  of  goods,  if 
for  a  $12.00  a  day  hous-e  or  for  a  $3.00  to  $5.00 
a  day  house;  if  for  a  first-elass  restaurant,  or 
fashionable  club,  as  every  one  of  the  above 
requires  goods  of  a  different  quality. 

When  a  house  engages  a  man  to  buy  who  is 
not  possessed  of  the  required  knowledge  it  will 
pay  school  money,  which  in  some  instances 
amounts  to  quite  a  sum  until  lie  has  learned. 

A  steward  in  buying  should  always  ask  the 
price  of  the  goods  wanted  before  taking  them, 
no  matter  how  regular  he  gets  the  same  article, 
or  reliable  the  firm.  Prices  change  on  all 
goods;  they  may  have  advanced  to  a  figure  too 
higli,  in  which  case  it  would  require  the  selec- 
tion of  another  brand.  A  good  firm  appre- 
ciates the  strict  business  methods  in  a  buyer 
and  and  will  take  better  care  of  his  orders 
than  if  he  comes  in,  reads  off  his  list  of 
articles  wanted  in  a  careless  way,  with  an  "I- 
don  't  -  ask-prices ;  my-house-can-pay-f or-them, ' ' 
air.  The  steward  should  buy  just  like  the  mer- 
chant, who  first  figures  on  the  probable  profit. 
The  steward  on  his  tour  of  marketing  often 
meets  with  what  are  called  bargains,  which  he 
should  take  advantage  of  if  they  are  staple 
and  non-perishable  goods,  but,  if  perishable, 
sliould  consider  well  before  buying.  The  goods 
may  be  all  right  if  used  at  once,  but  if  it  is 
necessary  to  carry  them  for  several  days,  and 
in  the  meantime  become  unfit  for  use,  the  bar- 
gain becomes  a  total  loss.  Among  the  staple 
articles  which  can  not  be  found  at  bargains 
are  coffee  and  flour.  When  a  house  has  a  blend 
of  coffee  which  pleases,  it  should  be  continued 
right  along,  and  so  with  fliour;  to  insure  good 
bread  there  should  be  kept  a  brand  that  runs 
even  the  year  around. 

Tlie  standard  lines  of  canned  goods  can  often 
be  bought  cheap — lower  than  the  market  is 
likely  to  be.  It  is  well  in  such  a  case  to  buy. 
There  should  be  a  regular  day  every  week  for 
buying  groceries  and  at  no  time  should  the 
steward  buy  goods  to  last  longer  than  one 
montii,  no  matter  how  cheap,  especially  where 
the   market   is  near  at   hand. 

in  buying  perishable  goods,  such  as  frosli 
meats,  poultry,  fish,  oysters,  game,  \egctables, 
fruit  and  dairy  products,  he  should  iiimself 
make  all  selections  at  the  time  of  purciiasc, 
and  should  be  able  to  judge  for  himself  whether 
the  butter  is  just  what  he  needs,  the  fish  is 
really  fresh,  or  the  poultry  is  young,  and,  above 
all,  if  the  beef  is  just  the  quality  he  wants. 
The  steward  should  bo  able  to  calculate  how 


much  he  needs  for  his  guests  without  having 
a  lot  left  over  that  can  not  be  put  to  good  use. 
A  great  many  things,  if  not  all  used  at  one 
meal,  can  be  carried  until,  by  adding  a  little 
more,  will  make  another  meal.  But  there  are 
many  things  it  will  not  do  to  buy  more  than 
enough  for  a  day  at  the  time,  such  as  berries 
in  season,  etc. 

The  steward  should  also  know  how  to  take 
care  of  the  supplies  which  he  buys,  meats,  of 
course,  requiring  most  attention. 

Where  there  is  a  good  ice  box  or  system  of 
refrigeration,  and  ])roper  attention  given,  there 
is  practically  no   loss. 

To  Market. 

The  steward  should  not  use  tobacco  or  strong 
drink  before  going  to  market,  as  such  indul- 
gence easily  affects  the  fine  sense  of  taste 
necessary.  I  will  endeavor  to  illustrate  a  trip 
to  the  market  for  a  $3.00  i)er  day  hotel,  with  a 
house  count  of  200,  starting  at  the  head  of  the 
list: 

OYSTERS  IN  SHELL— A  very  desirable 
dish  in  season  and  about  four-fifths  of  the 
guests  will  call  for  them.  Allowing  five  to  the 
order  makes  eight  hundred.  Where  they  are 
used  more  than  once  a  week  it  is  cheapest  to 
buy  them  by  the  barrel;  they  will  keep  for 
several  days  in  a  cool  place  with  cracked  ice 
over  them.  Oysters  in  bulk  for  stewing,  if  not 
frequently  served,  will  take  about  three  gal- 
lons solid  measure  per  meal;  when  served  daily 
for  breakfast,  half  that  quantity  is  sufficient. 
Large  oysters  for  frying,  when  used  every  day^ 
one  and  one-half  gallons ;  but  when  served, 
twice  a  week  about  three  gallons  are  required. 
Oysters  to  be  in  good  condition  should  not  float 
nor  have  a  strong  odor,  and  should  be  kept  in 
a  cool  place  and  pieces  of  ice  placed  in  the  tub. 
They  sjioil  very  quickly  in  warm  air. 

CLAMS — Little  necks;  not  so  many  are  used 
as  of  oysters,  only  about  half  the  guests  will 
call  for  them.  They  sell  at  about  the  same 
price  as  shell  oysters  and  are  kept  the  same 
way.  For  Friday's  dinner  for  chowder  it  will 
require  about  350  large  clams. 

FISH — Where  fish  is  served  at  every  meal 
tiie  ratio  per  guest  is  not  over  one-sixth  of  a 
pound  for  eacii.  This  apjjlies  to  the  varieties 
whicli  are  to  be  had  the  year  around,  such  as 
whitefish,  bluefish,  trout,  Spanish  mackerel, 
halibut,  etc.  Ratio  gross  weight  will  run  al- 
most double,  or  a  trifle  over  one-quarter  pound 
on  such  fish  as  red  snapper,  bass  and  pike,  on 
account  of  the  increased  waste  in  cleaning 
them,  mainly  large  heads.  The  shad  being  a 
verv   desirable   fish   when    it   first   comes   in  the 


THE  PEACTICAL 

market  the  ratio  will  run  about  one-quarter 
pound  per  guest.    I  place  my  fish  order: 

If  for  whitefish,  33  pounds. 

If  for  bluefish,  33  pounds. 

If  for  red  snapper,  50  pounds. 

If  for  shad,  12  single  or  48  pounds. 

If  for  smelts,  15  pounds. 

If  for  pan  fish,  S  pounds. 

In  selecting  fish:  To  tell  if  fresh  the  gills 
should  have  a  natural  red  color,  the  eyes  clear, 
and,  by  pressing  the  finger  behind  the  small 
upper  fin  nearest  the  tail,  the  fish  should  feel 
£rm;  but  if  the  finger  strikes  the  backbone  the 
the  fish  is  old.  After  the  fish  is  delivered  at 
the  hotel  it  should  be  cleaned,  then  ice  should 
be  broken  fine,  place  in  layers  the  fish  and  iee 
alternately,  but  the  fish  should  not  be  cut  or 
split  before  it  is  to  be  used,  as  by  cutting  fish 
and  then  icing,  the  best  of  the  fish,  its  flavor, 
is     lost. 

FKESH  MEATS— Xext  on  the  list  are  the 
fresh  meats.  Seldom  are  they  bought  from 
ilay  to  day.  The  steward  usually  buys  ahead 
for  several  days,  but  this  time  we  will  buy 
enough  for  one  day  only. 

LOINS  OF  BEEF— This  house  serving  no 
supper  it  will  be  required  for  breakfast  only. 
About  70  per  cent  of  the  guests  eat  steak, 
where  a  good  quality  is  served;  that  will 
require  140  steaks.  In  order  to  find  how  many 
loins  are  needed  I  will  give  my  experience  of 
cutting  two  loins  different  in  size  and  quality. 
The  first  loin  Aveighs  68  pounds,  first  class,  well 

fed  young  steer: 

Pounds.     Steaks. 

Sirloin   17             32 

Tenderloin   5             16 

Hip   10             24 

Fat 8 

Flank 4 

Bone   14 

Hip  for  help 10 

Total    68  72 

Loin  cost  16  cents  per  pound  gives  a  total  of 
$10.88.  Deduct  from  this  $1.98,  the  highest 
value  of  parts  not  used  as  steaks,  and  you  have 
$8.90,  net  value  of  seventy-two  steaks,  which 
makes  each  steak  worth  about  12.3  cents. 
The  f-econd  loin  weighed  only  54  pounds  and 

•cost  16  cents  per  pound: 

Pounds.     Steaks. 

Sirloin   8             24 

Tenderloin    ^1-2         12 

Hip    12             13 

Flank 10 

Bones 10 

Fat lOij 

Total    ^54  49 

Cost  of  loin  54  pounds  at  16  cents  per  pound 


HOTEL  STEWARD 


81 


was  $8.64.  Deduct  92  cents,  value  of  waste 
cuts,  leaves  $7.72,  the  cost  of  49  steaks  or  15.5 
cents  each.  The  first  loin  was  killed  and  used 
in  Chicago;  the  latter  in  the  South  and  was 
of  inferior  quality  compared  with  the  former. 
It  will  require  two  loins  of  well  fed  young 
steer. 

RIBS — Next  I  need  ribs;  how  many?  I  will 
see.  A  good  carver  can  cut  from  55  to  65 
cuts  out  of  a  rib  of  35  pounds.  About  70  per 
cent  of  the  guests  call  for  roast  beef,  and  since 
the  chef  has  no  cold  beef  for  tomorrow's  lunch 
I  will  take  four  ribs.  Tomorrow  I  can  take  one 
less.  The  dift'erence  between  a  steer  rib  and 
that  of  a  cow  is,  the  bones  of  the  former  are 
smaller,  not  so  curved,  and  carry  thicker  meat 
on  the  back. 

MUTTON — When  mutton  is  young  and  rea- 
sonably fat  it  is  always  a  desirable  dish,  es- 
pecially as  chops.  It  will  require  about  half 
pound  to  the  guest,  or  fourteen  racks  of  seven 
pounds  each,  or  98  pounds  and  you  get  ten 
chops  to  each  rack.  Short  racks  are  cut  about 
one  inch  below  the  lower  rib.  The  neck  is  cut 
away  at  the  other  end  and  the  short  or  breast 
ribs  are  cut  away.  In  serving  lamb  chops 
(of  which  the  per  cent,  required  for  each  guest 
is  far  greater  than  mutton)  I  have  found  that 
it  is  more  profitable  to  buy  the  whole  front 
quarters.  For  instance,  if  it  takes  tv.-enty  racks 
of  lamb  at  five  pounds  each — one  hundred 
pounds,  we  will  say,  at  thirteen  cents  per 
pound,  would  be  a  cost  of  $13.00.  Now  take 
twenty  fore-quarters  weighing  eight  pounds 
each,  would  be  a  total  of  160  pounds  at  eight 
cents  per  pound,  $12.80.  After  trimming  there 
are  sixty  pounds  of  breast  and  neck  worth  three 
cents  per  pound,  or  $1.80.  Deduct  this  from 
the  first  cost  and  the  twenty  racks  will  cost 
just  $11.00,  a  gain  of  $2.00.  There  is  no  profit 
in  buying  heavy  mutton  this  way.  Where  either 
mutton  or  lamb  chops  are  served  every  morn- 
ing the  quantity  used  will  be  much  less. 

In  buying  lamb  for  roasting  it  requires  about 
half  a  pound  to  the  guest;  fresh  pork  three- 
eighths  pound;  fresh  pork  sausage,  for  break- 
fast, about  twenty  pounds. 

I  now  go  to  the  poultry  dealer.  First  on  the 
list  are  TURKEYS;  it  will  take  about  150 
pounds,  or  three-quarter  pound  for  each  guest, 
of  undrawn  well  fattened  young  turkeys  for  a 
dinner.  They  should  be  even  in  size  and  weigh 
about  fifteen  to  sixteen  pounds  each. 

CHICKENS,  old,  when  used  for  pie,  will  re- 
quire about  eighty-five  pounds;  when  for  boil- 
ing, about  one  hundred  pounds.  Young  chick- 
ens  for   roasting,   about    150   pounds.      To   tell 


82 


THE  PEACTICAL  HOTEL  STEWAED 


when  a  chicken  is  young,  press  on  the  point  of 
the  breast  bone;  if  it  gives  it  easily  proves  that 
it  is  not  matured,  but  if  firm  and  sharp  it  is 
an  old  chicken. 

DUCKS  AND  GEESE— It  requires  the  same 
quantity  as  turkeys  for  roasting.  A  sure  way 
to  tell  Avhen  a  duck  or  goose  is  young  is  to 
press  the  wind-pipe  between  thumb  and  finger; 
if  it  crushes  with  ordinary  effort  they  are 
young;   the  old  ones  will  not  crush, 

OLD  PIGEONS  for  pie  will  require  about 
seven  dozen. 

SQUAB  for  broiling  are  served  whole  and 
nearly  every  guest  orders  it.  It  is  a  most  ex- 
pensive dish. 

SPEING  CHICKENS  for  broiling  should 
weigh  about  eighteen  pounds  to  the  dozen  and 
serve  half  a  chicken  for  an  order.  As  nearly 
every  guest  is  sure  to  order  spring  chicken, 
about  eight  dozen  will  be  required.  It  is  safest 
to  buy  them  by  weight  as  it  insures  a  more 
even  size. 

CAPONS,  or  gelded  cocks,  are  among  the 
most  desirable  of  domestic  fowl  in  the  market. 
The  fact  of  their  being  altered  when  about  two 
months  old  they  are  easily  fattened  and  grow 
quite  large;  their  flesh  is  of  a  most  delicate 
flavor,  and  the  breast,  when  roasted  and  nicely 
carved,  very  much  resembles  that  of  a  pheasant. 
They  are  usually  served  boiled.  They  are  easily 
told  by  a  sear  in  front  of  the  leg  and  near  the 
back.  For  boiling  I  buy  in  the  same  ratio  as 
for  chicken, 

GAME — The  season  being  very  short  on  some 
varieties,  it  is  served  as  often  as  the  house  can 
afford  while  the  season  lasts. 

MALLAED  DUCKS,  when  properly  cooked, 
are  well  liked  by  the  average  guest.  There  are 
about  six  small  orders  in  one  duck,  and  as 
nearly  every  guest  calls  for  mallard,  I  buy 
three  dozen. 

TEAL  being  very  small,  only  two  orders  to 
each  duck,  I  buy  eight  dozen. 

QUAIL — About  ninety  per  cent,  of  the 
guests  will  call  for  them;  also  snipe  and 
plovers.  It  requires  fifteen  dozen  to  make  a 
meal  of  any  of  the  above,  allowing  one  to  an 
order. 

PAETEIDGES— In  first-class  houses  par- 
tridges are  served  a  half  to  an  order,  usually; 
but  in  a  $3.00  per  day  house  I  make  four 
orders,  and  in  that  way  four  dozen  will  serve 
a  dinner. 

PEAIBIE  CHICKEN  will  cut  in  six  orders, 
so  three  dozen  will  do  of  them. 

OTHEE  GAME,  such  as  venison,  elk,  ante- 
lope and  bear,  one  saddle  is  enough  for  a  din- 
ner. 


BUTTEE  can  not  be  bought  without  trying. 
The  color  should  be  even,  the  flavor  sweet,  and 
contain  about  one  ounce  of  salt  to  the  pound. 
Butter  should  be  kept  in  a  separate  box,  away 
from  fruits  or  cooked  foods  of  any  kind,  as  it 
easily  absorbs  foreign  odors  and  becomes 
tainted. 

VEGETABLES  (excepting  asparagus)  will 
keep  for  several  days  and  can  therefore  be 
bought  in  quantities  as  bargains  present  them- 
selves. Asparagus  being  the  most  desirable 
vegetable  in  the  market,  when  in  season,  more 
than  enough  for  one  or  two  meals  should  not 
be  bought,  as  they  will  not  keep. 

APPLES  are  usually  packed  in  barrels.  In 
buying  them  I  always  have  them  opened,  one, 
and  sometimes  both  ends;  then  inspect  to  the 
depth    of   several    layers    before    taking    them. 

OEANGES  are  the  most  desirable  fruit  that 
we  have  for  the  table;  they  are  healthful  and 
the  average  guest  prefers  them  to  any  other 
fruit,  and  every  good  house  of  any  standing 
should  have  them  for  breakfast  as  long  as  they 
are  to  be  had  at  a  reasonable  price.  Florida 
oranges  art  the  best  in  the  American  market, 
but  Mexico  and  California  also  produce  large 
quantities  of  the  fruit  of  fairly  good  quality. 
Oranges  two  hundred  to  the  box  are  just  the 
right  size  for  an  American  plan  hotel.  It  re- 
quires about  one  and  a  half  boxes  for  a  break- 
fast. 

SMALL  FEUITS— The  berry  season  is  al- 
ways looked  forward  to  w^ith  great  delight  by 
the  hotel  guest,  and  the  steward  takes  pride  in 
serving  them  as  earl}'  as  possible;  but  as  there 
is  nothing  on  the  bill  of  fare  which  they  take 
the  place  of,  it  also  means  an  increase  in  store- 
room expenditures,  until  they  are  plentiful, 
when  they  are  served  daily  in  different  styles, 
they  then  take  the  place  of  other  fruit.  The 
first  to  reach  the  market  are  from  the  South, 
and  of  poor  quality.  There  are  about  five  or- 
ders to  every  quart;  it  will  take  about  thirty- 
six  quarts. 

GEOCEEIES  are  usually  bought  in  quanti- 
ties to  last  from  two  weeks  to  a  month  and 
selections  are  made  by  samples,  mainly.  A 
poor  observer  can  spend  more  money  than 
needed ;  for  example  I  want : 

CANNED  PEAS,  paid  last  $1.35  per  doz. 
The  salesman  shows  a  sample  very  good  for  the 
above  figure,  but,  he  says,  "I  have  a  lot  in  for 
ten  cents  per  dozen  less  which  are  fully  equal  to 
this  sample. ' '  He  brings  a  sample,  which, 
upon  opening,  I  find  as  good,  and  it  suits  me 
first  rate.  By  taking  twenty  cases  I  gain  $4.00, 
which,  if  I  had  given  the  order  without  further 


THE  PEACTICAL  HOTEL  STEWAKD 


83 


inquiry,  would  not  iiave  been  made;  and  so  with 
everything  I  buy. 

TEA  requires  the  most  attention,  as  the 
dealer  must  be  relied  on  to  a  great  extent. 
There  are  three  varieties  of  tea  which  are  suffi- 
cient for  any  American  plan  house  to  carry; 
they  are  Oolong,  English  Breakfast  and  Young 
Hyson.  With  these  in  stock  mauy  different 
blends  can  be  made  by  mixing  different  pro- 
portions and  the  guest  suited. 

In  buying  teas  I  have  samples  drawn  of  the 
kind  wanted.  Plenty  of  time  should  be  taken 
in  passing  upon  the  qualities.  Five  or  six 
dollars  is  easily  saved  and  at  the  same  time 
have  a  tea  that  is  just  what  is  wanted. 

COFFEE — The  principal  element  of  success 
in  making  coffee  is  good  material  to  make  it 
with.  Coff'ee  for  breakfast  should  be  stronger 
than  for  lunch  and  dinner,  for  the  reason  that 
every  coff'ee  drinker  is  a  connoisseur  at  break- 
fast. I  find  a  blend  of  three-quarter  Old  Gov- 
ernment Java  and  one-quarter  Mocha  will  make 
a  very  satisfactory  coff'ee  for  the  average  hotel. 
When  a  blend  is  found  which  is  satisfactory  to 
the  house  it  should  be  continued.  Frequent 
changes  are  not  commendable. 

*  vf  * 

The  ratio  which  I  have  applie.A  in  my  illus- 
trations in  buying  is  not  intended  for  houses  of 
all  grades  and  localities;  for  instance:  hotels 
by  the  seashore  and  northern  lake  resorts  use 
a  great  deal  of  fish,  where  it  is  just  fresh  out 
of  the  water;  and  hotels  in  the  South  require 
large  quantities  of  fresh  fruits  and  vegetables, 
but  less  meats.  My  approximations  apply  only 
to  centrally  located  hotels  catering  to  transient 
patronage,  rate  from  $2.00  to  $3.50  per  day, 
and  where  a  condensed  bill  of  fare  is  in  use. 

A  steward,  no  matter  how  well  he  under- 
stands his  business,  must  first  learn  the  wants 
of  the  guests  of  the  house  for  which  he  is  to 
buy  before  he  can  do  so  intelligently;  mathe- 
matical calculations  are  of  little  use  without 
practical  knowledge  of  the  requirements  of  the 
table    in    the    particular    locality    in    which    he 

buys. 

*     *     * 

In  cities  there  are  many  establishments  icho 
deal  in  goods  needed  in  hotels  and  are  in  com- 
petition for  patronage.  This  is  the  means  of 
fair  prices  on  certain  commodities. 

It  is  a  true  saying  that  "competition  is  the 
life  of  trade."  This  is  especially  so  with  re- 
gard to  dealers  in  perishable  goods.  The  stew- 
ard or  buyer  bearing  this  in  mind  can,  by  close 
ivatching,  often  buy  very  cheaply.  It  should  be 
one  of  his  chief  aims  to  keep  posted  on  condi- 
tion of  the  market.   But  I  do  not  believe  it  a 


good  idea  to  keep  the  patronage  too  much 
dicided  and  uncertain.  To  select  a  few  reliable 
firms  wlto  may  depend  on  selling  you  a  certain 
amount  of  goods  is  commendable,  as  they  will 
find  it  to  their  interest  to  take  good  care  of 
you,  and  will  give  any  advantage  that  may 
offer  both  in  prices  and  quality.  If  you  are 
nobodys  customer  they  will  all  try  to  take  ad- 
vantage of  you,  and  if  the  particular  goods  you 
want  are  scarce,  will  not  care  to  sell  you  at  all, 
unless  for  exorbitant  prices,  as  they  prefer  to 
keep  tJicm  for  their  regular  patrons.  The  fact 
that  a  firm  is  larger  or  wealthier  than  another 
is  no  evidence  that  they  handle  the  best  goods 
for  tfie  lowest  prices;  nor  is  it  any  reason  why 
there  should  be  discrimination  in  their  favor; 
but  the  man  who  tells  you  in  plain  language 
the  best  lie  can  do  and  then  sticks  to  his 
promise  is  tlie  right  party  to  patronise.  Look 
out  for  tlie  man  wlio  wants  to  be  too  nice  to 
you:  lie  may  cause  you  to  pay  for  all  of  his 
polite  honors  and  smiles. 

Where  the  buying  must  be  done  by  mail  or- 
ders it  is  far  more  difficult  to  attain  desired  re- 
sidts.  You  are  entirely  dependent  on  the 
dealer;  he  can  send  what  he  sees  must  be  first 
disposed  of,  and  occasionally  one  gets  goods 
from  some  {otherwise)  reliable  firms  that  would 
hardly  be  looked  at  where  a  choice  can  be  had. 
Here,  again,  it  is  most  necessary  to  select  a 
reliable  house  who  have  a  good  business  stand- 
ing. Write  and  tell  them  what  class  of  goods 
you  need,  and  then,  if  what  is  sent  is  not  up 
to  the  required  standard,  notify  them  that  the 
goods  are  held  subject  to  their  order.  They  will 
soon  find  that  they  must  send  what  is  desired 
or  lose  your  patronage. 

Last,  but  not  least,  buy  from  no  one  who  is 
ready  to  offer  personal  inducements,  and  don't 
let  a  man  sell  you  goods  that  you  have  no  need 
of.    Buy  just  what  you  want  and  no  more. 

I  have  found  it  a  good  custom  to  talk  mat- 
ters over  with  the  chef  before  ordering  or  going 
to  the  market.  For  the  steward  and  chef  to  act 
in  conjunction  in  all  such  matters  saves  the 
house  many  a  dollar. 

Preservation  of  Meats. 

A  refrigerator  in  which  an  equable  tempera- 
ture of  from  36  to  40  degrees  can  be  main- 
tained Mill  keep  meats  for  over  three  weeks. 
I  found  in  taking  a  trip  through  the  principal 
packing  houses  of  Chicago  that  in  the  large 
chill  rooms  where  all  fresh  killed  cattle,  sheep 
and  hogs  are  hung  for  cooling,  the  temjjerature 
ranged  from  32  to  40  degrees.  These  rooms 
(which  it  is  worth  any  hotel  man 's  time  to  see) 
cover    acres   of    floor    space,    and   hundreds   of 


84 


THE  PRACTICAL 


dressed  cattle  bang  in  rows  so  exact  that  tlio 
sight  is  beautiful  to  behold.  The  cooling  is 
done  by  coils  of  pipe  placed  side  by  side  about 
fourteen  feet  overhead  and  extending  the  en- 
tire length  and  widtii  of  tlie  ceiling.  These  are 
regulated  by  vents  by  which  the  cold  blast  can 
be  increased  or  diminished  at  will.  The  meat 
dealer  goes  into  these  rooms  and  makes  his 
selections  and  then  has  the  jjrivilege  to  let  his 
beef  purchase  hang  there  until  sufficiently  aged, 
which  is  not  less  than  ten  days  and  sometimes 
as  long  as  three  weeks.  The  meat  when  taken 
from  this  storage  ajjpears  as  fresh  as  if  just 
killed. 

I  believe  where  small  refrigerators  are  built, 
using  the  above  ^ilan,  the  best  results  are  met 
with. 

BEEF  should  always  hang  and  be  kept  free 
from  ice. 

POULTRY  should  also  hang  and  be  kept  as 
dry  as  possible. 

CORNED  BEEF— To  make  corned  beef 
(sweet  pickle)  :  Make  a  salt  brine,  strong 
enough  to  carry  a  potato;  then  add  a  quarter 
pound  saltpetre  and  three  pounds  sugar  to  two 
hundred  pounds  beef;   tiieu  place  the  beef  in 


HOTEL  STEWARD 
this  and  leave  thirty  days  before  using. 

DRY,  SALT  OR  SMOKED  BEEF— Place  in 
layers  in  a  square  tank  or  vat,  using  coarse  salt 
only.  After  leaving  tiie  meat  in  the  salt  for 
thirty  days  take  out  and  place  in  fresh  water 
to  draw  for  twelve  hours;  take  the  beef,  wij)e 
with  a  cloth,  tlien  hang  up  to  dry  and  smoke. 

HAMS — The  same  jirocess  as  corned  beef 
is  employed,  but  they  should  remain  in  the 
brine  for  six  weeks  to  be  well  cured,  tiian  wash 
in  fresh  water,  wipe  witii  a  cloth,  hang  up  to 
dry  and  smoke. 

BACON  recjuires  about  iialf  the  time  of  hams. 

Preservation  of  Dressed  Game. 

Take  a  Hat  square  tin  [lan  not  over  two 
inches  deep;  lay  the  birds  or  other  game,  fiat, 
packing  close  side  by  side  until  the  pan  is  full; 
then  cover  with  another  pan  a  size  larger  that 
tits  closely  when  inverted;  set  in  a  box;  then 
bury  in  fine  broken  ice  to  a  depth  of  about 
three  inches,  and  scatter  a  little  salt  over  the 
ice.  In  this  way  game  will  keep  a  long  time 
in  perfectly  fresh  condition,  but  it  should  be 
used  immediately  after  exposure.  Game  should 
never  touch  the   ice,   aluays   keep   dry. 


Tables  From  Farmers'  Bulletin,  391. 

The  following  tables  taken  from  the  Farm- 
ers' Bulletin  No.  391,  Department  of  Agricul- 
ture, will  be  found  of  interest  to  the  student, 
and  I  believe  of  considerable  worth.  The  first 
relates  to  the  Estimated  Cost  to  the  Whole- 
saler of  Different  Cuts  when  the  Carcass  is 
Purchased.  Prices  of  the  carcass  range  from 
a  minimum  of  4%  cents  to  8  cents  per  pound. 

The  second  table  gives  the  Average  Com- 
position of  Edible  Portion  of  Different  Cuts 
of  Meat. 

The  third  table  gives  the  Net  Cost  of  Edible 
Portion  of  Different  Cuts  of  Meat  as  Compared 
with  Assumed  Market  Price  per  Pound. 


THE   PRACTICAL  HOTEL  STEWARD 

Estimated  Cost  to  the  Wholesaler  of  Different  Cuts  "When  the  Carcass  is  Purchased  at 
Certain  Prices  per  Pound,  Dressed  W^eight. 


ASSUMED  SALE  PRICE  PER  POUND 

ESTIMATED  COST  OF  CUT 

OF  CARCASS 

Ribs 

Loins 

Chucks 

Plates 

Shanks 

Rounds 

Flanks 

Suet 

Cents 

Cents 

Cents 

Cents 

Cents 

Cents 

Cents 

Cents 

Cents 

4% 

7  ^ 

8 

3/2 

2>^ 

2 

4/ 

3 

3 

5 

I'A 

9 

4 

3 

2 

5 

3 

3 

5% 

TVa 

9'4 

4 

3^2 

2 

5 

3 

3 

5'A 

8 

10 

4 

3^2 

2 

5 

3 

3 

5H 

8>4 

loyi 

4-4 

3>^ 

2 

5 '4 

3 

3 

6 

9 

11 

4'4 

3^2 

2 

5/2 

3 

3 

6X 

9% 

12 

4K 

3/2 

2 

5M 

3 

3 

6/^ 

lO 

12^^ 

4K 

3/2 

2 

5M 

3 

3 

7 

II 

14 

5 

3/2 

2 

5M 

3 

3 

7H 

12^ 

15 

5V 

zH 

2/2 

6M 

3 

3 

8 

14 

i6 

5'< 

4 

3 

6K 

4 

4 

Average  Composition  of  Edible  Portion  of  Different  Cuts  of  Meat. 


KIND  OF  MEAT 


Beef: 

Brisket 

Chuck  rib 

Flank  

Porterhouse 

Neck 

Ribs 

Round 

Shank 

Side , 

Veal:  Side  with  kidney, fat  and 

tallow , 

Mutton:    Side  without  tallow.    , 
Lamb:    Side  without  tallow. ... 
Pork:    Tenderloin 

Chops 


WATER 


Per  cent 

54-6 
66.8 

59-3 
6o.o 
66.3 

57. o 
67.8 

70.3 
62.2 

71-3 
53.6 
58.2 
66.5 
50.7 


PROTEIN 


Per  cent 
15.8 
19.0 
19.6 
21 .9 
20.7 
17.8 
20.9 
21.4 
18.8 

20.2 
16.2 
17.6 
18.9 
16.4 


Per  cent 
28.5 

13.4 
21 . 1 
20.4 
12.7 
24.6 
10.6 
8.1 
18.8 


29.8 

23-1 

13.0 

32.0 


Per  cent 
0.9 
1 .0 

•  9 
i.o 
1.0 

.9 
I.I 

.9 
.9 

1.0 

.8 

I.I 

1.0 


FUEL  VALUE 
PER  POUND 


Calories 

1.495 
920 

1.255 

1,270 

920 

1.370 

835 

740 

1. 145 

715 
1,560 
1,300 

900 
1.655 


Net  Cost  of  Edible  Portion  of  Different  Cuts  as  Compared  with  Assumed  Market  Price  per  Pound 


KIND  OF  MEAT 

Proportion  of 

Bone  or  Waste 

in  Cut 

Proportion 
Edible  Materi- 
al in  Cut 

Assumed  Mar- 
ket Price  per 
Pound 

Net  Price  per 
Pound  of  Ed)^ 
ble   Portion 

Beef: 

Brisket 

Per  cent 

23.3 
19.0 

5.5 
53.8 
12.7 

31.2 

20.1 

8.5 
38.3 

5.9 
26,5 

3.4 
24.5 
17.7 
14.8 

21.2 

19.3 

8.1 

8.7 
12.2 

Per  cent 
76.7 
81.0 

94.5 
46.2 

87.3 
68.8 

79.9 
91.5 
61.7 

94.1 
73-5 
96.6 

75-5 
82.3 
85.2 
78.8 
80.7 
91.9 
91.3 
87.8 

Cents 
7.0 

lO.O 

7.0 
10. 0 
20.0 

7.0 
15.0 
15.0 

3-0 

5.0 
22.0 
20.0 
12.5 
15.0 
15.0 
12.5 
15.0 
12.5 
20.0 
20.0 

Cents 
9.0 

Rump. .                

12.5 

Flank                     

7.5 

Chuck  rib                    

22.0 

Porterhouse 

23.0 

Neck          

10. 0 

Ribs                            

20.0 

Round 

Shin           

16.0 

Heart    

5.3 

29.8 

Veal :     Cutlets     

21.0 

Breast                      

12.0 

Mutton :     Leg 

C  hops 

Forequarter  cut  for  stew   

18.0 
17.3 
20.0 

20.0 

Salt  pork.                     

13.0 

Bacon 

22.0 

23.0 

86 


THE  PRACTICAL   HOTEL  STEWAKD 


BILLS  OF  FARE   (AMERICAN  PLAN). 

Tlu!  aiiuiigeiueut  of  bills  of  fare  is  a  most 
important  part  of  the  steward's  duties,  and  in 
the  undertaking  of  this  work  he  should  be 
posse:?sed  of  good  taste  as  well  as  a  knowledge 
of  ditferent  kinds  of  dishes,  so  that  he  may 
be  enabled  to  arrange  them  in  the  order  in 
which  they  ought  to  be  eaten,  and  at  the  same 
time  give  them  an  artistic  appearance. 

The  bills  of  fare  of  a  hotel  are  often  sent 
away  by  the  guests  to  their  friends,  as  well  as 
to  guests  and  landlords  of  other  houses  in  dif- 
ferent jjarts  of  the  country.  The  traveling 
public  is  interested  in  them  for  the  reason  that 
they  may  have  occasion  to  stop  at  the  house 
where  the  bill  is  from  and  begin  to  judge  the 
house  by  what  it  offers  the  guest  to  eat.  The 
hotel  man  studies  the  bill  from  a  business 
standpoint;  he  criticises  the  ability  of  the  stew- 
ard, and  he  looks  for  new  ideas,  which  if  he 
considers  good,  would  try  to  emulate. 
The  Bill  of  Fare  Reflects  the  House. 

Bills  of  fare  are  subject  to  nuK-h  comment 
and  are,  in  many  instances,  considered  in  the 
light  of  a  reflector  of  the  manner  in  which  the 
house  is  conducted.  They  certainly  do  reflect 
the  stewarding  of  the  same. 

Well  arranged  bills  of  fare  come  only  from 
a  house  where  the  back  part  is  harmoniously 
conducted.  To  serve  a  well-selected  and  ar- 
ranged bill  of  fare  with  required  changes  every 
day  is  essential,  and  can  be  done  in  the  cheaper 
houses  just  as  well  as  in  the  high-priced  ones. 
In  treating  this  subject  it  is  not  my  aim  to 
formulate  anything  original  or  to  offer  any- 
thing that  is  not  known  to  the  veterans  in  the 
Iirofci-sion. 

I  will  endeavor  to  illustrate  as  well  as  possi- 
ble the  metliods  adopted  in  making  bills  of  fare 
which  r  believe  will  meet  with  general  ap- 
proval. There  will  appear  herewith  a  large 
and  well-arranged  collection  of  models  from 
houses  ranging  from  $2.00  per  day  upward, 
representing  all  localities,  and  may  be  taken 
as  a  fair  average,  the  major  jtart  of  them  hav- 
ing been  favorably  commented  upon  by  various 
prominent  hotel  papers. 

Influence  of  the  Press  in  Bill  of  Fare  Reforma- 
tion. 

To  the  hotel  press  is  due  all  the  credit  for 
the  progress  which  has  been  made  in  the  im- 
provement in  bill  of  fare  making.  All  the 
older  men  in  the  profession  well  know  how 
irregular  the  style  of  making  bills  of  fare  was 
only  a  few  years  ago,  and  what  monstrosities 
were  often  met  with,  which  undoubtedly  would 
exist  at  the  present  time  had  the  press  not  un- 


dertaken the  task  of  reformation.  Even  now 
one  can  plainly  see  where  papers  treating  on 
this  subject  are  not  read  in  some  of  the  coun- 
try districts. 

Steward  and  Chef  "Work  Together. 

In  making  bills  of  fare  the  steward  and  chef 
should  work  together;  it  can  be  done  with  bet- 
ter advantage  to  the  house  than  is  possible 
where  the  steward  makes  the  Avhole  bill  and  not 
consult  any  one.  The  soups  and  entrees  belong 
to  the  chef;  he  always  has  something  in  his  ice 
box  left  over  which  he  can  use  best  according 
to  his  own  ideas,  while  if  the  steward  tries  to 
dictate  to  him  what  he  (the  chef)  sliould  make 
out  of  the  articles  the  chef  may  have  on  hand^ 
the  same  pains  will  not  be  taken  as  if  he  were 
permitted  to  follow  his  idea. 
Important    Considerations    in    Bill    of    Fare 

Making. 

The  principal  consideration  in  arranging  bills 
of  fare  are:  first,  what  class  of  house;  second, 
the  class  of  jjatrooage  to  be  catered  to,  whether 
transient  or  family ;  and,  third,  where  located. 
Rate,  Patronage,  Locality. 

It  is  necessary  to  consider  the  class  house 
because  it  is  out  of  reason  to  use  the  same  kind 
of  bill  for  a  $2.00  a  day  hotel  as  that  used  in 
a  house  that  charges  $.5.00  a  day  for  accommo- 
dation. It  would  be  ruinous  to  the  cheaper 
house. 

By  ' '  class  of  patronage ' '  I  mean,  whether 
they  are  of  the  transient,  such  a&  professional 
traveling  men  of  all  nationalities  patronizing 
the  same  house;  or  if  they  are  permanent  resi- 
dents in  a  family  hotel.  It  is  well  known  that 
the  American  eats  his  food  only  mildly  sea- 
soned— no  strong  heavy  sauces;  he  eats  his 
roast  beef  and  steaks  mostly  rare ;  while  the 
German  prefers  well  done  roasts,  heavy  soups 
and  sour  sauces,  with  plenty  of  seasoning. 

In  family  hotels  where  there  are  a  great 
many  ladies  and  children  to  satisfy,  the  stew- 
ard's position  is  a  most  trying  one.  What 
jileases  one  displeases  the  other.  Xot  long  ago, 
while  standing  in  the  rotunda  of  the  hotel  in 
which  I  was  engaged,  a  lady  came  to  me  and 
said,  "I  wish  to  compliment  you  on  your  nice 
meals,  but  my  husband  does  not  like  the  coffee^ 
he  says  it  is  not  good."  And  while  expressing- 
my  regrets  along  came  a  second  lady  with 
profuse  compliments  and  especially  praising 
the  coffee.  Of  course  this  created  considerable 
merriment  at  the  exi)ense  of  both  parties.  This 
will  give  only  a  faint  idea.  These  houses  re- 
quire more  radical  changes  in  cookery  than  any 
other  class. 

By  "locality"    is  meant   whether   the  house 


THE  PEACTICAL 

is  located  convenient  to  a  good  market,  witli 
ample  variety  of  material  easily  i^rocured  at 
reasonable  prices. 

When  a  steward  from  a  city  goes  to  take 
charge  of  a  hotel  in  a  country  town  he  finds 
it  necessary  to  study  all  the  conditions  referred 
to  above,  learn  prices  and  what  there  is  at  his 
command,  before  he  can  make  a  bill  of  fare 
to  suit  the  liouse. 
Bills  of  Fare  to  Be  Even  in  Quality. 

Another  very  important  item  that  should  be 

considered  iu  making  bills  of  fare  for  houses 

of  any  class  is  that  the  expensive  articles  are 

evenly   distributed    during    the    week    with    the 

cheaper  ones;  for  instance,  taking  a  dinner  for 

Tuesday,  there  are  on  the  bill: 

DINNER 

Consomme  Colbert  Split   peas 

Celery  Olives 

Broiled  pompano 

Saratoga  potatoes 

Boiled  capon 

Roast  beef 

Spring  lamb 

Sweetbreads 

Lobster  Newburg 

Mashed  and  boiled  potatoes 

Nev/  asparagus  New  peas 

Corn 

Cardinal  punch 

Lettuce  and  tomato  mayonnaise 

Indian   j^udding 

Pie  Strawberries 

Ice  cream 

Cake       Nuts  and  raisins       Cheese  and  crackers 

Coffee 

Cost  for  200  people: 

Celery  $  5.25 

Pompano    12.00 

Capon   27.00 

Beef 1-4.00 

Lamb    8.60 

Stweetbreads    5.64 

Lobster 5.00 

Asparagus    6.00 

$83.49 
And  on  Wednesday  tlie  bill  would  be  as  fol- 
lows: 

DINNER 

Consomme   Julienne        Cream   of   barley 
Radislies  Olives 

Boiled  lake  trout 

Hollandaise    potatoes 

Boiled  Corned  Beef  and  Cabbage 

Roast    beef 

Turkey 

Lobster    croquettes 

Spagliotti 

Mashed  and   boiled    luitatoes 


HOTEL  STEWARD  87 

String  beans  Tomatoes  Turnips 

Orange  ice 

Vegetable  salad 

Pudding 

Pie  Wine  jelly 

Ice  cream 

Cake         Fruit         Nuts  and  raisins 

Cheese  and  crackers 

Coffee 

Cost  for  200  people: 

Radishes    $  2.00 

Trout    2.10 

Corned  beef  and  caliljage 4.50 

Beef    14.00 

Turkey   16.50 

Spaghetti 44 

String  beans 1.80 

Lobster   croquette 

$41.34 
It  Mill  be  noticed  that  the  bill  of  Tuesday 
contained  all  high-priced  material  and  prob- 
ably would  make  a  satisfactory  bill ;  but 
Wednesday  is  slighted.  The  material  is  all 
cheaper.  Calculations  should  be  far  enough 
ahead  to  avoid  such  contrasts.  The  same  mate- 
rial will  make  two  bills  more  evenly  balanced 
and  meet  with  better  results.  For  instance,  I 
will  give  on  Tuesday: 

DINNER 
Consom:ne  Colbert        Split  peas 
Radishes  Olives 

Boiled*  trout 
Hollandaise  potatoes 
Boiled  capon 
Roast  beef 
Spring  lamb 
Lobster  Newburg 
Spaghetti 
Mashed  and  boiled  potatoes 
Green  peas  Corn  Tonuitoes 

Cardinal  punch 
Lettuce   and  tomato   mayonnaise 
Indian  pudding- 
Pie  Strawberries 
Ice  cream 
Cake            Nuts  and  raisins 
Cheese  and  crackers 
Coffee 

Cost  for  200  i)eo])le: 

Radishes    $  2.00 

Trout  2.10 

Capon   27.00 

Beef    14.00 

Lamb    8.60 

Lobster    5.00 

Spaglu'tt  i 44 

Peas    2.60 

$61.74 


58  THE  PRACTICAL 

And  for  Wednesday  I  should  give: 

Cousoinme   Julienne       Cream   of   barley 

Celery  Olives 

Broiled  pompano 

Saratoga  potatoes 

Corned  beef  and  cabbage 

Koast    beef 

Turkey 

Sweet  breads 

Lobster    croquettes 

Mashed  and  boiled  potatoes 

Xew  asparagus  Turnips 

String  beans 

Orange  ice 

Vegetable  salad 

Pudding 

Pie  Wine  jelly 

Ice  cream 

Cake  Fruit  Nuts   and   raisins 

Cheese  and  crackers 

Cofi'ee 

€ost  for  200  people: 

Celery    *  5.25 

Pompano   12.00 

Corned  beef  and  cabbage -l.-^O 

Beef    1^-0'^ 

Turkey    16-50 

Sweetbreads   5.64 

Asparagus 6.00 

$63.89 

In   comparing   the   figures    it   will   be   readily 
seen    the    summary    of    each    bill    has    greatly 
changed,  and,  besides,  the  first  bill  has  lost  less 
in  quality  than  the  second  one  gained. 
French   Not   Wanted    on   American   Bills    of 

Fare. 

I  do  not  believe  in  the  use  of  French  in 
making  bills  of  fare;  it  should  be  confined  to 
the  fewest  words.  French  is  not  wanted,  least 
of  all  in  country  hotels,  and  not  needed  in  the 
city  houses.  It  will  be  noticed  that  when  the 
€hef  makes  a  dish  with  a  French  name  it  has 
but  little  call,  and  often  when  it  is  called  for 
by  some  guests  out  of  curiosity,  they  taste  of 
it,  and  then  if  they  like  it,  good;  but  often 
it  is  a  waste,  simply  because  they  do  not  under- 
stand French. 

In  looking  over  my  collection  of  bills  of 
fare,  it  is  easily  seen  that  the  greatest  progress 
has  been  made  in  dispensing  with  French.  Sonic 
first-class  houses  in  the  East  have  bills  without 
any  French,  and  there  is  no  reason  why  they 
cannot  be  set  forth  entirely  in  the  English 
language,  as  well  as  other  nations  can  make 
theirs  in  their  tongue.  Up  to  the  time  of  the 
late  Franco-Prussian  war  it  (the  French)  on 
the  German  bill  of  fare  seemed  indispensable, 
French   being  the  court   language.      After   the 


HOTEL  STEWARD 

formation  of  the  Empire  one  of  the  reforma- 
tions the  old  Emperor  made  was  to  banish  the 
use  of  French  at  the  court.  Now  all  meals  are 
ordered  from  a  bill  of  fare  printed  in  the  lan- 
guage of  the  land. 
Bill  of  Fare  Headings. 

I  do  not  believe  in  tlie  use  of  headings  for 
the  different  courses  on  an  American  jjlan  bill 
of  fare.  They  are  proper  on  restaurant  or 
a  la  Carte  bills,  where  a  large  variety  is  offered 
for  sale.  Large  headings  over  the  different 
classes  of  dishes  enable  the  patron  to  find  more 
quickly  what  he  wants;  but  where  the  con- 
densed table  d'hote  bill  is  in  use  the  items  are 
so  few  that  they  are  easily  found. 
Stock  Relishes  Out  of  Place  on  the  Card. 

The  placing  of  such  relishes  as  chow  chow, 
pickles,  sauces,  mustard,  etc.,  on  the  bill  of 
fare  is  out  of  date.  Every  well  conducted 
house  has  them  subject  to  the  call  of  the  guest. 
Method  of  Bill  of  Fare  Making. 

My  method  of  making  a  bill  of  fare  is,  I 
believe,  entirely  in  harmony  with  j^resent  ad- 
vanced ideas.  It  is  of  the  condensed  form 
using  as  little  French  as  possible.  I  tiiink 
tnat  few  dishes,  well  selected  and  well  pre- 
jiared,  give  the  best  satisfaction. 
Use  No  Ambiguous  Words. 

I  believe  it  improper  for  a  steward  to  use 
an  expression  on  the  bill  without  first  ascertain- 
ing the  meaning  and  how  to  spell  it  correctly. 
Use  and  Abuse  of  the  Word  Menu. 

1  do  not  believe  in  tlie  use  of  the  word 
' '  Menu "  on  an  everyday  American  dinner 
bill.  It  is  too  much  like  affectation.  The  name 
of  the  meal  on  the  bills  is  simple  and  more 
pleasing  to  the  average  hotel  patron,  as  Break- 
fast, Lunch  and  Dinner  or  Breakfast,  Dinner 
and  Supper  or  Tea.  On  holiday  or  special 
bills  for  dinner,  I  believe  it  is  proper  to  use  no 
heading  at  all,  especially  where  artistic  folders 
are  used  and  the  proper  announcement  is  made 
on  the  outer  cover,  which  is  quite  sufficient. 
The  word  "Menu"  is  proper  in  making  a  ban- 
quet bill;  no  other  word  would  answer  so  well 
for  that  purpose. 

BREAKFAST. 
Arrangement  of  the  Breakfast  Bill. 

When  clam  broth  is  served  for  breakfast,  in 
my  judgment  it  should  be  the  first  item  on  the 
bill.  ^ly  reason  for  this  is  that  clam  broth 
has  a  stinuilating  effect,  especially  when  the 
stomach  is  feverish.  It  is  an  excellent  restora- 
tive. 

Then  comes  fruit.  In  nearly  all  American 
hotels  it  is  served,  and  in  every  one  the  guest 


THE  PRACTICAL 

looks  for  it.  I  do  not  believe  in  enumerating 
the  different  kinds;  simply  the  word  "fruit"' 
or  ' '  fruit  in  season ' ' — except  when  the  berry 
season  begins  when  the  different  kinds  should 
be  named,  as  strawberries,  oranges,  etc.  My 
reason  for  preferring  tlie  generic  term  is  that 
one  is  not  obliged  to  have  a  full  supply  of  the 
different  kinds  in  stock.  Should  apples  and 
grapes  run  short  oranges  and  bananas  fill  the 
bil). 

Next,  the  guest  usually  looks  for  a  cereal 
of  some  kind;  therefore  I  would  place  the  oat- 
meal or  cracked  wheat  or  whatever  kind  there 
is  to  offer. 

The  third  dish  on  the  bill  is  fish,  fresh  and 
salt,  accompanied  with  what  fresh  relishes 
there  are. 

Then  to  enumerate  about  five  different  kinds 
of  meat,  which  should  differ  in  variety  as  much 
as  possible.  One  day  there  could  be  broiled 
sirloin  and  tenderloin  steak,  ham,  liver  and 
bacon,  fried  mush,  stewed  kidney  and  fried 
chicken.  The  next  day  broiled  tenderloin 
steak,  mutton  chops,  fried  sausage,  ham,  hom- 
iny, stewed  chicken,  etc.  A  limited  number  of 
dishes  makes  it  easy  to  have  an  entirely  differ- 
ent bill  every  day  in  the  week. 

After  this  comes  the  potatoes;    then  breads 
and  rolls  of  different  kinds,  griddle  cakes  and 
preserves;   then  beverages. 
No  Waste  in  Preparing. 

In  high-priced  city  hotels  it  is  not  good  to 
limit  the  dishes  to  so  small  a  number  as  above 
given;  a  greater  variety  is  necessary;  and  as 
a  great  part  of  this  meal  is  prepared  as  or- 
dered, waste  need  not  be  necessarily  greater 
than  where  a  small  variety  is  offered. 
Breakfast  Good  at  Any  Hour. 

Where   the   proper   attention   is  given   Break- 
fast should  be  as  good  at  eleven  o'clock  as  at 
seven  in  the  morning,  as  nothing  ought  to  be 
prepared  to  last  through  the  entire  meal. 
Specimen  Breakfast  Bills  of  Fare. 

The  following  specimens  will  give  a  fair 
Jd3a     of     breakfasts     as    served     in     dilTcroni 

hotels: 

Fruit  in  season 

Stcwofl  prunes  r.iikcd   ;i|i|)l<'s 

Oatmeal  with  cream 

Salt  mackerel  

BROILED 

Sirloin  steak         Sugar  cured  ham         Mutton  cIkiiis 

Ti'Ddcrloin  steak,  plain  or  with  tomato  sauce 

KXTRI':i<:S 

Calf's   liver   and   bacon  Corned   lieef   li.isli 


Boiled 


KCCS 
Fried  Shirred 

Omelet  as  ordered 


Seranililed 


HOTEL  STEWARD  8» 

rOTATOES 
'•••''<''<1  Fried 

BREADS,    ETC. 

Hot    rolls  

Dry.  French,  buttered  or  milk  toast 

Cakes 

T'a  Cofifeo  Milk  Cocoa 

Fruit  in   season 
Rolled   oats  Boiled   rice- 

liroiled  or  fried  bass,  pike  or  pickerel 
Tenderloin  or  sirloin  steak,  plain  or  with  onions- 
Calfs   liyer  and  bacon 
Broiled   ham 
Stewed  chicken 
Corned  beef  hash 
Fried    mush 
Codtish  in  cream 
Eggs  as  ordered 

I'otatoes  :         Baked         French    Mod         Stewed 

Breakfast  rolls  Muffins 

Milk,  cream  and  dry  toast 

Griddle   cakes 

Coffee  Chocolate  Tea 

The  above  are  two  stock  bills  for  breakfast, 

used  in  places  where  no  printer  is  nigh,  or  it 

does   not   justify   to   have   them   printed.      The 

blank  lines  are  for  writing  in  what  extra  dishes 

or  changes  there  may  be. 

Fruit 
Oatmeal 
Broiled    whiteflsh 
Tenderloin  steak  Mutton  chops- 

Fried  oysters 
Spareribs  Sausage 

Eggs — as    ordered 

French    fried,    baked,    hashed    in    cream 

Hot    rolls 

Toast 

Buckwheat  cakes 

Maple  syrup 

Coffee  Tea  Chocolate 

This  breakfast  is  a  bill  of  choice  dishes,  well 

ari'anged,  but  the  pruning  process  overdone. 

Oranges 

Clam   broth 

Oatmeal  with  cream 

Broiled    live    lobster  Smoked    whitefish 

Sirloin    steak 

Filet    of    venison  (.'all's    brains.    Belvedere 

Ham  Bacon 

Fried   chicken,    cream   sauce 

Eggs    as    ordered 

I'(]|Mtoes — Baked  French     fried  I.yonnaise 

Vienna  rolls  Muffins  Toast 

Criddle   cakes,    maple   syrup 

f(iire<'.  Tea  Choeolate 

'i'his    is    well    selected.      Will    do    for   holiday 

(lecasions. 

(•ranges  .\pples  Grapes  Bananas 

Oyst«'rs — raw,    stewed   and    fried 

Radishes 

Oatmeal   and   farina    with   cream 

Broiled   white  fish   a   la    maitre   d'hotel 


90 


THE  PEACTICAL  HOTEL  STEWARD 


Fried  smelts,   sauce   tartarc  Saratojia   potatoes 

Fried  spring  chicken,  cream  sauce 

Mutton  or  lamb  chops  plain  or  a  la  Creole 

Sirloin  or  tenderloin  steak  with  mushrooms 

Ham  Broiled    pig's   feet   Meuehould 

Calf's   liver  and   bacon 

Veal  cutlets  crumbed,  sauce  tomato 

I'ork  chops,  sauce  Kobert 

Country  sausage 

Hamburg  steak,   sauce  piquante 

Stewed  honeycomb  tripe  a  la  Lyonnaise 

Stewed   kidneys   au  madere 

Calves  brains  au  beurre  noir 

Potatoes  in  cream  Sautee  potatoes 

Baked  potatoes  Lyonnaise  potatoes 

French    fried   potatoes 

Fried  mush  Corned  beef  hash  Codfish  cakes 

EGGS — Poached       Scrambled       Boiled       Shirred 

Fried :      a   la    Buckingham  a   la   Meyerbeer 

OMELETTES — I'lain  or  with  parsley,  cheese,  ham, 

onions,   kidneys 
French   rolls    Coffee   cake      Pop   overs    Corn   bread 

Wheat  cakes    German  toast    Corn  cakes 
Peach    preserves     Comb    honey     New    maple    syrup 
Coffee        Tea        Chocolate        Cocoa        Broma 
This  is  a  specimen  of  overcrowding.    A  third 
less  would  make  equally  as  good  a  bill. 

Tangerines  Apple  glace 

Sliced  bananas  with  cream 
Water  cress 
Clam   bouillon 
Rolled  oats  with  cream 
Eggs  to  order 
Easter  omelet  with   preserves 
Mountain    trout,    butter   sauce 
BROILED 
English  mutton  chops  Quail  on  toast 

Tenderloin    steak    with    mushrooms 
Fried  oysters 
New  potatoes  in  cream 
French  fried  and  baked  potatoes 
German  popovers         Milk  biscuits         French  rolls 
Toast  to  order       Griddle  cakes       Hot  waffles 
Comb   honey  Maple   syrup 

Cocoa  Tea  Coffee 

This,  an  Easter  breakfast,  is  a  first  class 
bill,  except  the  repetition  of  the  words  "with 
cream,"  which  should  be  avoided;  also  I  be- 
lieve waffles  are  best  for  supper. 

Fruit  of  the  season 

Stewed  prunes 

Young  onions  Radishes 

Hominy  Cracked    wheat 

Clam   l)roth 

Salt    mackerel  Smoked    herring 

Blueflsh  Lake   trout 

Sirloin   or   tenderloin   steak,   plain   or   with   onions 

Mutton   chops  Liver  and  bacon  Ilam 

Frog  legs,  breaded,  tartarc  sauce 

Corned  ))eef  hash  Broiled  or  fried  tripe 

Fried  mush  Stewed  chicken,  a  la  creme 

EGGS— Boiled  Poached  Shh-red 

Fried  Scrambled 

Omelet,  plain  or  with  parsley,  ham,  cheese  or  jelly 

POTATOES — Baked,   Saute,   Chips,   Hashed   in 

cream 

French   rolls  Vienna  rolls  Corn   muffins 

Graham  rolls  Toast  Rice  muffins 


Griddle  cakes  Corn  cakes 

Coffee  Tea  Chocolate  Buttermilk 

This    is    an   excellent    bill   for    a   high    class 
resort,  where  good  prices  are  received. 

Apples  Malaga    grapes  Oranges 

Radishes 
Clam   brotli 
Cracked   wheat  or  boiled  rice 

Eggs  to  order 

Omelet,  with  asparagus  tips 

Broiled  brook  trout,   Montpelier  hutter 

BROILED 

Tenderloin  steak,  with  mushrooms 

Lamb  Kidneys  with  bacon 

Quail,  with  water  cress 

Sausage  Fried  oysters 

POTATOES— Baked  French  fried 

Stewed  in  cream 

Vienna  rolls  Toast  Corn  bread 

Cream  biscuits  Buckwheat  griddle  cakes 

Preserved  strawberries 

Coffee  Tea  Cocoa 

This  is  a  model  which  commends  itself. 


Cantaloupe 

Oatmeal 

Sliced   cucumbers 

Broiled    trout  Salt    mackerel 

Broiled    tenderloin    or    sirloin    steak 

Fried  spring  chicken,  cream  sauce 

Ham  Bacon 

Boston  baked  beans,  brown  bread 
Eggs  as  ordered 
Omelets  plain  or  with  ham 
POTATOES— Baked  Stewed    in    cream 

French   fried 
Wheat   cakes 
Parker    house   rolls  Horn    rolls 

Corn   muffins 
Coffee  Tea  Chocolate 

This    breakfast    was    served    in    a    medium- 
priced  family  hotel.     A  good  bill. 

Strawberries 

Rolled   oats   with    cream 

Sliced    tomatoes  Young    onions 

Radishes  Cucumbers 

Fried    pike 

Broiled   tenderloin  or  sirloin  steak 

Breakfast  bacon 

Beefsteak  with  onions         Broiled  sugar-cured  ham 

Fried  softshell  crabs,  tartarc  sauce 

Eggs   and  omelets   as   ordered 

Potatoes  French  fried 

Hot  rolls         Blackberry  liutter         Wheat  cakes 

Tea  Chocolate  Coffee 

This   is  an   excellent   breakfast   served  at  a 

$2.00  per  day  commercial  hotel. 

Bananas  Oranges  Apples 

Oolong,  English  breakfast  or  green  tea 

Coffee  Milk  Cocoa  Chocolate 

Raw  oysters  Fried  oysters 

Oat  meal  Breakfast  food 

Broiled  pickerel  Finnan   haddie 

Broiled  white  fish 

Sirloin  or  tenderloin  steak,  plain, 

with  onions,   or  with  mushrooms 
Mutton  chops         Ham         Bacon         Lamb  kidneys 


THE  PKACTICAL  HOTEL  STEWAKD 


yi 


Quail  Corned    beef    hash  Codfish    balls 

<Jran.u''  fritters       Sausage       Baked  beans  and  pork 

Eggs — Boiled  Fried  I'oached 

Plain  or  Spanish  omelette 

Potatoes — Baked,   hashed  browned, 

French  fried,  hashed  in  cream 

Buckwheat,  wheat  or  corn  cakes 

French  rolls  or  flutes 

Bread — Home-made,   Boston  brown,  rye  or  graham 

Muffins — corn,  egg  or  graham 

Dry  or  buttered  toast  Waffles 

California  oranges  Baked  apples 

Oatmeal  or  boiled  rice  with  cream 

Broiled   white   shad   trout,   steward   sauce 

Codfish  in  cream      Salt  mackerel,  boiled  or  broiled 

Radishes 

Calfs  liver  and  bacon         Broiled  sugar  cured  ham 

Broiled  mutton  chops 

Eggs  to  order 

Omelettes  with  tomatoes,  ham  or  cheese 

Broiled  sirloin  or  tenderloin  steak, 

plain  or  with  mushrooms 
Hamburger  steak  with  fried  onions 
Calf  brains  scrambled  with  eggs 
POTATOES — Baked,    Lyonnaise,    stewed    in    cream 

French  rolls     Graham  and  rye  bread     Biscuits 

Oatmeal  flakes         Corn  muflins         Graham  wafers 

Buckwheat   cakes  Hot  waffles 

Cherry   preserves  Comb  honey 

Maple  syrup  New  Orleans  molasses 

Cocoa  Coffee  Tea  Chocolate 

Raspberries 
Preserved   cherries  Stewed   prunes 

Coffee  Tea  Chocolate 

Grits  Rolled  oats 

Broiled  black   bass  Salt    mackerel 

Broiled — Sirloin    or   tenderloin    steak 
Spring  chicken 
Calf's  liver  Bacon 

Fried  corn 
Veal  cutlet,   breaded  Mush 

Tripe  in  batter 
Corned  beef  hash,  browned 
Eggs — Boiled,   fried,  scrambled,  poached  or  shirred 
Omelets — Plain,    with    cheese,    ham,   jelly, 
parsley  or   Spanish 
Potatoes — Boiled,    French    fried,    Saratoga,    Lyon- 
naise,  stewed  in   cream 
Breads,    etc. — French,    Vienna,    graham,    rye,    corn 
Muflins — Corn,  flannel 
Syrup — Maple  Rock  candy  drip 

Clam  broth 

Radishes  Cantelopes  Sliced  tomatoes 

Oatmeal  or  corn  meal  mush  with  cream 

Fried  mountain  trout 

Salt   mackerel 

Sirloin  or  tenderloin  steak,  plain  or  a  la  carte 

Ham  Veal  cutlets  Lamp  chops  Bacon 

Oysters  in  any  style 

Fricassee  of  spring  chicken 

Boston   baked   pork   and   beans,    with    brown   bread 

Broiled  snipe  on  toast 

Eggs  as  ordered 

POTATOES— Baked  Saute  Stewed 

Fried  sweets 

Plain,  Vienna  or  graham  bread 

French  rolls  Toast  Corn  muffins 

Currant  btins 

Wheat  cakes,  maple  syrup 

Coffee  Tea  Chocolate 


Consomme  Olives  Sliced   onions 

Stuffed  perch,  a  I'Anglaise 

Dressed   cucumbers  Potatoes,   a  la   St.   James 

Green   turtle   steak.    Reform   club   style 

Chicken   livers,   saute  a   la   Turinoise 

Roast  saddle  of  mutton,   Rosemary  sauce 

COLD 

Roast    beef  Sardines  Kippered    herring 

Lettuce  Chicken    salad 

Potatoes       Spaghetti        Stewed  tomatoes 

String  beans 

Peach    pie  Angel   food  Pineapple   salad 

California   cherries        Edam  and   American   cheese 

Coffee  Tea  Milk  Chocolate 

Rockaways 

Boston  brown  bread 

Fruit 

Coffee  Chocolate  . 

Hyson,  Oolong  and  English  breakfast  tea 

Cracked  wheat  Hominy  Oatmeal 

Fresh  fish  Salt  mackerel 

Broiled  sirloin  and  tenderloin  steaks 

Lamb  chops  Calf's  liver  Ham 

Breakfast  bacon 

Frizzled    beef 

Veal  cutlet,  plain  or  breaded 

Stewed  kidney 

Eggs — Shirred,  poached,  scrambled 

Omelets 

Potatoes — Lyonnaise,  fried  and  saute 

Hot  rolls  Corn  bread 

Dry,  buttered,  milk  and  dipped  toast 

Griddle  cakes 

Baked  apples  with  cream 

Fruit  Canteloupe 

Cracked  wheat  Rolled  oats 

Fried  oysters  Fried  fish  Codfish  balls 

Broiled  sirloin  steak,  plain  or  tomato  sauce 

Calf's  liver  with   English  bacon       Country  sausage 

Broiled    ham  Lamb  chops 

Corned  beef  hash  Fried  mush 

Sliced  tomatoes 

Ham,  jelly  or  oyster  omelette 

Eggs  to  order 

Potatoes — Boiled,  French  fried  or  stewed  in  cream 

French  rolls  Toast  Corn  bread 

Rice  or  wheat  griddle  cakes 

Maple   syrup  Honey 

Coffee  Chocolate 

The  six  specimens  above  are  all  models  and 

commendable. 

Lunch  (American  Plan). 

Lunch  is  a  slight  repast  between  breakfast 
and  dinner.  It  is  not  meant  to  be  a  full  sub- 
stantial meal,  but  simply  to  appease  the  appe- 
tite which  would  result  in  faintness  where  the 
time  between  the  regular  meals  is  too  far 
apart.  This  is  especially  so  in  the  large  cities, 
where  occupation  takes  people  too  far  away 
from  their  homes  to  enable  them  to  return  for 
a  midday  meal  without  losing  a  great  deal  of 
time.  They  cake  their  breakfast  at  home  and 
a  light  lunch  in  some  restaurant  near  at  hand, 
returning  home  in  the  evening  to  a  substantial 
dinner  to  which  they  can  take  their  time. 


92 


TlIK  PHACTICAi.  HOTEL  STKWAED 


Family  hotels  serve  a  lunch  at  midday  be- 
cause the  men  are  all  away  and  tlie  women  and 
children  do  not  care  for  substantials  at  that 
time  of  the  day.  -.^t  has  always  been  the  custom 
in  the  most  fashionable  Eastern  hotels  so  to 
do,  also  along  the  Pacific  slope  among  all 
classes  of  hotels  and  restaurants;  it  is  only 
of  recent  years  that  the  custom  is  being  adopted 
in  the  Middle  and  Southern  states. 

Lunch  is  the  most  economical  meal  of  the 
house.  It  seldom  contains  more  than  two  and 
often  not  more  than  one  hot  dish,  the  balance 
consisting  of  cold  meats  from  previous  days, 
some  salads  and  pastry.  In  arranging  I  would 
begin  about  as  follows:  one  soup  or  a  stew 
of  oysters  or  clams;  next,  two  fresh  relishes, 
such  as  radishes,  young  onions,  etc.  (fish  is 
not  essential  excepting  on  Fridays,  it  comes 
next  on  the  bill)  ;  after  this  about  two  kinds 
of  hot  dishes — a  veal  cutlet  or  a  boiled  fowl 
and  a  croquette;  then  about  three  kinds  of  hot 
vegetables,  including  potatoes;  then  cold  meats; 
then  salads.  After  this  a  sherbet,  pastry,  and 
last  comes  the  beverages. 

The  following  specimen  luncheon  bills  of  fare 
are  all  good.  There  is  some  difference  in  their 
arrangement  but  any  of  them  are  commendable: 

Puree  of  cauliflower  au  croutons 

Olives  Radishes  Spiced  onions 

Baked  whiteflsh,  tomato  sauce 

rotatoes  au  gratin 

Roast  tenderloin  of  beef,  Jardiniere 

Mashed   potatoes  Potatoes   boiled 

Stewed  tomatoes  Boiled  rice 

Rabbit  pot  pie 

Banana  fritters,  glace 

Hot  brown  bread 

COLD — Roast  beef  Turkey 

Sugar  cured  ham  Pig's   feet 

Pickled  lamb's  tongue  Dried  chipped  beef 

Vegetable   salad 

Peach   pie  Custard  pie 

Home   made   doughnuts  Lunch   cake 

Pineapple    sherbet 

Preserved  strawberries  Cranberry  sauce 

Crackers  American    cheese 

English  breakfast  and  Oolong  tea 

Coffee  Buttermilk 

Consomme,   in  cups 

Radishes  Sardines        Sliced   tomatoes 

Brook  trout,  a  la   Vatel 

I'otatoes,  brabanconne 

Boiled  pickled  tongue,  sauce  piquant 

Stewed  tomatoes 

Roast  sirloin  of  beef 

Mashed  potatoes  Asparagus 

Compote  of  domestic  duck,  with  mushrooms 

Cream  fritters,  wine  sauce 

COLD — Roast   lamb  Bologna  sausage 

Boiled  ham  Potato  salad  Chicken  salad 

Compressed  corned  beef 

Edam  and  American  cheese 

Cranberry  pie       Pineapple  sorbet       Assorted  cakes 

Fruit  Coffee 


Fresh  okra  with  chicken 

Hot  rolls 

Cucumbers  Piekles  Radishes 

Gulf  trout,  a  la  Portugaise 

Fried  sweet  potatoes 

Hamburger  steak,  satice  piquaute 

Chicken  livers  with  mushrooms 

Roast  pork,  apple  sauce 

Boiled    potatoes  Mashed    potatoes 

Stewed  tomatot's  Boiled  rice 

COLD— Roast  beef  Corned  beef  Beef  tongue 

Boned   turkey  Ham 

Tapioca  custard   pudding 

Apricot    pie  Ginger   bread 

Assorted   cake  Frozen  egg  nogg 

Watermelons 

Preserved  fruits 

American  cheese  Crackers 

Honey 

Buttermilk  Coffee 

Blue   points 

Croute  au  pot  Consomme  vermicelli 

Fried  scallops,  ravigot  sauce 

Hashed  browned   potatoes 

Radishes  Stuffed  mangoes  Olives 

Broiled  tenderloin  steak,  Bordelaise 

Braised  turkey  wings,  a  la  Parisienne 

Baked  macaroni  with  cheese 

Boiled  potatoes  Stewed    tomatoes 

New  beets  Boiled  rice 

COLD 

Lamb  Chicken  Ham  Roast  beef 

Pig's  feet  Dried  beef  Sardines 

Pickled  lamb's  tongue  Beef  tongue 

Salads  Macedoine  Potato  Cold   slaw 

Baked  cup  custard  Peach  pie 

Assorted   cake       Preserved   tigs        Canned   cherries- 
Sherbet  d'Ananas 
Bananas 
Tea  Chocolate  Coffee 

Crackers  Cheese 

Oysters 

Consomme 

OYSTERS — Stewed         Fried         Broiled         Pickled 

Stewed    clams  Fried   clams 

Oat    meal  Cracked    wheat 

COLD 

Roast  beef  Ham  Corned  beef  Chicken 

Lamb  Turkey  Beef  tongue 

Sardines  Chipped    beef  Boned    capon 

Pickled    lamb's   tongues 

SALAD 

Shrimp  Chicken  Lobster  Lettuce 

DESSERT 

Ice  cream  Assorted  cake  Pies         Water  ice 

Fruit  Crackers  Chees' 

Coffee,  cocoa,  tea 

Hors  d'oeuvres.  assortis,  club  style 

Mulligatawny 

Young  onions  Olives  Sweet  mixed  piekles 

Fresh   shrimp,  a   la  Xewburg 

Ham  with  eggs,  country  style 

Veal  cutlets,  saute,  a  la  .Tardinicrc 

Minced  turkey,  a    la   creme 

Mashed   potatoes  Browned  sweet   potatoes 

Rice  Beets 

Stewed  new  turnips  Fresh  string  Ix  ans 

Boston  brown  bread 


THE  PBACTICAL  HOTEL  STEWAKD 


93 


COLD — Ham       Chipped  beef       Pigs  feet 
Corned  beef  Tongvie  Koast  beef 

Kippered    herring  Marinated    lierring 

Chicken  salad  Lettuce  Sahid.  a  la  Russe 

I'ate  de  foie  gras 

Congress  pudding,  brandy  sauce 

Cocoanut  wafers  Assorted   cakes 

Banana  sherbet 

Pineapple  in  syrup 

American  or   Edam   cheese  Crackers 

Tea  Buttermilk  Chocolate  Coffee 

Oyster 

Celery  Olives 

Roast   beef  Baked    pork   and   beans 

Browned  potatoes  Brown  bread 

Lobster  salad 

Cold  tongue  Cold  roast   pork 

Apple    pie  Cocoanut   pudding 

Ice  cream        Cake       Fruit        Coffee       Gingerbread 

Vegetable,  country  style         Consomme,  hot  or  cold 

Olives  Spanish  onions  Lettuce 

Minced   chicken,    Romaine 

Haricot  of  mutton,   Parisienne 

Baked  pork  and  beans 

Leg  of  veal  with  dressing 

Ma.shed  potatoes  Browned  potatoes  stewed 

Green  peas  Steamed  rice 

COLD  MEATS 

Roast   beef  Ham 

Corned  beef  Turkey  Beef  tongue 

Boneless  pig's  feet 

SALADS 

Potato  Lobster   Mayonnaise  Cold    slaw 

Wheat   muffins  Corn    cakes 

Banana  inidding,  a  la  Conde 

IMneapple  cream  pie  Applj  pie 

Chocolate  ice  cream  Fruit  Assorted  cake 

Home  made  jn-eserves  Xew  comb  honey 

Brie,    Swiss   and    English   cheese 

Saratoga  flakes  Michigan  butters 

Bent's   crackers 

English  breakfast,  green  and  Oolong  tea 

Chocolate  Cocoa  Coffee  Milk 

Blue   points 

Consomme,    en   Tasse 

Broiled   whitefish,   steward  sauce 

Sliced   tomatO(^s  .fulienne   potatoes  Radishes 

Prime  roast  lu'ef,  demi  glace 

Mashed   potatoes       ISoiled  potatoes       String  beans 

Pork  chops,  breaded,  tomato  sauce 

Deviled  crab,  in  shell,  baked 

COLD 

Roast  I)eef  Turkey  Ham 

Swiss   cheese  Tongue  Sardines 

Mayonnaise  of  lobster 

Cranberi-y  pie  I^emon   custard   pie 

Orange   water   ice  Assorted   cakes 

Mixed  nuts  Fruit  Layer  raisins 

Cheese  Crakers 

Coffee  Tea  Cocoa  Buttermilk 

Olives      Sliced    tomatoes      Young   onions      Radishes 

Tomato    soup 

Plain   lobster  Sardines 

P.aked  beans  with   pork 

Baked   potatoes  String  beans 

I'ickled  1)rets   and   red  cabbage 

Corned   beef         Cold   roast   beef         Tongue 

Chicken   salad 


Plain   and  dressed  lettuce 

Custard  souffle,  peach  sauce 

Apple   pie  Jelly   roll 

Assorted  cake  I'reserved  erabapples 

Grape  sherbet 

Crackers  Cheese 

Tea  Coffee 

Bananas  Oranges  Apples 

Cream  of  asparagus 

Sweet  pickles  Radishes 

Broiled   whitefish    maitre   d'hotel 

Small  brown  potatoes 

Roast  spring   lamb 

Sugar  corn  New  potatoes  in  cream 

Stewed  veal  with  dumplings 

Chicken  livers  saute,  native  mushrooms 

Orange  sherbet 

Cold   roast   beef  Ham  Tongue 

Turkey  Pig's   feet 

String  bean  salad 

Rolls  Ginger   bread 

Plain   rice  pudding,   wine  sauce  Assorted  cake 

Blackberry  jam 

Cheese  Crackers 

Tea  Iced  tea  Coffee  Milk 

Mulligatawny 

Tomatoes  Celery  Olives 

Baked  fillets  of  trout,  fine  herbs 

Saratoga    potatoes 

Boiled  fowl  and  pork,  celery  sauce 

Boiled  potatoes         Green  peas         Mashed  potatoes 

Stewed  tomatoes       Boiled  rice       Asparagus 

Walsh   rarebit 

Banana  fritters,   wine  cream  sauce 

Hot   brown   bread  Ginger  bread 

Combination  salad      Pickled  beets      Spiced  salmon 

Pigs  feet        Sardines        I'ickled   lamb   tongues 

Cold  roast  beef       Lamb       Pork  and  beans 

Sugar    cured    ham  Pork  Tongue 

Huckleberry    roly   po;V 

I'ineapple    sherbet 

Assorted  cake 

California   apricots  in   syrup  Currant  jelly 

Cream    cheese  Crackers 

Figs  Dates 

Tea  Coffee 

Dinner  (American  Plan). 

There  is  considerable  difference  of  opinion 
in  regard  to  the  placing  of  the  joints  and  en- 
trees on  tlie  bill  of  fare,  some  claiming  that 
the  French  method  of  placing  the  entrees  be- 
fore the  roasts  is  the  proper  way,  supporting 
their  claim  with  good  arguments;  but  the  ;na- 
jority,  I  believe,  favor  the  American  w;iy  of 
lilacing  the  roasts  above  the  entrees,  giving 
equal  good  reasons  in  support  of  their  side  of 
the  argument,  and  I  should  almost  feel  inclined 
to  say  that  the  steward  might  suit  himself, 
since  neither  way  has  ever  lieen  declared  wiong 
on  the  American  bill  by  good  authority. 

But  I  prefer  the  placing  of  the  roasts  before 
the  entrees.  It  is  the  adopted  American  style 
and  is  mostly  in  favor  in  hotels  all  over  the 
country.  Furthermore,  I  do  not  see  how  a 
sweet  entree — which   is  quite  popular   in   many 


94 


THK   PRACTICAL  HOTEL  STEWAED 


hotels — can  be  placed  above  the  roasts  consis- 
tently; but  it  has  been  done.  I  believe  it 
Avrong.  Sweets  should  come  after  meat  dishes. 
It  seems  to  me  where  the  French  style  of  plac- 
ing the  entree  before  the  roast  is  customary, 
there  should  be  no  sweet  entree,  and,  if  they 
are  desired,  should  follow  the  roast  as  "entre- 
met"  or  dainties  and  classed  with  all  kinds  of 
fritters  and  daintily  prepared  vegetables,  as 
stuffed  tomatoes,  etc. 

Table  d'Hote. 

Table  d'hote  (according  to  the  Standard 
Dictionary)  is  a  full  meal  for  a  price.  This, 
I  believe,  is  about  the  most  proper  definition 
of  the  word  as  applied  in  America,  a  meal 
practically  selected  by  the  caterer,  from  which 
the  guest  may  choose  what  he  desires,  for  a 
certain  fixed  price,  as  in  all  American  plan 
hotels.  The  literal  definition  of  the  word  is 
"The  landlord's  table;  a  common  table  for 
guests. ' ' 

There  is  a  general  impression  that  a  table 
d'hote  meal  (menu)  consists  of  a  limited 
variety,  the  guest  having  the  choice  of  only 
one  (Hobson's)  or  two  articles  in  each  course. 
In  my  opinion,  however,  any  bill  of  fare  which 
is  served  at  so  much  for  the  meal,  whether 
breakfast,  lunch,  dinner  or  supper,  is  a  table 
d'hote  meal.  The  following  bills  are  fair  speci- 
mens of  regular  American  plan   (table  d'hote) 

dinners: 

Blue  points,  on  deep  shell 

Salted  almonds 

Mock   turtle,   au   Madeira  Chicken  bouillon 

Fresh  lobster,  Maryland 

Sliced  tomatoes       Olives       Radishes        Cucumbers 

Fillet  of  pompano,  vln  blanc 

Potato    croquettes 

Boiled  capon,  oyster  sauce 

Spinach  Asparagus    tips 

Roast  ribs  of  beef 

Boiled    Bermuda    potatoes  Mashed    potatoes 

Spring  lamb,  mint  sauce 

New  spring  beets,  butter  sauce 

Baked    sweet    potatoes 

Sweetbreads  glace,   French  peas 

Frog  legs,  fried  tartar 

Orange  fritters,   Benedictine 

Champagne   punch 

Broiled  plover,  on  toast 

"Sweet  potato  chips 

Chicken   salad 

Charlotte,   a  la  Ilollenden 

Orange  cream  pie  Almond  macaroons 

Vanilla  wafers  Tutti  frutti.  glace 

Strawberries,  with  whipped  cream 

Oranges         Apples         Bananas         Bartlett    pears 

American,  Brie  and  Roquefort  cheese 

Nuts  Raisins  Figs 

Coffee 

Little  neck  clams 

Mock  turtle,  a  I'Anglaise     Clear  okra  with  chicken 

Cold  consomme  in  cups 


Soft   shell   crabs,   sauee   Ravigote 

Olives  Radishes 

Sliced  tomatoes 

Filet  of  Spanish   mackerel,   Bearnaise  . 

Sliced   cucumbers  I'otatoes   Hollandaise 

Ribs  of  beef 

Stewed    tomatof^s  Mashed    potatoes 

Spring  lamb,  mint  sauce 

Xcw  potatoes  Cauliflower 

Sweetbread  glace,  Perigord 

Green  peas 

Punch,  a  la  Romaine 

Plover  with  English  bread  sauce 

Dressed  lettuce 

Currant  pie         Raspberry  short  cake 

Vanilla  ice  cream  Petits  fours 

Raspberries  with  cream        Peaches        Watermelon 

Stilton  and  Brie  cheese 

Cafe  noir 

The  Vegetables. 

Vegetables  should  be  grouped  together  and 
not  be  placed  with  the  different  meat  dishes, 
excepting  where  it  is  intended  to  serve  the  meal 
in  courses,  or  for  a  banquet.  The  guest  usually 
orders  all  such  vegetables  as  he  may  desire 
at  one  time  and  where  they  are  sj^read  all 
over  the  bill  it  takes  them  too  much  time  to 
find  what  they  wish;  or  if  they  are  not  close 
students  miss  just  what  they  would  like,  and 
are  not  aware  that  it  is  on  the  bill  until  they 
see  their  neighbor  served  with  it. 

Punch. 

Punch  is  served  in  many  hotels  every  day, 
aud  where  once  started  it  is  like  a  bad  habit, 
' '  hard  to  be  broken  and  yet  almost  indispensa- 
ble when  the  habit  is  once  contracted. ' '  I  doubt 
the  commendability  of  this  addition  because  of 
its  injurious  effect  on  the  digestive  organs.  In 
placing  it  on  the  bill  of  fare  it  should  be  im- 
mediately above  the  game.  In  arranging  a 
dinner  bill  I  should  begin  about  as  follows: 

Arrangement    of    the    Dinner    Bill    of    Fare 
(American  Plan). 

Wheu  oysters  or  clams,  they  sliould  begin ; 
in  their  absence  some  relish  (hors  d'oeuvres). 

1 — oysters   or   clams. 

2 — 1  relish  of  some  kind. 

3 — 2  soups  (1  clear,  1  heavy). 

4 — relishes. 

5 — 1  fish  with  one  kind  of  potatoes. 

6 — 1  boiled  dish,  if  desired. 

7 — 2  roasts. 

8 — 2  kinds  of  potatoes. 
3  kinds  of  vegetables. 

9 — 2  entrees. 
10 — 1    j)unch,  if  desired. 
11 — 1  game. 
12 — 1  or  2  salads. 
13^ — 1  pudding. 
14 — 1  pie,  cake. 


THE  PEACTICAL  HOTEL  STEWAKD 


95 


15 — 1  ice  cream,  1  jelly  or  charlotte  nisse, 
etc. 

16 — fruit,  nuts,  raisius. 

17 — cheese  and  crackers. 

18 — black  coffee   (with  cognac,  if  desired). 

It  is  optional  to  place  the  cheese  and  crack- 
ers before  or  after  the  fruit,  nuts  and  raisins, 
but  as  a  great  many  epicures  call  for  cheese 
and  crackers  with  black  coffee  at  the  end  of  the 
meal  I  believe  the  above  arrangement  proper 
and  in  the  order  in  which  the  dift'erent  courses 
are  usual)}-  called  for. 

Strive  For  Variety  in  the  Bill  of  Fare. 

Another  important  item  in  making  a  bill  of 
fare  is  that  all  dishes  form  a  distinct  variety, 
no  two  kinds  should  be  alike,  for  instance: 
Consomme  with  rice  and  cream  of  barley  do  not 
belong  together — the  rice  and  barley  being 
both  cereals,  forms  a  similarity.  Consomme 
Jardiniere  and  cream  of  barley  will  form  a 
better  contrast.  The  same  with  roasts  and  en- 
trees. "With  roast  turkey  need  not  be  chicken 
or  any  other  kind  of  fowl  in  the  entrees. 

Among  the  vegetables,  lima  beans  and  string 
beans  or  succotash  ought  not  to  be  on  the  bill 
at  the  same  time;  also  turnips  and  beets,  or 
parsnips,  or  oyster  plant  are  too  much  alike. 

Attention  should  also  be  paid  to  sauces  and 
garnishes;  they  should  not  be  all  white  or  all 
yellow,  nor  brown.  For  instance:  There  is 
fish  with  tartar  sauce;  the  sauce  with  the  first 
entree  can  be  brown  and  the  second  white  or 
red. 

Nor  does  it  look  well  to  have  tomato  soup, 
then  sliced  tomatoes,  fish  with  tomato  sauce 
and  possibly  stuffed  tomatoes  among  the  en- 
trees on  the  bill  at  the  same  time,  no  matter 
how  cheap  they  are. 

I  would  not  have  the  same  article  inore  than 
once  on  the  bill  if  possible.  Of  course  there 
are  exceptions  in  some  instances.  The  follow- 
ing specimen  dinner  bills  of  fare  from  different 
hotels  are  good  models: 

Blue  points 

Celery 

Pigeon  broth 

Mangoes  Salted  almonds 

Terrapin,   Maryland  style 

Brook  trout,   tartxir  sauce 

Sliced   tomatoes  Julienne   potatoes 

Roast  sirloin   of  beef 

Green  peas  Roast  sweet  potatoes 

Wild  turkey  stuffed,  chestnut  dressing 

German   asparagus 

Supreme  of  prairie  chicken,  trullle  sauce 

SOl'THEKN    nOTEL   rfXCII 

Canvas  back  duck,   currant  jelly 

Game  salad,  Julienne 

Englisli  plum  pudding,  hard  and  brandy  sauce 


Tutti-frutti  ice  cream 

De  brie  Toasted  crackers 

Fruit  Cider  Coffee 

Blue  points 

Cream  of  partridge,  a  la  Mt.   Vernon 

Chicken  clear,  okra 

Queen   olives  Salted   almonds 

Petits  bouchees.   Duchesse 

Broiled   Spanish   mackerel,   maitre  d"hotel 

I'otatoes  a  la  Russe 

Boiled  capon,  sauce  chipolate 

Asparagus 

Prime  cut  of  beef         Spring  lamb,  mint  sauce 

Mashed  potatoes     Carolina  croquettes     Green  peas 

Stewed  terrapin,   Maryland  style 

Baked  apples,  with  rice  conde 

LALLA    ROOKH    PCNCH 

Roast  quail,  stuffed,  Perigord 

Dressed  lettuce 

Washington  pudding,  lemon  sauce 

Sliced   apple   pie  Pumpkin  custard   pie 

Fancy    cakes  Neapolitan    ice    cream 

Confections 

Nuts  Fruits  Figs 

American,    Roquefort    cheese  Crackers 

Coffee 

Caviar  on  toast 

Cream  of  capon,  Richmond  Consomme  royale 

Lettuce  Radishes  Tomatoes 

Broiled  pompano  a  la  Tanty 

Potatoes  duchesse 

Boiled  reindeer  tongue,   chasseur 

Ribs  of  prime  beef,  demi  glace 

Mashed  browned  potatoes  Stuffed  egg  plant 

Roast  spring  chicken,  dressing 

Candied  yams  Asparagus,  Ilollandaisc 

Filet  of  beef,  a  la  Bernaise 

Sweetbreads  braise  financiere 

Baba  au  rum 

ANGELICA    PUNCH 

Roast  saddle  of  venison.  Tyrolienno 

Celery  salad 

Steamed  fruit  pudding,  brandy  sauce 

Lemon   meringue   pie  Green   apple   pie 

Rhine  wine  jelly 

Delmonico  ice  cream  Assorted  cake 

Nuts  Raisins 

Crackers  Cheese 

Coffee 

Fish   chowder  Consomme,   au   riz 

Boiled  salmon,  anchovy  sauce 

Cucumbers  HoUandaise   potatoes 

Roast  ribs  of  beef,  dish  gravy 

Boiled  sweet  potatoes  Stewed  oyster  plant 

Roast  young  turkey,  cranberry  sauce 

Mashed  potatoes  Hubbard  squash 

Roast  veal,  brown  sauce 

Lima  beans  a  la  Veloute 

Tennessee  corn  pone  Buttermilk 

Boiled  calf's  head,   vinaigrette 

Scalloped  oysters 

Compote  of  pears.   Richelieu 

Cocoanut  pudding,  lemon  sauce 

Apple  pie  Pumpkin  pie 

Rum  jelly  Assorted  cake 

Vanilla  ice  cream 

Watermelon  Apples 

Edam  and  .Vmerican  cheese  Crackers 

Coffee 


96 


THE  PRACTICAL  HOTEL  STEWARD 


ruree  of  green  peas  P.ouillon 

Sliced  tomatoes  Younj;  onions 

r.roilfd  Spanish  mackerel,  andiovy  butter 

I'ommes   I'arisienne 

Beef  tonjriie.    tartar  sauce 

Roast  ribs  of  beef,   demi  jilace 

Maslied  potatoes  Si)inach  with  e^s 

Domestic   ducli   stuffed,  currant  jelly 

Stewed    new   tomatoes  New    succotash 

Sweetbreads   glace    a   la   financiere 

Fresh   lobster  a  la   Newburg 

Orange  fritters.  Curacao 

CARDINAL    PINCH 

Chicken   salad 

Pineapple  souffle  with  whipped  cream 

Peach   pii'  Raspberry  meringue   pie 

Almond  ice  cream  Assorted  cake 

Fruits  Nuts  Raisins 

Watermelon 

Edam   and   American    cheese  Water   crackers 

Coffee 


Saddle  rocks 
Consomme,   Deslignac 

Olives 

Baked  shad,  Italienne 

Boiled  tongue,  tomato  sauce 

Sirloin  of  beef,  brown  gravy 

Loin  of  veal,  browned  potatoes 

Turkey  stuffed,  cranberry  sauce 

Small   patti's  of  oysters,  bechamel 

Chicken  croquettes,  peas 

Sweetbreads  larded,  Toulouse 

Rice   with   peaches,    a   la    Conde 

PORT    WINE    SHKRBET 

Lobster  salad 

Mashed  potatoes  Fried  parsnips 

French  baked  potatoes 

Stewed  tomatoes         Cold  slaw         Creamed  onions 

i:n;;lish  fruit  pudding,  hard  and  brandy  sauce 

Apple  pie  I^emon   meringue   pie  Mince  pie 

Vanilla  ice  cream       Baked  apples,  powdered  sugar 

Fancy  cakes  Fruit  Layer  raisins 

Lemon  jelly  Coffee 


Bluepoints 

Celery 

Green  turtle 

Russian   caviar  olives 

Broiled  Spanish  maekiM-i'l.  inaitrc  d'lioti'l 

Duchesse   potatoes 

Boiled   beef  tongue  with  spinach 

Roast  ribs  of  beef  Turkey,   cranberry   sauce 

Chicken  pi(\  Xcw  lOngland  style 

Oyster  pattie.  a  la   Leland 

Charlotte  of  apricois,   sauce  chartreuse 

KOCK    PUNCH 

Roast    (luail,   au   cress  Broiled   te:\l   duck 

Boned  turkey,   aspic  jelly 

Fresh  shrimp  mayonnaise 

Asparagus   tips  Sweet    potatoes  Green    peas 

Mashed  potatoes  String  beans 

Mince  i>ie  I'liiin  pudding,  hard  sauce 

Pumpkin   pie  Assorte<l   cake 

Tiitti  frntti   ire  cream  Fr\iit 

Hickory  nuts  and   cider 

Roquefort,  DeP.rie  and  cream  cheese 

"Water  crackers  Coffee 


Tomato,  a  la  Creole  Consomme 

Sliced    tomatoes        Olives        Sliced    cucumbers 

P.roiled  whitefish,  a  la  maitrc  d'hotel 

Saratoga  chips 

Roast   chicken,   giblet   sauce 

CauliHower  Green    corn 

Roast  sirloin  of  beef 

Mashed   and   boiled   potatoes 

Roast  saddle  of  lamb,  currant  jelly 

String  beans  Spinach 

Pigeon  stuffed,  a  I'Anglaise 

Soft    shell    crabs,    fri(Hl,    Bearnaise 

I'ine   apple   fritters,    rum   sauce 

I'LNCH   Al"   KIU.SCH 

Salads 

Lettuce  I'ickled  beets  Chicken 

Boned  capon  Pate  of  fat  livers 

Raspberry    roll,    brandy   sauce 

Custard  pie  Apple  pie 

Assorted   cake  Wine  jelly 

Charlotte  russe         Confectionery 

Ice    cream    royale 

Roquefort,   Edam   and  American   cheese 

Water  crackers 

Nuts  Raisins  Fruit 

Coffee  Watermelon  Buttermilk 

Blue   points 

Puree  of  chicken  a  la  Reine 

Queen  olives  Pepper  relish 

Boiled  turbot,   Estragon 

Windsor  potatoes 

Cold  slaw  Dressed  lettuce  Pickled  onions 

Boiled   native  turkey,   sauce  supreme 

Pressed  calf's  head  Potted  tongue 

Filet  of  beef,  larded,  financiei* 

Chicken  saute,  Marengo 

Spanish  puffs,  glace  au  cognac 

Roast  prime  ribs  of  beef,  dish  gravy 

Loin   of   lamb,   brown   gravy 

Mallai'd   duck,   currant  jelly 

Steamed   and   mashed   potatoes 

Green    peas  Stewed   tomatoes  Shelled    beans 

Spaghetti   a    T Italienne 

PCNCH   RO.MAINE 

Salmon   salad 

Baked   Indian   pudding  with   whipped  cream 

Sliced  apple  pie  Raspberry   tart   pie 

Sherry  wine  jelly  Golden  cream 

Lemon  ice  cr(>am 

Assorted   cake  Bon-bons  Fruits  Nuts 

Confectionery  Raisins 

Graham  and  water  crackers 

Sage  and  American  cheese 

Coffee 

Consomme  a  la  Victoria 

Baked    St.    Lawrence    )-iver    salmon.    maitri>   d'hotel 

Queen   olives        Celery        Sliced    tomatoes 

Boiled  capon,  cream  sauce 

Younir   turkey,   oyster   dressing,    cranberry   sauce 

I 'rime   cuts   of  beef.    Yorkshire   jnidding 

Fillet   of  beef   aux   Champignons 

Charlotte  of  peaches,  sherry  wine 

Baked  swe(>t  potatoes  Sugar  corn 

Mashed   potatoes 

Cabinet    pudding,  lirandy  sauce 

Apple  pie  Strawl)erri<'s  with  cream 

Port  wine  sherbet  Assorted  cake 

Nuts  American  cheese  Wafers        Figs 

Raisins  Dates 

Tea        Chocolate        Milk        Coffee 


THE  PKACTICAL  HOTEL  STEWAED 


97 


Mock   turtle  Consomme   Royiil 

Filet  of  sole,   sauce  remouhule 

Sei-peutine  potatoes 

IJadishes        I'ickled   beets        Groeu   onious 

Small  boucliees,  a  la  Montglas 

Boiled  chicken,  sauce  supreme 

rrime  ribs  of  beef,  au  jus 

Asparagus  Mashed  potatoes 

Spring  lamb  with   mint   sauce 

>;ifted   peas  Spinach  Boiled   potatoes   - 

Calves  head  en  tortue 

Fresh  mushrooms,  sautee  on  toast 

Hai-d   shell    fritters,   glace  au   rum 

SORBET    A    L'ANANAS 

Fresh    lobster   en    Mayonnaise 

Apricot  pie  Orange  meringue  pie 

Boiled  lemon  pudding,  sauce  Sabayon 

Strawberry    short  cake               Chocolate    cream 

Almond  ice  cream  Assorted  fancy  cake 

Fruit  Kaisins                >suts 

Cream   cheese  Coffee        Butter  crackers 

Clam    chowder  Consomme 

Itadishes  Lettuce  Queen  olivea 

Boiled  Lake  Superior  trout,  parsley  sauce 

Julian  potatoes 

Boiled  tongue,  piquant  sauce 

Prime  roast  beef  with  gravy 

Roast  loin  of  veal  with  dressing 

Fricassee   chicken   with   dumplings 

>'ew   boiled  potatoes  Mashed  potatoes 

Green  peas  Hot  slaw 

Stewed  kidneys,  wine  sauce 

Farina  cake  with  jelly 

Shrimp  salad 

Apple  pie  I'each  pie 

liice  pudding,   hard   sauce 

Orange  sherbet  Wine  jelly 

Oranges  Apples  Bananas 

Assorted   cake        American   cheese        Assorted  nuts 

Swiss  cheese 

Tea  Coffee  Milk 

lii'nfs  water  crackers  Boston   brown  bread 

Home   made    l)read 

SUPPER. 

Supper,  the  evening  meal,  is  served  iu  nearly 
ail  country  commercial  houses  and  iu  a  great 
many  city  houses  as  well.  It  should  consist 
mainly  of  liglit  foods,  cereals  of  some  kind, 
some  stewed  or  fried  oysters,  when  in  season, 
or  clams  in  some  way;  a  fritter,  some  cold 
meats,  breads,  toast,  waffles,  fruit,  sauces  and 
beverages.  But  wiiere  dinner  is  served  at  mid- 
day in  houses  depending  upon  the  traveling 
public,  it  is  necessary  that  tlie  supjjcr  be  more 
substantial,  especially  whore  a  man  lias  been 
traveling  al!  day  and  is  tir('(l  and  hungry, 
something  more  tiian  the  above-named  items  is 
wanted.  Even  to  the  regular  boarder  the  wait 
from  noon  to  evening  has  been  long  enough  to 
fit  him  for  a  substantial  meal.  I  do  not  be- 
lieve, however,  that  it  is  necessary  to  enumerate 
nearly  all  availal)ie  meats  in  the  market;  lour 
or  live  hot  meat  disiies  and  eggs  ouglit  to  lie 
quite  suflicient. 


In  my  opinion  fruits  should  never  begin  the 
supper;  it  seems  out  of  place.  "  Fruit  first 
in  the  morning  and  last  at  night"  is  the  old 
saying,  and  I  believe  it  a  good  rule. 

In  arranging  a  supper  I  should  make  it  about 
as  follows: 

1 — Stewed  oysters  or  cold  consomme. 
2 — Some  fresh  relishes. 
3— Cereals. 

4 — 2  fishes — a  broiled  and  a  fried. 
5 — ^1  or  2  broiled  meats. 
6 — 1  or  2  fried  dishes. 
7 — 1  or  2  made  dishes. 
8— Eggs. 
9 — Potatoes. 
10 — Cold  meats  and  salads. 
11 — Breads,  toasts,  etc. 
12 — Fruits,  cake. 
13 — Beverages. 

The  following  specimen  is  a  supper  which  1 
believe  first   class: 

Consomme   in   cups 

Cucumbers  Sliced   tomatoes  Tickled   beets 

Chowchow 

Cracked  wheat  or  cerealine,  with  cream 

Eggs   to  order 

Omelets,  plain  or  with  jelly 

Baked  lake  salmon,  Chevaliere 

Broiled    tenderloin    steak,    plain    or    with    piquant 

sauce 

Veal  cutlets  breaded.  Milanaise 

Rissoles  of  chicken,  Madeira  sauce 

Baked,   domestic   fried  and   hashed  brown  potatoes 

String   beans  Saratoga    chips 

COLD 

Roast  beef  Bologna  sausage  Roast   fowl 

1-ig's   feet  Boiled   bam 

Lettuce         Baked   pork  and  bean 

Finger  rolls  Toast 

New  England  griddle  cakes  Tea  buns 

Vienna,  Graham  and  rye  bread 

Boston  brown  bread  Home  made  bread 

Maple   syrup  Rock   candy   drips 

Watermelon  Red    raspberries 

Sherliet 
Coffee  Iced    tea 


Ox   tongues 
Lobster  salad 


Blackberries 
Assorted   cake 

Milk  Tea 


The  following  specimens  are  commendable: 

Blu(>   points 

Si)anish     onions  olives  Salami 

FISH— I'.roiled   Irout.  a   la   maitre  d'hotel 

Saratoga  chips 

I'.ROlLKO — Sirloin   or   tenderloin    sti'ak 

Lamp  chops  with  bacon 

Ham 

ENTKICKS — Venison  steak,  club  style 

Stewed  green  turtle  in  cases 

Fried  oysters,  a  la  tart  are 

Banana    fritters,    rum    sauce 

Eggs  and  omelets  as  ordered 

i'0\At — Roast   beef         Ox   tongue         Hani 

Sardines  Kippered   herring  Lettuce 

Celery   mayonnaise 

roT.VTOES — Saute    or   French    fried 

Oatmeal    porridge    with    cream 


98 


THE  PEACTICAL  HOTEL  STEWARD 


Griddle   t•ak^■^^   with   maple   synii) 

Compote    of    peaelies  I'reserved    elierries 

.Strawbei-ry   jam 

Coffee  Milk  flioeulate 

OoloUf,',  Conf,'o  ur  Young  Ilysou  tea 

Cracked  wheat 

Olives  Celery  Mangoes 

Fried  yellow  perch 

I'otatoes  a  hi  Keitz 

Tenderloin   or   sirloin   steak 

I'ork  spare  ribs 

Broiled  or  fried  ham  Steak  with  onions 

Baked  potatoes  I'otatoes   Chateau 

French  toast 

Eggs  as  ordered 

Omelette 

Cold   roast   beef,    ham   and   fowl 

Chicken   salad 

Tea  biscuits  Jenny  Lind  pancakes 

Baked  apples 

Assorted   cake 

Tea  Chocolate  Coffee 

Consomme   in  cups 

Pickled  beets  Olives 

Coffee  Cocoa  Tea 

Cracked  wheat 

Tenderloin  steak  I\idneys  Bacon 

Cold  roast  beef  Tongue  Ham 

Eggs  and  omelets  as  ordered 

Potato   salad  Cold  slaw 

Potatoes — French   fried,    saute 

Finger  rolls  Flannel  cakes 

Assorted   cake 

Syrup — maple  Rock  candy  drip 

Lemon  cling  peaches 

American    cheese  Crackers 

Consomme 

Green  gages  Stewed  prunes 

Oyster  stew 

Broiled — Jack   salmon        Fried   smelts        Whitefish 

Sliced  tomatoes 

Sirloin  or   tenderloin  steak,   plain,  with  onions,  or 

drip  gravy 

Mutton  chops  Ham  Bacon  Tripe 

Chicken   hash   on    toast 

Calf's  feet,  fried  in  batter 

Eggs — Boiled  Fried  Shirred 

Plain  or  kidney  omelette 

Cold — Itoast    beef  Ham  Marinated    herring 

Turkey  Smoked  tongue  Veal 

Salad  a  la  Uusse       Dressed  lettuce 

I'otatoes — Baked         (lerman  fried         French  fried 

Saratoga  chips 

Bread  Toast  Rolls 

Oat  meal  and  Indian  meal,  with  cream 

Corn  or  wheat  cakes 

Assorted   cakes  (Jinger   bread 

Oolong,  English  bi'eakfasi  and  green  tea 

Baked  apples 

Chocolate  Coffee  Milk 

Bouillon    en    tasse 

Salted  wafers 

Broiled  sardines  on  toast 

Sliced  cucumbers  Sliced   tomatoes 

Filet  of  turkey,  sliced  oranges 

Baked  potatoes 

Cold — Tongue  Salmon  11am 

Boned  chicken  en  aspic  jelly 


Russian  punch 
I'resh   lobster  salad  en   mayonnaise 

Red  raspberry  shortcake 

Hot  wallles  with  pure  maple  syrup 

Plain  and  rye  bread  Tea  biscuit 

Toast  to  order 

Assorted   cake 

Crackers  Edam  cheese 

Coffee  Tea  Iced  tea 

Shell    oysters 

Celery  Mangoes 

Fried  smelts 

Hominy  grits  Apple  tapioca 

BROILED 

Tenderloin  steak  Sirloin  steak 

I'lain  or  with  onions 

Tripe  I'ig's  feet 

Chicken  croquettes,  with  green  peas 

Calfs  head  in  omelette 

Veal  cutlets,  plain  or  breaded 

Pearl   paste,   with  jelly 

I'OTATOES 

Baked  Shoestring 

Old  fashioned  fried  Potato  cakes 

Smearkase 

Eggs   to  order 

COLD 

Roast  beef  Lunch  tongue 

Baked  beans 

Toast — all  ways 

Currant    buns  French    horns 

Corn  or  buckwheat  cakes 

Honey  Maple   syrup 

French  sherbet 

Quince    preserves  Cup   custard 

Assorted  cake 

Tea  Coffee 

Bluepoints 

Sliced  tomatoes  Pickled  peaches  Radishes 

Consomme  Oyster   stew 

Cracked  wheat  or  farina  mush  with  cream 

Broiled   bluefish.   lemon   butter 

Saratoga  chips 

Broiled   tenderloin   or  sirloin   steak,    plain   or    with 

French   peas 

Veal  cutlets,  tomato  sauce 

Minions    of    beef,    financiere 

Welsh   rare-bit  au  gratin 

Eggs  as  ordered 

Caviar  omelets 

Baked,    French    fried    and    hashed    brown    potatoes 

String  beans  with  bacon 

Cold — Roiled    ham        Roast    beef        Lamb's    tongue 

Fowl  Marinated    herring  Sardines 

Chicken    salad 

(Jraham,   rye  or   Boston  brown  bread 

Crown  rolls  Rusks  Egg  muffins  Toast 

Wheat  or  buckwheat  griddle  cakes 

Flemish  waffles 

Lemon    cling    peaches  I'reserved    peaches 

Assorted   cake  Stewed   rhubarb  Sherbet 

Coffee  Tea  Cocoa 

Reef    bouillon 

Water  cress  L.'ttuce  Caviar 

Corn    meal    mush 

Baked  salmon,  butter  sauce 

Baked   giblet   pie,    Maryland 

Breaded    veal    cutlets,    cream    sauce 
Corn   fritters,    rum   sauce 


THE  PRACTICAL 

Broiled — Tenderloin   steak  Sirloin   steak 

Lamb   chops.  Kidneys   with   bacon 

Eggs,  as  ordered 

Cold — Roast    beef  Mutton  Ox    tongue 

Chipped  beef.  Sardines 

Summer  sausage 

Salmon    salad 

Potatoes — Steamed        Domestic  fried        Shoestring 

Hot  rolls       Assorted  cake       Brown  bread 

Ice    cream 

Cherries   in    syrup  Sliced   bananas 

Comb  honey 

Griddle    cakes,    with    maple    syrup 

Club  house  coffee  Cocoa  Tea 

Consomme 

Wheat  flakes  or  rolled  oats  with  cream 

Fish — Broiled  lake  fish        Fried  catfish  steak 

Cold    Meats — Ox    tongue  Ham  Roast    beef 

Lamb  Bologna  Veal 

Sliced    tomatoes  Potato    salad  Chow    chow 

Broiled — Sirloin  or  tenderloin  steak,  plain 

or  with  fresh  mushroom  sauce 

Bacon  Pork  chops  Ham 

Dried    beef    in    cream 

Lamb  tongue,  au  Risoto 

Fried    hominy 

Eggs,    to    order 

Omelettes    plain    with    ham    or    tomatoes 

Potatoes — baked  hashed    brown  Saratoga 

Breads — Hot  biscuits     Boston  buns     Ginger  bread 

Graham  bread  Rye  bread 

Wheat  cakes         Toast  to  order         Corn  cakes 

Rock  candy  drips  Honey  Assorted  cake 

Soda   waferettes  Graham   wafers 

Fruit — Baked   apples  Apricots 

Coffee  Tea  Chocolate  Butter  milk 

Little  neck  clams 

Consomme   in    cups 

Cracked  wheat  Mush  and  milk 

Broiled  lake  trout,  maitre  d'hotel 

Radishes  Cucumbers 

I'rime   roast  beef,  au  jus 

California   grass   birds,   on    toast 

German  fritter,  with  stewed  prunes 
Boiled  rice  Baked  tomatoes 

Broiled  sirloin  or  tenderloin  steak,  plain  or  Creole 
Mutton  chops,  plain  or  breaded,  with  peas 

Welsh  rabbit,  or  golden  buck 

POTATOES — Baked  Hashed  in  cream 

Lyonnaise  Fried  sweet  French  fried 

Eggs    to    order 

Omelette,  plain,  with  ham  or  cheese 

COLD — Ox  tongue         Ham         Lamb         Corned  beef 

I'ork  and   beans     Sardines     I'ickled  herring 

Mayonnaise   of   chicken 

Rye    and    graham    bread  French    rolls 

Tea'  biscuit  Wheat    cakes  Corn    cakes 

Ginger   snaps  Assorted    cake  Stewed   pears 

Coffee  ice  cream         Sliced  peaches,  with  cream 

I'ineapple    preserves 

Tea        Coffee        Chocolate        Cocoa         Buttermilk 


Tea. 


Is    a    light    evening   meal — lighter    than    the 
regulation  supper — and  usually  consisting  of 
Tea,  eoflfee  or  chocolate. 
Dr3',  milk  or  cream  toast. 
Tea  biscuits — wafers. 


HOTEL  STEWARD  99 

Cold  meats,  or  sandwiches. 

Salads. 

Breads,  cakes  and  conserves. 

Tea  is  generally  served  on  Sundays  and  holi- 
days, when  a  specially  appetizing  midday  din- 
ner having  been  partaken  of,  a  light  meal  is  all 
that  is  necessary.  It  makes  it  convenient,  also, 
to  relieve  a  number  of  the  help  after  dinner. 

Buffet   Luncheons. 
The  meaning  of  the  word  Buffet  is  a  side- 
board.   As  applied  in  connection  with  the  above 
it    is    one    or    more   large   tables,    upon    which 
everything  that   is  on  the  menu    (which  is  in- 
tended merely  as  souvenir)   is  placed   on  the 
table  before  the  arrival  of  the  guests.     There 
are  no  chairs,  everybody  stands  and  each  one 
either  helps  himself  or  is  served  by  the  waiter, 
with   what   he   chooses   on   a   small   plate   with 
fork.     They  are  always  informal  affairs  and  are 
much  enjoyed  by  the  participants. 
The  following  menus  will  illustrate: 
Grilled  sardines  Anchovy  toast 

Mardadella  sausage 
Celery  Olives   fracie  Radishes 

Ham,  goose  breast,  chicken 

and  Swiss  cheese  sandwiches 

Lobster   salad  Lettuce   salad  Potato   salad 

Salmon   Mayonnaise         Pate  de  foie  gras 

Eggs  a  la  bonne  femme 

Punch   curacoa 

Chaud   froid  de  cailles  Galantine  de   dinde 

Assorted  cakes  Tutti  frutti  ice  cream 

Fruit 

Edam    cheese  Crackers 

Coffee 

A  luncheon  to  the  H.  M.  M.  B.  A. 

Ham    and     chicken     sandwiches 

Cold   turkey  Beef   tongue  Chipped   beef 

Stuffed  eggs,  a  la  St.   James 

Chicken    salad  Potato   salad  Lobster   .salad 

Queen  olives  ,   Sweet  pickles         Radishes 

Punch    Oriental 

Strawberries    and   sweet   cream 

Neapolitan  ice  cream 

Assorted  cakes  Fruits 

American    cheese  Swiss   cheese 

Crackers 

Tea  Coffee 

Soothers  for  the  Troubled  Spirits  of  Ye  Landlords. 

Ye   Ladies   and   the   Strangers  within 

Our   Gates. 

Luncheon  to  the  H.  M.  JI.  B.  A. 

CIIAID 

Bouillon  de  hicines,  en  tasse 

Croquettes   de   grenouilles,    Parisiennc 

Ris  de  veau,  Coquillot 

FROID 

Saumon.    decoree 

Pigeonneaux   in   bastion,    Semonler 

Jainbon.    gatti 

Langue  de  ba-uf,   Rocheford 

.\spic    de    homard 

Mayonnaise  de   volaillc 


100 


TIIK  PRACTICAL   HOTEL  STEWARD 


Salade   epicuricnnc 

Sandwich    assort  is 

EXTUKMKTS   SUCHES 

Fruits  glace  do   saison 

Charlottes,  aux  noisettes 

Petits  fours 

Cafe   noir 

C;.  II.  Mumm's  extra  dry  Copley  S(inare  imncli 

I'oland  Spring  water  Cigars 

A  cold  luneheon  served  at  the  opening  of  the 
new  Hotel  Burlington,  at  Bosconibe,  Bourne- 
mouth, England: 

Swanage    prawns 

Eilet  de  sole  en  aspic 

Mayonnaise  de  Ilomard  a  la  Hurlington 

Saumon    a    la    Cliristchureh 

Saumon  a  la  Montpelier 

rain   de   Volaille   a   la   Mosaiquc 

("haud-froid   de   Cailles 

Chaud-froid    de    Cotelettes    d'Agneau 

Galatine    de    Toulard    aux    truffes 

Chapon   a   la   Bechamel 

Bceuf  braise  a  la  Gelee 

Poulet  Roti 

I.angue  de  boeuf 

Jambon  de   York 

Quartier  d'Agneau 

Pates   de   Gibier 

Sandw'iches 

EXTREJIETS 

Trifle 

Petits   babas   aux   Cerises 

Nougats  a   la  Chantilly 

Meringues   a    la    creme 

Patisseries   variees 

Gelee  au  Vin 

Gelee  a  la  Macedoine  de  fruit 

Mousse  aux   fraises 

Charlotte  a  la  Uusso 

Gateau   a   la   Nepolitaine 

GLACES 

Vanille  Citron  Ananas 

DESSEUT 
CAUTE    DE    VIN 

Sherry  Champagne,    1SS4  Clari't,    18S(; 

Champagne    cup  Claret   cup  Lemonade 

Johannis  natural  mineral  water 


To  the  H.  M.  M.  B.  A. 
CIIAUD.        Gombaut    Passe    en    Tasse 

Croquette  I'anachee  a  la  Waldorf 

Kis-de-Veau  a  la  Surdez 

Soulllc    au    Fromage 

Brissotin    de   Volaille    Fantaisie 

FROID  Consomme  en  Gelee 

Crabcs  a   la   Diable 

l'igeonn<'au   de    Philadelphie 

Timbale  do  pate  de  foio  gras 

Mayonnaise  de   volailli' 

Salad  de  homard 

Sandwich    de    Crabes    Mous 

Sandwich  assortis 

KNTKFMKTS   SlCIiFS 

Glaces  fruits  varies 

Biscuit   Bellevue 

I'etits   fours 

The    glace 

Cafe  frappe 


Olives 


Sardine 

Salads 

I'otato 


A   Ijuffet  luncheon. 

Bouillou   in   cups 
Celery  Pickles 

Oyster  patties,  Uoniaim 
Sandwiches 
Ham  Tongue  Turkey 

Cold   meats 
Turkey  Ham  Shrimp 

I. a  ml)    tongue  Chicken 

ph:('i:s  moxtees 

I'ate  of  game  a  la  Diana  Dindonneau 

Ham  decore  a   la   Gatti 

Galantine  de   Cochon  de  Lait  en  daube 

Boned    turkey    a    la    Berger 

Frozen  cream  sherbet  Assorted  cake 

Cheese  and  toasted  crackers 

Cafe 

Buffet  lunch, 

SERVICE   CHAUD 

Consomtne   en   tasse  Clam   broth 

Bouchces  aux  champignons  frais 

Homard  a  la  Columbus 

Croquettes  de  ris  de  veau  a  la  Princesse 

Cafe  Chocolate 

SERVICE    FROID 

Celery  Olives 

Saumon  a  Tavenlane         Filet  de  boeuf  a  la  Russe 

Jambon    trufife    a    la   florian 

Langues   do   bceuf   Rocheford 
Ballotines  de   poulets  en  chaudfroid 

Timbales    de    foie-gras    en    bellevue 

Galantines    de    dinde    a    la    Elizabeth 

Pates  de  perdreaux  a  la   U.    E.   C. 

Mayonnaise    de    volaille  Salado   de    homard 

i:illettes  Sandwiches  assortis 

Entremets   de    douceur 

Paniers  de  nougat  garnis  de  fruits 

Charlottes    fontanges 

Gclces   Moscovite  Glace   historic 

Sorbet  fin  de  siecle 

Petits  fours  Bon  bons 

Mottoes  Fruit 

Champagne 

These  luncheons  aft'ord  skilled  cooks  an  oj)- 
portunity  to  show  their  ability,  as  everything 
IS  set  on  the  table  in  large  dishes,  ornamented. 


Economy  ia  Kitchen  Utensils. 

Fewer  and  better  kitchen  utensils  advocated 
by  Chef  Antoine  Dupraz,  quoted  by  the  New 
York  Su7i: 

"]\Iost  kitchens  are  too  crowded.  The  ten- 
dency is  to  want  too  many  utensils,  great 
numbers  of  pots  and  pans  used  seldom  and 
always  occupying  valuable  space.  It  should 
not  be  the  boast  that  one  has  a  complete  as- 
sortment of  kettles  and  tins;  it  should  be 
the  pride  that  few  are  needed. 

"Shelves  lined  with  aluminum,  granite  v^are 
and  pottery  are  difficult  to  keep  clean.  They 
collect  dust  and  are  a  nuisance.  The  adept 
in  cookery  does  his  work  easily  without  many 
utensils.  He  knows  exactly  what  ho  wants 
and  he  never  lets  the  things  he  uses  collect  so 
that  he  has  the  sense  of  being  crowded. 

"Here  again  is  another  instance  of  waste, 
waste  of  room  and  waste  of  money.  The  day 
is  coming  when  the  costliest  of  wares  will  be 
employed  in  the  kitchen.  There  will  lie  fewer 
utensils  and  they  will  be  better  constructed." 


THE  PRACTICAL 

BANQUETS. 

A  banquet  is  a  repast  or  a  rich  entertain- 
ment given  in  honor  of  some  memorable  event 
or  celebration,  usually  attended  with  formality, 
-all  participants  attending  in  proper  dress  for 
the  occasion.  During  the  meal  the  guests  are 
entertained  with  music,  afterwards  suitable 
toasts,  speeches,  etc.,  which  complete  the  feast. 

The  menu  consists  of  a  full  hot  meal,  like  a 
table  d'hote  dinner,  served  in  courses,  usually 
accompanied  with  wines. 

In  some  instances  the  price  of  the  repast  for 
each  plate  includes  the  wine,  music  and  flowers; 
in  others  the  wine  and  flowers  without  the 
music,  but  in  the  majority  of  cases  the  caterer 
serves  the  meal  only,  for  a  price,  and  receives 
extra  pay  for  wines,  flowers  and  music.  Some- 
times the  host  provides  his  own  flowers  and 
music. 

Banquets  are  served  in  two  dift'erent  styles. 
The  French  service  (fl  la  Francaise)  and  the 
Eussian  service   («  la  Eiissc). 

The  French  service  is  not  popular.  Occa- 
sionally small  parties  not  to  exceed  ten  or 
twelve  are  served  in  this  manner.  Artistic  chefs 
prefer  it  as  it  gives  them  an  opportunity  to 
show  their  skill  to  better  advantage,  everything 
being  served  on  large  (usually)  decorated  dishes 
in  the  most  attractive  manner,  each  dish  con- 
taining as  many  orders  as  there  are  guests  to 
be  served  by  one  waiter,  who  passes  the  dish 
around  to  the  guests,  helping  them  to  their 
portion.  The  time  required  to  serve  a  banquet 
'ji  this  style  is  necessarily  slow  and  it  requires 
thoroughly  trained  waiters  to  avoid  any  mis- 
haps. Waiters  in  this  country  who  understand 
this  service  are  not  plentiful,  which  may  ac- 
count for  the  French  service  being  less  in 
demand. 

The  Russian  service  is  the  most  satisfactory ; 
it  is  simpler  and  much  quicker.  All  meats, 
pastry  and  dessert  are  prepared  in  single  i^or- 
tions  nicely  garnished  and  ready  for  the  guest 
to  eat.  It  is  different  from  the  French  style, 
as  in  this  case  the  cooks  and  waiters  do  all  the 
work  for  the  guests;  they  are  served  with  Just 
about  the  size  order  desired  and  in  a  much 
more  appetizing  way  than  if  they  were  obliged 
to  help  themselves. 

Where  there  is  a  well  conducted  kitclicn  and 
properly  drilled  waiters  the  various  courses  are 
set  before  the  guest  almost  witiiiu  a  minute  of 
the  time  that  they  are  taken  tr'im  Ihe  rMiigc 
or  pantry.  To  serve  the  hot  dishes  steaming 
hot,  and  cold  dishes  with  a  fresh  and  cool  ap- 
pearance is  a  very  important  feature. 

The  steward 's  generalship  comes  to  good  use 


HOTEL  STEWARD 


iUi 


in  the  serving  of  parties;  on  him  really  depends 
the  success  of  the  afl'air.  If  he  is  a  man  who 
becomes  rattled  lie  is  in  danger  of  confusing 
everybody  else.  It  devolves  on  him  to  see  that 
every  course,  from  oysters  to  coffee,  are  served 
in  regular  order,  and  to  keep  harmony  among 
the  help  during  the  service.  He  should  see 
before  the  time  comes  that  everything  needed 
is  on  hand  and  ready. 

The  steward  can  avoid  a  good  deal  of  con- 
fusion by  announcing  what  course  to  be  served 
(to  tlie  ones  who  are  to  dish  up)  just  at  the 
right  moment;  it  sometimes  corrects  an  eiror 
in  time. 

In  preparing  and  estimating  on  the  price  of 
a  banquet  the  following  should  be  taken  into 
consideration: 

The  number  of  covers. 

The  class  of  people. 

The  skill  of  the  cooks  at  the  caterer's  com- 
mand. 

Locality. 

The  season. 

The  quality  of  the  tableware  to  be  used  on 
the  occasion. 

In  the  first  place  the  cost  of  feeding  of  a 
number  of  people  reduces  correspondingly  as 
the  number  of  guetts  increases,  therefore,  when 
a  banquet  for  twenty-five  covers  is  ordered  the 
material  used  should  be  less  expensive  than  if 
one-hundred  are  to  be  fed  at  the  same  price. 
And  when  a  banquet  is  intended  for  men  who 
are  accustomed  to  work  in  fresh  air,  such  as  the 
Brotherhood  of  Locomotive  Engineers,  for  in- 
stance, the  repast  should  consist  of  food  of  a 
more  substantial  nature  than  if  the  same  is  for 
a  bar  or  press  association,  as  the  latter  are 
usually  men  leading  sedentary  lives,  have  a 
more  delicate  appetite,  and  their  food  should 
be  more  daintily  prepared. 

]\Iany  a  cook  in  a  country  hotel  cannot  be 
beaten  for  plain  and  palatable  cooking,  but  he 
is  not  well  i)osted  on  fancy  dishes.  Where  such 
is  the  case  only  such  dishes  which  he  is  familiar 
with  should  be  placed  on  the  memi,  and  no 
others. 

Locality  and  season  often  have  a  great  deal 
to  do  with  the  cost  of  a  banquet,  one  may  be 
served  with  ]irofit  in  one  section  at  two  dollars 
while  money  would  be  lost  at  three  dollars  in 
another  section  for  the  same  banquet. 

The  price  of  labor,  rent  and  the  products  of 
t  lie  land  are  all  factors  to  be  considered. 

Last,  when  fine  china,  cut  glass,  silvers,  etc., 
are  to  be  used,  the  risK  of  breakage  in  the  use 
of  them  must  also  be  considered. 

The   steward   should    alwavs   know   within    a 


102 


THE  PKACTICAL  HOTEL  STEWARD 


few  dollars  how  much  it  will  cost  the  house  to 
serve  a  banquet  after  the  menu  is  decided 
upon. 

When  a  banquet  is  to  be  served  the  head 
waiter  should  be  notified  in  time,  that  he  may 
have  the  room  put  in  order  and  the  tables 
arranged  to  suit  the  occasion,  and  that  the 
waiters  best  suited  for  the  work  are  selected 
and  given  an  extra  drilling,  allowing  one  waiter 
to  five,  six  or  eight  guests,  according  to  the 
quality  of  service  required.  They  should  be 
properly  dressed  "black  full  dress  suit,  white 
tie  and  no  jewelry  displayed.  Where  only  girls 
are  available  they  should  wear  a  plain  Avhite 
dress,  neatly  done  with  white  linen  collars  and 
cuffs — no  lace  or  frills  of  any  kind  should  be 
allowed. 

A  table  set  with  linens  of  fine  texture,  per- 
fectly laundered,  cut  glass,  silver  and  fine  dec- 
orated ehma  needs  but  few  ferns,  smilax  and 
flowers  to  look  rich  and  beautiful.  The  floral 
decorations  are  usually  attended  to  by  a  florist, 
who  makes  a  study  of  such  work;  but  in  his 
absence  it  devolves  upon  the  steward  to  see 
that  it  is  done  properly.  The  setting  of  the 
table  depends  on  what  there  is  to  work  with. 
The  best  appearance  possible  should  be  made 
with  what  there  is  on  hand.  The  table  should 
not  be'  overcrowded  with  dishes  and  stands 
which  are  of  no  service. 

There  should  be  no  announcements  or  ad- 
vertisements of  any  kind  on  the  menu  such  as 
aj)pertaining  to  quality  of  water,  brands  of 
foods,  etc. 

For  ideas  in  setting  a  banquet  table,  I  will 
take  for  illustration  an  article  on  this  subject 
printed  in  The  Hotel  Monthly  of  September, 
1894,  which  attracted  much  favorable  com- 
ment at  the  time,  the  men  who  contributed  the 
ideas  being  all  well  known  in  the  catering 
world. 

The  Banquet  Menu. 

The  word  menu  in  French  means  something 
small  (as  of  small  in  size  or  dimensions). 

"Menu  d'un  repas"  means  a  bill  of  fare. 
The  words  "d'un  repas"  are  unnecessary, 
from  the  fact  that  the  repast  is  announced  on 
the  card,  which  sufficiently  explains  it. 

Technically,  the  word  "menu"  means  any 
kind  of  a  bill  of  fare  and  can  be  used  where 
the  French  expression  is  preferred  to  the  Eng- 
lish, as  Breakfast  menu.  Luncheon  menu,  Sup- 
per menu,  etc.  But  the  word  as  adopted  in 
the  English  is  popularly  understood  to  mean  a 
limited,  choicely  selected  meal,  as  for  a  table 
d'hote  dinner,  a  banquet,  etc. 

The  word  "menu"  is  most  appropriate  for 


a  banquet  or  anything  distinct  from  the  regular 
meals,  such  as  when  an  announcement  of  the 
occasion  is  made  on  the  card  as  '  *  Sixth  Annual 
Banquet  of  the  Hamilton  Club,"  "The  Six- 
teenth Annual  Dinner  of  the  H.  M.  M.  B.  A.," 
' '  Farewell  Luncheon  in  honor  of  James  Blank 
by  his  Friends,"  etc. 

On  regular  bills  of  the  day  it  should  be 
' '  Table  D  'Hote  Dinner  at  the  Auditorium ' ' 
or  "Dinner  at  Kinsley's"  or  "Breakfast  The 
Southern  Hotel.''  An  announcement  something^ 
in  the  nature  of  the  above  should  always  be 
made  to  distinguish  the  repast  from  those 
given  at  the  other  intervals  of  the  day,  which 
the  term  ' '  menu ' '  fails  to  do. 

The  arrangement  of  the  menu  is  like  a  table 
d'hote  dinner  excepting  that  the  entrees  are 
usually  placed  above  the  roast  (French  fashion) 
and  some  appropriate  vegetable  accompanymg 
the  meat  dishes  about  as  follows : 

1  course — oysters  or  clams. 

2  * '       — soup. 

"      — relishes    (hors  d'oeuvres). 

3  "       — 1  fish  with  1  fancy  potato. 

4  "      — 1  entree  dainty  such  as  pattie  of 

terrapin,  etc. 

5  "      — 1   roast   or   heavy  entree   such   as 

sweetbreads    or    cutlets,    chops, 
etc. 

6  **      — 1   punch    (sorbet). 

7  "      — 1  game  or  broiled  young  fowl,  etv. 

8  "      — 1   salad,  dressed  lettuce,  etc. 

9  "       — dessert. 
10     ' '       —coffee. 

Or  a  cheaper  one  as  follows: 

1  course — 1  hors  d'oeuvres  (relish). 

2  "      —1  soup. 

— 3  relishes. 

3  "  — 1  fish  with  fancy  potato. 

4  "  — 1  entree. 

5  "  — 1  punch  (sorbet). 

6  "  — 1  game  roast. 

7  "  — 1  salad. 
S  ' '  —dessert. 
I)  < '  —coffee. 

The  following  specimen  menus  are  arranged 
in  accordance  with  the  foregoing,  the  first  rep- 
resenting a  high  class  banquet  such  as  would  be 
given  at  a  hotel  men's  convention;  the  second' 
is  cheaper,  consisting  of  one  less  course,  the 
material  is  less  expensive  and  the  wines  are 
of  a  cheaper  grade. 


Menu  "No.  1. 
Kluepoints 

STEINBEUGKR     CAIilXKT 

Clear  green   turtle 

KOVAL    Ep;si;uvB 
Small    patties,    Financiere 
Stuffed  olives  Salted  nuts 

Planked   shad 
Cucumbers  Saratoga   chips 

BARSAC    1878 
Diamond  back  terrapin,   Maryland 


THE  PEACTICAL  HOTEL  STEWAKD 


103 


Lamb   chops,   Princcsse 
Green   peas 

(IIATEAU    LAFITE    1874 
BENEDICTINE    PUNCH 

Broiled   rhiladelphia   squab 

Asparagus  Ilollandaise 

Dressed  lettuce  Celery   salad 

ROEDEREK  BRUT 

Neapolitan  ice  cream  Assorted  cake 

Strawberries 
Roquefort    cheese  Crackers 

Coffee 

COGNAC 

Menu  No.  2. 

Caviar   on   toast 
Consomme    Princesse 

VINO    DE    PASTO 

Stuffed   olives  Salted   nuts  Tomatoes 

Broiled    Spanish    mackerel,    steward    sauce 

Potatoes  Duchess 

HAUT     SAUTERNE 

Sweetbread   patties.    Financiere 

Green  peas  pontet   canet 

KIKSCHWASSEB    PUNCH 

Broiled  spring  chicken  on  toast 
Lettuce 

POMMERY    AND   GRENO    SEC 

Ice  cream  in  forms 

Cake  Fruit 

Brie    cheese  Crackers 

Coffee  LIQUEURS 


In  serving  oysters  or  clams  I  would  place 
them  on  shaved  ice  in  a  small  deep  plate.  Never 
put  ice  over  them,  it  spoils  the  flavor.  All 
relishes  such  as  olives,  salted  nuts,  sliced  toma- 
toes, celery,  etc.,  should  be  nicely  arranged  on 
the  table  just  before  the  guests  are  seated; 
also  rolls,  bread  and  one  shell  of  butter.  To 
serve  an  extra  plate  under  the  one  containing 
the  food  saves  the  linens  from  soiling  and  adds 
to  the  appearance  of  the  service. 

The  men  serving  the  wine  (about  one  to 
every  twenty  guests)  should  not  be  tiie  regular 
table  waiters.  When  removing  the  wines  they 
should  pour  the  residue  of  the  glasses  in  pitch- 
ers which  can  be  saved  and  for  which  there  is  a 
possible  use.  If  tha  help  is  permitted  to 
empty  the  glasses  as  they  go  to  the  pantry 
there  maj'  be  disagreeable  results,  which  it  may 
take  several  days  to  overcome. 

The  following  specimens  of  banquet  and 
luncheon  menus  include  a  number  of  annual 
banquets  given  by  the  Hotel  Men  "s  Mutual 
Benefit  Association.  I  do  not  submit  these 
Jatter  as  models  (though  the  majority  of  them 
are),  but  as  an  interesting  feature  to  many  old 
hotel  men  who  had  the  pleasure  to  partake  of 
them.  They  are  served  at  $5  per  cover,  includ- 
ing wines. 

The  other  menus  will  appear  on  their  merits 
as  models  of  well  arranged  specimens. 


[In  an  article  on  wines  which  will  appear 
later,  the  subject  of  serving  and  placing  them 
on  the  ineuu  will  be  discussed.] 

H.  M.  M.  B.  A.  Menus. 

liluc  points  on  shell 

SAUTERNE,   Compliments   of   John   A.    Rice 

(Jieen  turtle  soup  Chicken  a  la  Royal 

Small  patties  a  la  Financiere 

Broiled     whitelish     with     small     potatoes 

CLARET,   compliments   of  Alvin   Ilubbert 

Filet  of  beef,  larded,  with  mushrooms 

Asparagus  Potatoes  a  la  Suisse 

Calf's  sweetbreads,  pique  with   French   peas 

Cutlets  of  patridge,   truffle  sauce 

CHAMPAGNE,    compliments    of    Scott    &    Rice 

Roman  punch 

Saddle  of  Venison.   Marinee  larded  a  la  Brioche 

Baked  mashed  potatoes  Green  peas 

CHAMPAGNE,     compliments     Chicago     members 

Roast   quail   on   toast,   jelly 

Saratoga   potatoes 

Boned   turkey  Chicken   salad  Pate   of   liver 

Assorted  cake  Neapolitan  ice  cream 

Charlotte  Russe 

Roquefort  cheese  Edam   cheese 

Fruit  Coffee  Cigars 

Huitres  chablis 

Tortue  Verte  a  TAnglaise 

POTAGES  AMONTILLADO 

Creme  de  celeri  aus  croutons  souffles 
Varies  Varies 

HORS  D'OEUVRES 

Petits  Bouchees  a  la  puree  Faisan 
aux   truffe   Perigord 

POISSON  RUEDESHEIMEK 

Bass  rayee  au  gratin  a  la  Chambord 
Pommes   de   terre  a   la  Duchesse 
RELEVE     Filet  do  boeuf  pique  a  la  Godard 

CHATEAU     BOUILLAC 

Poitrine  de  Dindonneau  Farcie  a  I'lmperatrice 

ENTREES  CHAMPAGNE 

Croquettes  do  ris  de  veau  aux  champignons 

Galatine   de   poularde   en   Bellevue 

Pate  de   Strasbourg  a   la   moderne 

FROID         Volioro  de  Cailles  a  la  forrestierre 

Salade  de  volaillo  a  la  Russee 

Mayonnaise  de  crevettes  en  aspic  a  la  Ristoria 

SORBET    A    LA    CARDINAL 

ROTI         Selle  de  mouton  a  la  golee  de  groseille 

CHAMBEKTIN 

Perdreau   barde   sur  canape  au   crosson 
G I  BIER 

Coeur  do  laitue  Salade  de  celeri 

I'etitis   pois  a  la   Francaiso 
ENTREMETS 

Asperges  en  branches  Epinards  au  jus 

Haricots   verts  saute   au   beurre 
Charlotte  Russe  a   la  vanillo  decoroe 
(ielee   au   champagne,    petits   fours 

MUUEUHS    DIVERS 

srCKES 

Glace    Napolitaine    on    pyramide 

I'ieces  montoes  Fruites  et  dessert 

Fromago  Cafe  Cigars 

Oysters   on    half   shell 
Groon    turtle   soup 

SHERRY 

Boiled  Kennebec  salmon 
Mashed    potatoes,    Burnet    House    fashion 

SAUTERNE 


104 


THE  PKACTiCAL  HOTEL  STEWARD 


Baked   sweetbreads   with    French    peas 


Tenderloin  of  beef  with  mushrooms 

CHAMl'AGNE 

Koiist   quail 

Baked  mashed  sweet  potatoes 

Cold   boiled   lol)ster  Shrimp   salad 

Turkey  salad 

Assorted    cake  Fruits 

Crackers  Coffee 

Cigars 


Ice    cream 

Cheese 


Little    neck    clams 

IIAUT     SAUTERXE 

SOUP 
Cream  of  Asparagus 

AMONTILLADO 

FISH 

Baked  IVnohscot  salmou.  Genoese  sauce 

Cucumbers      Bermuda    potatoes       Sliced    tomatoes 

KEMOVES  HUCKHEIMER 

Boiled    I'hiladelphia    capon.    Estragon   sauce 

lioast  si)ring  lamb,  mint  sauce 

Asparagus  tips         Rice         String  beans 

ENTREES  CHAMPAGNE 

Tenderloin  of  beef,   truffle  sauce 

Sweetbread   patties,   Parisian   style 

Chicken    croquettes  New   peas 

MAYONNAISE        poxtet   canet 
Lobster  Chicken  Shrimp 

FvOMAX   PIXCII 

GAilE 

Broiled  snipe  on  toast,   Colbert  sauce 

Dressed   lettuce  Water  cresses 

DESSERT  ROMANEE 

Assorted  cake  Macaroons 

Champagne  jelly  Fruit  ices  Frozen  pudding 

Apples  Oranges  Bananas 

Malaga    grapes  Strawberries 

Coffee 

Little   neck   clams 

HAUT . SAUTERXE 

Consomme    Colbert 
Timbale   of  fowl 

Cucumber   salad  Amontillado 

Columbia  River  salmon  Ilollandaise 

Potato  croquettes 

Sweetbreads  larded 

Green    peas  Asparagus 

PONTET  CANET 

Broiled   spring   chicken 
String    beans  Cauliflower 

PUNCH     IMPERIAL 

Roast  snipe 
Dressed   lettuce  Water   cress 

VEUVE    CLIQUOT 

Charlotte    Russe  Champagne   jelly 

Assorted  cake  Confectionery 

Tutti  frutti  ice  cream 

Fruits  Strawl)erries       Bon  bons 

Fromagc  de  Brie 
Cognac  Coffee  Chartreuse 

Little  neck  clams 
Chicken  bouillon 

CHATEAU     YQUEM 

Cutli^t    of    whitefish — larded — mushrooms 
New  potatoes  String  beans 

MUMM'S    EXTRA    DRY 

Breast  of  spring  chicken 
Asparagus 
Sweetbreads  pique — green  peas 


Rice   croquettes — Clarot  sauce 

CllAMl-AGNE    SORBET 

Broiled   snipe — dressed   lettuce 

CHATEAU    LA    ROSE 

I'ancy  cakes  Confectionery 

Strawberries 

Fruit  Coffee 

Roquefort 


Green  turtle  clear 


Little  neck  clams 

HAUTE    SAUTERNE 

Cream  of  asparagus 

AMONTILLADO 

Small  patties  a  la  Renaissance 
Radishes  Olives 

STEINBERGER 

Baked  striped  bass  a  la  Chambord 
Cucumbers  I'otatoes  I'arisienne 

CHATEAU     LA    ROSE 

Filet  of  beef  pique.   Prince  Carl 

I'otatoes  a  la  Dauphine 

Capon    stuffed    a   la    Ambassadrice 

String    beans 

Sweetbreads  in   cases,  Lavalliere 

Green  peas 

Squabs  braise  a  la  Rothschild 

Spinach  with  poached  eggs 

Champa(;ne 
kirsch    punch 
Saddle   of  spring  lamb  mint  sauce 
Asparagus   Ilollandaise 

chamhektin 
English  snipe  on  toast  water'  cress 
Lettuce 
Charlotte  Russe  a  la  Chantilly 

LlgUoKS 

Assorted  cake  Mottoes 

Ice  cream  in  forms  Jelly  Macedoine 

Dessert  Divers 

Fruit  Cheese  Coffee 

Cigars 

Little  neck   clams 

HAUT    SAUTERNE 

SOUP     Green  turtle       Printaniere  Royale 

AMONTILLADO 

FISH  Potomac  striped  bass.   Ilollandaise  sauce 
Sliced   tomatoes  Potatoes   Julienne 

Cucumbers 

JOHAN  N I SBERGER 

REMOVES    Philadelphia  capon,  Estragon  sauce 
Bermuda  potatoes       Asparagus 
Tenderlain   of   beef,    mushroom   sauce 
German   potatoes  String   beans 

CHATEAU    MARGAUS 

ENTREES    Potted  squal).  Jardiniere 

Sweet  lireads    pi(iue,    St.    Cloud 

Soft  shell  crabs,  Maryland 

Lobster    salad  Shrimp    salad 

CHAMPAGNE 
MARASCHINO   PUNCH 

GAME  Snipe  on   toast  Colbert   sauce 

Dressed  lettuce  Water  cresses 

ROMAN NE 

DESSERT        Frozen    pudding        Champagne    jelly 

Macaroons  Tutti    frutti  Assorted    cake 

Neapolitan   ice   cream 

Oranges        Malaga   grapes  Bananas 

Strawberries  with  cream 

Roquefort    cheese  Water    crackers 


Coffee 


COGNAC    ET   LIQUEURS 
CIGARS 


SATTERNE 
SHERRY 


THE  PEACTICAL 
Little  neck  clams 
Mock  turtle 


HOTEL  STEWARD 


105 


Kennebec  salmon  a  la  Hollandaise 

RHINE   WINE  rotato(>s,   llollandaise 

Cucumber  Olives 

Salpicon   en  caisse 

Fillet  of  beef   aux  Cliampisnons 

CLARET 

(Jreen   peas  Baked   mashed   potatoes 

Asparagus 

SORBET    A    LA    MOXOXOAHELA 

Roast   Jack    snipe    currant   jelly 

CHAMPAGNE  LettUce 

Lobster   Alayonnaise 

Tutti    frutti   ice   cream 

Charlotte  Russe 

Fruit 

LIQCORS 

Roquefort    and    American    cheese 
Coffee 


Little   neck    clams 


AiroXTILLADO 


Consomme  Royal 

Small  pattie  of  chicken 

Pompano 

Sliced    cucumbers.        Curled    potatoes  chablis 

Tenderloin   of  Iteef  with   trufW^s 

PONTET  CANET 

Sweetbreads 
Green   peas 

SIBERIAN    PINCH 

Broiled  plover  on  toast 

Lettuce  salad      Saratoga  chips  .moet  &  ciiandon 

(WHITE    seal) 

Assorted  cake  Bisque  glace 

Fruit 

Crackers  Roquefort   cheese 

Coffee  Brandy 

CIGARS 

SAUTERXS  Blue  points 

Olives  Celery 

AAroNTiLLADo     Consomme  Macedolne 
Broiled  whitefish 
Dressed  cucumbers 

PONTET    CANFT 

Broiled  spring  chicken 
Curled    potatoes  French    peas 

CIGARETTES        H.  M.  M.  B.  A.  punch 

JULES    MUMM    &    CO.'S   "GRAND    SEC." 

Roast  plover 

Lettuce  Fromage   de   brie 

Macaroons 

Coffee 

LIQCEURS   AND   CIGARS 

Little  neck  clams 

Caviar  sandwiches 

Cream    of   asparagus 

AMONTILLADO 

Olives  Radishes  Salted   almonds 

Small  patties  of  chicken 

Filet    of    salmon,    new    pens 

IIAIT    SAI-TKKNK 

Dressed  cucumbers 
Tenderloin    of    beef,    witli    trufTIes 

PONTET    CANET 
stuffed    tomatoes  rot.itu    croquettes 

Fresh  mushrooms  on  toast 

BENEDICTINE    PrNCH 

SioET  &  CIIANDON  Roast  quail  g.  ii.   MCM.m's 

WHITE    SEAL       Sliced    potato    chips       extra    dry 
Lettuce  salad 


Chartreuse   of  strawberries 

Ice   cnaui  Assorted  cake 

Fruit 

Roquefort  Crackers 

l^KiARS  COGNAC 

Coffee 


Little  neck  clams 

Caviar  sandwiches 

Clear  green  turtle  soup 

AMONTILLADO 

Broiled   Pompano,   steward  sauce 

Dressed   cucumbers  Potato  croquettes 

Potpourl    of    chicken    with    truffles 

haute  sauternk 
Larded    sweetbreads    braise 
French  peas 

chateau    la    rose 
roman  punch 
Roast   Philadelphia  squab  on  toast 
Asparagus,    Hollandaise   .sauce 

G.    H.    MUM.M's    extra   DRY 

Tomatoes,    mayonnaise    dressing 
Tutti  frutti  Strawberries 

Assorted   cake 

Roquefort  Brie  Crackers 

CIGARS  Coffee  cognac  18S5 


Little  neck  clams 

haute  sauternes 

Consomme  Trianon 

Hors  d'oeuvres 

Broiled   mountain   trout,   maitre  d'hotel 

Potatoes    Laurctte.    cucumbers 

Sweetbreads  en  casseroles 

chateau    PONTET    CANET 

Lamb  chops.   Maison  Dore 

Stuffed    green    peppers 

PUNCH    theumidor 

Roast  jack  snipe 

Lettuce  salad 

POMlMERY    SEC 

Nesselrode  Ice  cream 

Assorted    cakes 

Strawberries 

Cheese  Coffee 

liqueurs  cigars^ 

Vermouth  cocktails 

California    oysters 

Clear  green  turtle,  aux  Champagne 

SUNNY    SLOPE    SHERRY 

Timbales   of    chicken,    a    la    Talleyrand 
Salted   almonds  Celery  Olives 

I'>arracouda.  a  la  lloteliere 
Potato    eroqueltes  Cucumbers 

CRESTA  BLANCA,  HAUTE  SAUTERNES 

Larded    tenderloin    of   beef,  aux    truffes 

Stuffed  tomatoes  a  la  Creole 

Sweetbreads    in    cases    a  la    I'onti 

New    peas 

("RESTA     BLANCA,     MARGAUX 

Asjiaragus  a    la    Hollandaise 
Ro.-isted   scpiali.   harde.   with   cresses 

<:.     H.     MUMM'S    EXTRA    I'.RY 

Mayonnaise  of  fresh  shrimps 

I'^incy  forms  ice  cream  Assorti'd   cake 

Fruit 

Cam(>mhert  cheese 

Coffee  COGNAC 


106 


THE  PRACTICAL  HOTEL  STEWARD 


Luncheon 

TO  THE 

HOTEL    MENS 


UTUAL    BENEFIT 
ASSOCIATION 


OF  THE 

United  States  and  Canada 

GIVEN   BY 

J.  K.  WHIPPLE   COMPANY 

VALLEY  VIEW  FARM 

JUNE  8,  1911 


THE  PRACTICAL  HOTEL  STEWAED 


107 


SOFT-SHELL  CRABS  PENOBSCOT  SALMON,  MAYONNAISE 

YOUNG  PIC  CHICKEN  TONGUE  HAM 

DEVILLED  LOBSTER  BAKED   BEANS 

HAM  SANDWICHES  CHICKEN  SANDWICHES  TONGUE   SANDWICHES 

CHICKEN   SALAD  LOBSTER   SALAD  POTATO  SALAD 

BAKED    INDIAN   PUDDING 
MINCE   PIE  CUSTARD  PIE 


FROZEN   PUDDING 


ICE   CREAM 


AMERICAN   CHEESE 

STRAWBERRIES  CAKE 

TEA  MILK  COFFEE 

POMMEP.Y   (r   CKENO  SEC  MOET  ^  CHANDON   WHITE   SEAL 


108 


TIIK  PHACTICAL   IIOTKL  8TEWAKD 


Littlo  iiiHk  cliuns 

Clear  J,'!'!  en  tiirtli' 

Cream    of    fresh    iimslirooms 

lioiU'd    fresh    renoliscot    salmon    a    la    Victoria 

Itroiled    hluelish.    same    Hercy 

Sliced  eueumlKTs  New  j^reon   peas 

Potatoes   Sultane 

Sprint;    lamb.    Morlaislenne 

Supreme  of  checken  a   la  Toulouse 

Fresh    aspara^'us  I'otato   eroquottes 

r.raised   sweetbreads,   lierthier 

Soft  shell   crabs,   Itemoulade 

FUOZKX   T(iM   AND  JKRRY 

Golden   plover  sur  canape 

Krcsh    ve>:<'table    salad 

Sweets 

Cheese  Coffee 

Clams 

Consomme   I'liimerey  Bisque  of  lobster 

r.rissotins  aux   Supreme 

Striped   bass,    Joinville 

Cucumbers 

Saddle  of  lamb,  Victoria 

Tomatoes    stuffed    with    egg   plant 

Breast  of  chicken.   Lucullus 

I'eas  rarisienne 

Asparagus,  cream  sauce 

SIIKKBET    TUKiriERE 

Squabs,    water   cress 

Lettuce    salad 

Terrine  of  foie  gras  jelly 

Crust,   pineapple 

I'ancy   ice  crcani  Truit  Cakes 

I'vr.-imids  C'iffee 


Rocky    Mountain    Association   banquet   at   the   Brown 
Palace,  Denver. 

('anapo  special 

Mock  turtle  a  I'Anglaise 

Celery  Nuts  Olivea 

Fried   mountain   trout,   mueniere 

Breast  of  chicken,  Virginia 

Fluted  potatoes  Asparagus  hoUandaise- 

Head  lettuce,  French  dressing 

Tutti  frultti  ice  cream 

Assorted  cake 

Coffee 

MARTINI  COCKTAIL 
AMONTILLADO 
MUMMM'S  EXTRA  DRY 
MANITOU  GINGER  CHAMPAGNE 
APPOLLINARIS 


Rocky  Mountain  Association  at  the  Shirley  Farm   cow 
barn. 

Hard  cider 

Bean  soup 

Celery  Cucumbers 

Pickles  Radishes 

Boiled  capon,  egg  sauce  Sweet  cider 

Roast  suckling  pig 

Preserved  apples 

Boiled  potatoes  Red  beets 

Turnips  Slaw 

Buttermilk 

Lettuce  and  tomato  salad 

Doughnuts 

Cottage  cheese 

Pumpkin   pie  Sweet   milk 


'^: 


Rocky  Mountain  Association   luncheon   at   the   Brown 

Palace,  Denver. 

MAUTIXI  COCKTAIL. 

Bluepoint   cocktail 

Celery  Nuts  Olives 

Consomme,    printanier 

Sweetbreads   en   ramekin 

SAUTERNB. 

Roast  squab  on  toast 

Julienne   potatoes  French   peas 

Lettuce  and  tomato  salad 

French   dressing 

Biscuit  tortoni 

Assorted   cake 

Demi  tasse 

MAXITOU    GINGER    CIIAMTAGNE  Al'ol.I.I  NARIS 

Kansas-Missouri-Oklahoma  Association  banquet  at  the 
Baltimore,  Kansas  City. 

Baltimore  hors  d'oeuvres 

Grape  fruit  baskets 

Clear  green   turtle,   Vieteria 

Cheese  straws 

Celery  Salted    almonds  Olives 

Paupiette   of   salmon 

Cucumbers   imperial  I'ommcs   fleurctte 

Sweetbreads  pique,  a  la  gourmand 

Haricots   panache 

P.altimore   inincli 

Broiled  breast  of  hazel  hen.   sur  canape 

Potato    souffle  Fresh    mushrooms 

Tomato  farcie 

Swedish   wafers 

Glace  de  fantaise 

Petits  fours 

Roquefort 

Toasted  water  crackers 

Cafe 

I'lCRFECTOS  D.     LIEDEN'S    BIS.MARCK 

AI'i;IC<)T   LIQI'ELR  I'OMMERY    SKC 

BALTIMORE    SPECIAL    COCKTAILS 


N\IW310D  I 


GJidvis'ia 


I 


W.  H.  BE> 


TH£0.  PETIT. 


IDEAS  IN  SETTING  A  BA 


'alt  a'  'ker  for  two.  or  a  salt  collar  for  each  one. 
A  Pictorial  Evpression  of  the  Ark  pf  '       r  for  four. 

by  Several  Gentlejnen  Promit^^'^^^  - ^al  salt  fork 

japkin  on  plate  3  Butler 

Restaurant  and  C/^^.arge  knife. soup  spoon.des-  (J  W:  ter 

^ert  knife,  butter  knife  V  Champagne 

,arge  fork,  flsh  fork,  oyster  8  Sauterne  ?  Sherry 

W.  H.  BENDE  D.  D.  CLEMENCE. 

W.  H.  Bender,  caterer  the  Ri'  ^-  Clemence,  manager  The    Ontario,   Chicago 
Napkin  in  plain  fold  on  plate,   template  only.     Crackers  on  6  inch   plate-one 
edge  of  table  and  knives  and  fc^  between  two  people.     No  relishes-order  them 
fork  being   first  to   be  used   is   3"^^^'  '^^'""''^  ^"^^'^  ^°""^  '^^'"'y  <^'sh  or   bric-a- 

prongs  touching  the  bowl  of  the'  c^'"^'     ^^''^'^  °"  ^''^V- 

.,  *i      »    1  1     •  r      •        .•acker  plate  7  Napkin 

Sliver  on  the  table  is  confusing  ..sier  plate  8  Oyster  dessert  &  meat  forks 

fore  put  on  only  such  as   is  reqi-'PPer  and  salt  9  8oup  spoon 

.1  1  -vr     1  -itter  10  Water 

as  the  meal  progresses.     No  b..^^  tg^  ."Spoons  11  Champagne 

the  table  with  condiments  and  r(;eat  knife,  butter  spreader,12  Claret 

J  J     li         -1     ii  lessert  knife  13  Port 

passed  around.   It  spoils  the  app  .    P    f'DTFXTAM 

to  hide  the  cloth  under  a  profus  r   Coleman.  manager  Grand'Pacific  Hotel  Cafe 

2  EaSrkand  Hsh  fork         0  cSaP^g"-   ^"^   formerly  of  Young's  and  the  Parker 

3  Steel  blade  knife  soupspoon  7  Clanse,  Boston. 

butter  knife,  oyster  fork       s  Saut  jj  j^j^.  Coleman :     Several  years  ago  when  I  was 

4  Bone  dish  '.)  Wat  ,     .     ^  »,.      ,.    .  ,- 

oung  s  in  Boston  Nicolini  gave  a  dinner  party  in 

■  J'  ^  'or  of  Patti  and  requested  me  to  serve  caviarsal- 
W.  J.  Gunning,  superintende,gfore  the  oysters.  Nicolini  is  a  genuine  epicure 
Chicago:  Napkin  in  attractiv  ,,is  (.j^qj^c  of  caviar  salad  before  the  oysters  was 
roll  over  the  forks.  Oyster  foippy  Q^g  T^e  caviar  is  mixed  with  lemon  juice 
Believes  in  loading  a  table  as  m  vvhipped  lightly  and  very  carefully  with  a  fork 
everything,  as  a  big  array  of  chi^  „oj  Jo  Ijreak  the  de'icate  fish  eggs.  A  small 
looks  pretty,  especially  under  jq^    is    placed   on    a    heart    of    lettuce    leaf  and 

ed  on  a  dainty  cnina  dish.   It  creates  an  appetite. 


silver  peppers,   red   and  black, 


celery,  olives,  salted  almonds.  ,  Coleman  would  have  a  dish  of  this  caviar  sal- 
that  every  fourth  person  can  r  „  j^g  ^jj^^er  plate  when  the  guest  takes  his  seat, 
spoon,  no  castors,  no  butter  (no  g^,  crackers  and  olives  on  sideboard.  Only  such 
eat  butter  except  at  breakfast,  kfware  on  the  table  as  is  required  for  the  early 


he 
lat 


jrs 

im 
;re 
be 
se, 
■ng 
A 
id; 
es, 
,es 
ch 
lid 
or 
■on 
en 
aid 
Die 

of 
be 
ler 
;es 
ny 


IW, 

len 
sts 
ers 
ter 
ter 
lie. 
;ts, 


lis. 


NMiNJioD  y  r 


11  3 Ml n J  JO i/ 030 


3INN110'3  'V 


lDN3\AI31DaQ 


Z31dVlS'7a 


-V  c/ '/  z/  (/  f/  y/  // 


Co 


W.H. BENDER 


W.  J.  GUNNING 


.-?.  G.CIARKL 


L.W.HOHLER 


TMEO.  PETIT 


idi-:as  in  setting  a  ranoukt  table 

A  Pictorial  Evpression  of  the  Art  of  Banquet  Ceteris 

by  Several  Gentlemen  Prominent  in  the  Motel, 

Rtsl.iurattt  and  Club  World. 


W.  H.  BENDER. 

W.  H.  Bender,  caterer  the  Richelieu.  Chicago. 

Napkin  in  plain  fold  on  plate.  Plaleone  inch  from 
edge  of  table  and  knives  and  forks  in  line.  Oyster 
fork  being  first  to  be  nsed  is  laid  crosswise  with 
prongs  touching  tlie  bowl  of  the  soup  spoon.  Mucli 
silver  on  tlie  table  is  confusing  to  the  diner,  there- 
fore put  on  only  such  as  is  required,  and  replenish 
as  the  meal  progresses.  No  butter.  Do  not  load 
the  table  with  condiments  and  relishes  but  have  them 
passed  around.  It  spoils  the  appearance  of  the  table 
to  hide  the  clotti  under  a  profusion  of  ware. 
1  Bouquet 


Sherry  with  the  soup,  white  wine  with  oysters  and 
fish  :  then  champagne.  [Mr.  Gunning  thinks  in  serv- 
ing a  banquet  that  cheese  should  come  with  the 
salad  instead  of  at  the  end  of  the  repast.  Nothing 
is  nicer  than  Camembert  or  Brie,  he  says,  with  celery 
or  lettuce  salad.  The  salad  course  marks  the  change 
in  the  dinner  and  cheese  with  it  obliterates  the  taste 
of  the  preceding  courses  and  prepares  for  the  sweet 
finish.] 

_    _rplate.  K  iDdlvidual  salt  cellar 
Vdoll}'ODdinnerp1at«UDtll  5  Water 


1  Oysterplate 
.\  dolly  oDdl 
aft«r  soup  plate 

%  1  knives.  3  fori  " 


forks,  an  oyster 


ChampuRoe 
8  Sherry 


lude  ktiirc 
butter  knife,  oyster  fork 


\  Sauterno 


il  blade  knife  ni 
ler  knll 
I  Bona  dlBli  !)  Water 

W.  J.  GUNNING. 
W.   |.  Gunning,  superintendent  Columbu 


3  Napkin 

R.  G.  CLARKE. 
R.  G.  Clarke,  manager  Kinsley's:  For  six  course 
dinner.  A  simple  decoration  of  loose  flowers.  Nap- 
kin artistically  folded  on  plate.  Oysters  to  come 
after  guest  is  sealed.  Bread  sticks  and  pulled  bread 
laid  on  the  table  cloth.  Glasses  arranged  in  curve 
and  so  placed  as  to  show  a'distinct  row  of  each  par- 
ticular kind  of  glass  lengthwise  of  the  table.  Oyster 
fork,  which  is  the  first  to  be  used,  is  laid  to  right  of 


Club, 
Chicago:  Napkin  in  attractive  fold  with  Vienna 
roll  over  the  forks.  Oyster  fork  to  lean  on  plate. 
Believes  in  loading  a  table  as  much  as  possible  with 
everything,  as  a  big  array  of  china,  glass  and  silver 
looks  pretty,  especially  under  illumination.  Small 
silver  peppers,  red  and  black,  (or  each  four;  also 
celery,  olives,  salted  almonds,  etc.,  on  the  table  so 
that  every  fourth  person  can  reach  them  No  tea- 
spoon, no  castors,  no  butter  (no  one  li.is  a  right  to 
cat  butter  except  at  breakfast,  lunclu-un  or  supper) 


plal^o 

1  Celery 

2  Bread 

3  Pulled  bread 

&  Ice  cream  epooa 


3  of  the  kni\ 


two.     Bill  very  little  silver  on  the  table,  but   lots  on 
sideboard-     No  teaspoons  until  required. 

1  Butu?r  knife, soup  spoon  and  3  Cbampaene 

larne  knife  4  Claret 

2  Oyater  fork  and  large  fork      5  Sauterne  tJ  Water 

THEO.  PETIT. 

Theo.  Petit,  caterer,  formerly  with  Spiers  &  Pond. 
Paris :  late  proprietor  of  the  Restaurant  Francais,  at 
the  Wid-Winler  Fair,  San  Francisco: 

Napkin  on  plate.  No  water.  Sherry  to  go  with 
oysters:  claret  with  the  fish  and  entrees;  champagne 
with  the  roast.  One  salt  shaker  and  one  pepper  to 
do  service  for  four  diners,  but  prefer  castor  for  all 
condiments.  Bread  in  large  platters.  Tea  spoons 
and  other  silver  passed  as  required  during  the  meal. 
1  Fish  knife  largo  fork 

3  LarKB  knife  4  Champagao 

3  Uyster  fork.  BOup  spoon  and  5  Claret  i>  Sberry 

W.  O.  COLEMAN. 
W.  O.  Coleman,  manager  Burley  &  Co."s  hotel  de- 
partment: Should  be  centerpieces.  Two  large  salad 
castors  on  the  table.  Oyster  and  dinner  plates. 
Bread  and  small  patty  oE  butter  on  a  plate.  Napkin 
in  long  fold  to  right  of  plate. 
1  Oyster  plute  on  dinner  platelO  Salud  fork 


nc  p''  "Tt  for  four 
lndlvl«nlsalt 
Niipkinonpliiie 
Luritekntfe.BOupfpoo 
t-.-rr  knife,  butter  kn 

■e  '^  ' 

b  Butter 
«  W;  ter 

'■  Champagne 

Ijirge  fork.  Ball  fork,  oyster  8  Sauterne 
D.  D.  CLEMENCE. 
D.  D.  Clemence.  manager  The  Ontario.  C 
Oyster  plate  only.  Crackers  on  6  inch  pla 
plate  between  two  people.  No  relishes—ordi 
if  wanted,  would  have  some  dainty  dish  or 
brae  china.  Bread  on  tray, 
I  Ct.icker  plate  7  Napkin 


I  O^*.t«rpluto 


3  PtI'i 
1  Bum 

13  Mi-a 


r  and  Bait 


8  Oyster  dessert  St  i 

9  Soup  Bpf 
lU  Water 
11  Cbampa 

butter  8preader,12  Cluret 


9  Houp  spoon 
1)  Water 
11  Cbampagno 


Bread  sticks 
d 
and  pepper 

Butl«r  knife 
T  Soupf 
8  Fish  k 


11  Butter 

12  Water 

13  Champagne 
11  Claret 

15  Sherry 


1  blade  knives 

fy  meat  forks.a  fish  fork 

3  fork  and  a  salad  fork 


!  Bread  and  t) 
i  Napkin 
I  Bread  a 


r  plate 


12  ( 


coSee  spool 

salt  cr'   -- 
m    Ini 


celery  dip 
n  a  little  plate 


kulfe 

J.  R.  COLEMAN, 
J.  R.  Coieman.  manager  Grand  Pacific  Hotel  Caf. 
Chicago,  and  formerly  of  Young's  and  the  Parkt 
House.  Boston, 

Said  Mr.  Coleman:  Several  years  ago  when  I  wa 
at  Young's  in  Boston  Nicolini  gave  a  dinner  party  i 
honor  of  Patti  and  requested  me  to  serve  caviarsa 
Nicolini  is  a  genuine  epicui 
■  salad  before  the  oysters  wa 
ar  is  mixed  with  lemon  jui( 


upagne 


L.  W.  KOHLER. 

L.   W.    Kohler,   steward    Chicago    Beach    Hotel. 

Napkin  on  plate.     Would  have  three  dishes  of  olives 

on  the  table  and  salt  shaker  and  pepper  for  every 


5  Dessert  knlf.-—i'l:it'''i  M. 

7  Oyster  fork 

8  Soupspoon  K  Port 

9  Large  fork 

D.  L.  STAPLES. 
D.  L.  Staples.headwaiter  the  Auditorium 
Leave   oysters   off  until  guests  are  seatt 
everything  where  it  comes  most  handy  for 


ad  before  the  oysters, 
and  his  choice  of  caviJ 
a  happy  one.  The  ca\ 
and.wliipped  lightly  ; 
so  as  not  to  break  the 
portion 


ery  c 


1  dainty  c 


/ith  a  fork 

A  smalt 

;   leaf  and 


Mr.  Cole 


uld  1 


stages  of  the  banquet,  the  remainder  on  the  side- 
board for  use  when  required.  Napkin  enfolding 
an  oyster  roll,  and  bread  sticks  to  go  with  soup, 
laid  on  the  cloth  between  the  napkin  and  the  plate. 
A  salt  shaker  and  pepper  to  every  other  plate. 
Would  not  have  individual  sJi  cellar  as  they  are 
not  neat.  Sherry  with  soup;  claret  with  game; 
champagne  with  pastry.  Claret  should  be  in  the 
room  at  least  three  hours  before  the  banquet,  so 
it  can  be  served  at  the  temperature  of  the  room. 
1  Caviar  salnd  C  NapklD  with  roll 

3  Ileal  knife  aod  soup  spoon      8  Water 

i  Largefortcaodoysierfurk     0  Ch&mpaKiie 

every  other  plate  It  Sherry 

FRANK  S.  MURPHY. 
Frank  S.  Murphy,  headwaiter  Virginia  Hotel. 
Chicago:  Guest  card  placed  on  napkin  on  service 
plate.  After  oysters  and  soup  are  served  the 
service  plate  is  removed  to  give  place  to  fish  plate. 
A  bread  and  butter  plate  and  butter  spreader  in 
front  of  service  plate.  Bread  and  butter  in  thin 
sandwiches,  (two  kinds  of  bread)  passed  around 
after  guests  are  seated;  also  plain  bread.  No 
butter  on  table,  but  on  sideboard  and  brought  on 


1  Lartie.    service 


A,  E.  Glennie.  superintendent.  Union  League 
Club.  Chicago : 

My  dear  Mr.  Willy  :  As  per  your  request  of 
yesterday,  I  herewith  send  you  a  rough  sketch  of 
what  is  my  idea  of  laying  a  banquet  table,  not 
knowing  whether  it  will  be  any  use  to  you.  as 
views  of  caterers  and  stewards  vary  so  much  in 
this  matter  that  I  hardly  know  what  to  say. 

The  most  of  the  caterers  stick  to  the  old  idea 
that  they  must  have  their  tables  laden  with  candies, 
cakes  and  confectionary  pieces,  and  the  napkins 
and  tablecloths  must  be  frilled  and  flounced,  to 
make  the  banquet  a  success.  Now  this  was  all 
right  some  ten  or  twenty  years  ago,  but  it  is  very 
passe  now,  and  not  considered  good  form.  Even 
srailax  is  not  used  to  any  extent  new,  or  the  set 
looking  pieces  of  flowers  made  in  basket  shape; 
but  instead  a  few  maiden-hair  or  common  ferns 
laid  gracefully  upon  the  cloth  (not  in  a  straight 
row),  and  a  cut  glass  bowl  filled  with  ro.ses  or  any 
seasonable  flowers,  is,  in  my  opinion,  a  more 
artistic  decoration,  and  certainly  has  not  the  stiff- 


ness, or  set  look  of  a  single  string  of  smilax  in  the 
centre  of  the  table,  or  the  artificial  baskets  that 
are  used  so  much. 

So  putting  this  forth  as  the  proper  table  decora- 
tion, there  are  several  good  reasons  therefor. 
First,  if  the  guest  cares  to  carry  away  the  flowers 
and  they  are  loose,  he  can  do  so;  if  they  are  wirerf, 
the  pieces  are  large  and  bulky  and  to  tear  them 
apart  would  ruin  the  design,  and  if  they  were 
taken  away  whole  but  few  would  able  to  be 
accommodated;  but  when  they  are  in  a  vase  loose, 
they  can  be  pulled  apart  and  distributed  among 
the  guests  and  still  retain  their  freshness.  A 
flower  withers  very  quickly  after  being  wired; 
still,  most  florists  will  recommend  the  set  pieces, 
for  what  reason  I  do  not  know,  except  it  gives 
them  a  chance  to  work  off  their  old  stock,  which 
would  not  look  well  in  a  vase.  There  should 
always  be  a  button-hole,  either  a  carnation  or 
small  rose,  placed  at  each  gentleman's  place,  upon 
the  napkin.  IE  ladies  are  present,  half  a  dozen 
pinks  or  small  roses  tied  loosely  together  should 
be  placed  at   their  places.     So   much  for  table 


also  have  the  idea  of 
putting  on  all  the  silver  that  is  necessary  to  be 
used  for  the  whole  dinner.  This  I  also  consider 
bad  form,  as  it  takes  up  room  and  inconveniences 
the  guests.     Fresh  silver  can  be  brought  at  any 

My  sketch  shows  a  banquet  table  spread,  three 
kinds  of  wine  to  be  served. 

It  is  a  good  idea  and  it  is  done  very  often  now, 
to  remove  wine  glasses  from  the  table  when 
service  of  wine  is  finished,  as  it  gives  the  guests 
more  room,  but  this  is  a  matter  of  taste.  Oysters 
should  not  be  placed  upon  the  table  until  after 
the  guests  are  seated.  It  is  also  considered  better 
form  to  pass  bread  and  not  have  it  on  the  table. 
Salted  almonds  should  be  served  at  all  banquets, 
for  they  aid  digestion. 
Black  pepper 


8  Claret  I 

1(1  Oyster 

d  slmonds         Vi  Soupsi 

\  CQampagoe  glass  It;  IT  Fori 


i  Ked  pepper 


t  Water  glass 


knife 


GEORGE    FULWELL. 
.  Fulwell,  steward  The  Bales,  Indianapolis 


THE  PRACTICAL  HOTEL  STEWARD 


109 


The   lunchoon   at   the   Savoy,  Denver,  (Rocky  Mo  ui^- 
tain  Hotel  Association). 

I'uree  of  chicken,   Klisa 

Taschal   celery  Ripe   olives 

Grilled   lobster,   parsley   butter 

Deviled  sauce 

Julienne  potatoes 

Assorted  cold  meats  u  la  buEfetiere 

Boned   turkey  Virginia   ham 

Jellied  beef  tongue 

Salad  belle  fermiere 

Savarin  a   la  Chantilly 

Coffee 

Canton  ginger 


FALSTAFF  BEER 

MANITOU  GINGER  CUAJIPAGNH 


MANITOU  WATER 
OSMUNDO  CIGARS 


Miscellaneous  Banquet  Menus. 

The    thirty-eighth    annual    banquet    of    the    Na- 
tional   Wholesale    Druggists"    Association,    held    at 
The   Pfistor,   Milwaukee,   was  in  form  of  a   BEEF- 
STEAK  DIXNEK.     This   was   the   menu: 
Canape  Pfister 
Clear   green   turtle,   vino   de   pasto 
Celery  Olives 

Broiled   XX   sirloin   steak,   au  jus 
Brussels  sprouts  Cottage   fried   potatoes 

Salad    chiffonade 
Ice   cream    in    forms 
Assorted    cakes 
Roquefort 
Crackers 
Coffee 

MARTINI  APOLLINARIS 

MOSELLE         PALL    MALL    CIGARETTES 

G.    H.    MCMM'S    EXTRA    DRY  CIGARS 

General   sales   convention   automobile   dealers   at 

the    Claypool,    Indianapolis ;    400    covers : 

Accelerator   Bronx 

Chassis  of  blue  points,  dans  cocktail 

Celery 

Olive  ball   bearings  and   radish   spark   plugs 

Low   test  turtle  soup 

Baked   halibut    packed    in   Norway   lubricant 

Chain   drive   lobster   Newburg,   en   cassolette 

Claret    punch  Cooling    system 

"Chicken"   with   vegetable  equipment 

Cold  asparagus  a  la  prospect.  Vinaigrette 

Ice    cream 

Full    ]ine    of    models — color    optional 

Roquefort — deodorized    mixture  Aver    cafe 

In  honor  of  Capt.  Raold  Amundsen,  at  University 
Club,    Detroit : 

Buffet  Russe  martini 

Romanoff   caviar   sur  socle   de   glace 

AMONTILLADO    1824 

Clear  green   turtle  aux  quenelles  de   moelle 
Cheese   sticks 

CHATEAU     VQUEM 

Fillet  of  pompano,  Marguery 
Cucumber  boat  I'olar 
I'otatocs.    Florentine 

SPA  UK  I.I  NG     MOSEI.LB 

Supreme    of    English    pheasant    aux    truffes 
Pommes  souffle  in  nest 

I'etits  pois  nouveau   a   la   Francaise 
French   endive,   chiffonade  dressing 

MOET    &    CIIANDON     I. MP.    CROWN     BRUT 

Siberian  omelette  on  surprise,   volcanic 

Fresh   strawberry    tartlet,   Norwegienne 

Fromage  de  camembert 

Toasted   crackers 

Cafe   diable  mautei.l    *  *  * 


The  Chicago  Dinner  Club  at  the  Congress  Hotel. 

Lynnhaven  Bays 

Clam   broth,  Bellevue 

Celery  Olives 

Fillet  of   pampano,   Congress  style 

I'otatoes  laurette 

Breast  of  mallard  duck 

Currant  jelly  Wild   rice 

Romaine  salad 

Frozen  egg  nog 

Petits  fours 

English    Stilton  cheese 

Toasted  wafers 

Buster  Brown  apples 

Coffee 

POMMERY  sec  APOLLINARIS 


A   dainty   menu   of   the    University   Club,    Phila- 
delphia : 

Lynnhavens 

Clear   mock    turtle 

Terrapin  Maryland 

Sweetbreads  Virginia 

Sorbet 

Red-head  duck 

Hominy 

Green  salad 

Cheese 

Ices  Cake 

Coffee 

1870  SHERRY  CORDIALS 

BOQUET  ET  FILS  1900  CIGARS 


The  American  Association  of  Dining  Car  Super- 
intendents   at    their    annual    meeting    in    Denver 
These  three  menus — two  luncheons  and  a    banquet 
were    served    to    them    at    the    Albany  Hotel : 
LUNCHEON,  OCT.  18 
Grape  fruit  en  surprise 
Hors    d'oeuvres    varies 
Mountain  trout,  saute   meuniere 
Cucumbers    Parisienne 
Grilled    boneless    milk-fed    chicken    au    cresson 
Baked    Colorado    potato  French    peas 

Mountain    and    plain    salad 
Ice  cream  a   la   Benjamin 
Assorted    pastries 
Demi   tasse 


Luncheon,  Oct.   19  : 

Canape  Lorenzo 

Hors    d'oeuvres   varies 

Chicken   gumbo,    clear,   en   tasse 

Planked  Lake   Superior  jumbo  whitefish 

Punch   a   la  dining  car 

Filet    Mignon   a    la   Armour 

Potatoes   grilled  French   string   beans 

Asparagus    vinaigrette 

Terrine   de   foie  gras   Strasbourg 

Camembert 

Demi   tasse 

Banquet,  Oct.   19  : 

Canape  en   masque 

Hors    d'oeuvres    varies 

Green   turtle   clear   en   tasse 

Roast    royal    sijuab- -chestnut    dressing 

Wild    rice    croquette  Sweet    potato    nest 

Hearts    of    lettuce 

Carnival   special   souvenir 

Ice    cream 

Cream   cheese   bar   le  due 

Demi   tasse 

Bonbons 


110 


IIH   PHACTFCAL  ITOTKI>  STKWARD 


BANQUET    TABLE  WITH     nECORATION    BLENDING    THE  REAL  SOD,    REAL  ROCKS,   AND  LIVE   MOUNTAIN   STREAM 


This  menu,  from  Hotel  Utah,  Salt  Lake,  was 
stamped  on  a  sheet  of  pure  copper ;  at  the  top  of 
the  menu  was  a  medallion  of  the  hotel,  and  at  the 
foot  a  picture  in  relief  of  a  smelter  plant.  The 
card  was  a  genuine  novelty  : 

Canape  moderne 

Relishes  a  la  Utah 

Clear  green  turtle,   Rachel 

Fresh  lobster  en  papillote 

Sliced  cucumbers 

Sweetbreads  a  la  Ryan 

I'ommes  surprise 

Punch  creme  d'Yvette 

Champagne  wafers 

Royal  English  pheasant,  bread  sauce 

Salade,  coeur  de  laitue 

Fancy  ice  cream 

Assorted  cakes 

Cream  cheese  with  bar  le  due 

Saline  wafers 

Coffee 

COCKTAIL  POL   ROGER   VIN   BRUT  1900 

AMONTILLADE  I'ASADA  POUSSE   CAFE 

CHATEAU    YQLEM  CIGARETTES 

CLOS   DE  VOUGEOT  CAROLINA   PERFECTOS 


Medallion    of    whiteflsh,    Maltaise 

Potatoes   lorette 

Vol  au  vent  of  sweetbreads,   Veronique 

French  peas 

Sherbet  benedictine 

Roast  turkey,  cranberry  sauce 

Sweet    potatoes,    flambee  Asparagus,    polonaise 

French  endive 

Terrine    de    foie    gras 

Biscuit  glace,  frou  frou 

Friandises 

^luster  raisins 

Oregon  cider 

Camembert 

Coffee 


Mixed  nuts 


The   St.   Paul,   of   St.   Paul  : 

Ilors  d'oeuvres,  varies 
Martini 
Blue   points 
Celery  Olives 

Essence    of    chicken,    Olga 


Almonds 


Hotel  Tacoma,  Tacoma,  Wash.  : 

Toke  points,   Tacoma 

Cream  of  chicken,  Louise  or  consomme  renaissance 

Hors    d'oeuvres 

California    sandalis,    saute    meunicre 

Braised    rack    of    lamb,    Montmorency 

French   string  beans,    panachee 

Potatoes   marochal 

Roast    turkey    with    chestnut    dressing 

Lettuce    and    tomatoes 

Plum  pudding,  brandy  sauce 

Mince  pie  Pumpkin  pie 

Bisquit  tortoni       Confectionery 

Cafe 


THE  PRACTICAL  HOTEL  STEWARD 


111 


INTO  PAINTED  SCENERY  AT  FAR  END  OF  TABLE         (COURTESY  OF  GEO.  O.    RELF,    HOTEL  UTAH    SALT   LAKE.) 


A  dinner  given  by  the  Chicago  Linner  Club  in  honor  of 

the  publishers  of  The  Daily  National  Hotel  Reporter,  The  Hotel 

World  and  THE  Hotel  Monthly  at  the  Blackstone  Hotel. 

Blue  Points 

Pepper  Pot 

Celery  Mixed  Salted  Nuts  Olives 

Lobster  a  la  Moderne 

Breast  of  Chicken,  Southern  Style 

Sweet  Potato  Chips 

Corn  Fritters 

Asparagus,  Hollandaise 

Bombe  Mercedes 

Assorted  Cakos 

Coffee 


POMMERT  AND  GKENO  SEC 
APOIXIXARIS 


CIGARS 
CIGARETTE.^ 


CHICAGO  DINNER  CLUB  AT  THE  VIRGINIA 

Buffet  Russe 

Lobster  cocktail  in  green  pepper 

Gumbo  madrilaine,  wliipped  cream 

Celery  Olives  Salted    almonds 

Filet    of    sea    bass,    Richelieu 

Potato  hollandaise  Pressed  cucumber 

Croustade     of     fresh     mushrooms     a     la     Duval 

Sherbert   Marie   Brizard 

Boned    milk-fed    chicken,     sur    canape 

New  peas  au  beurre         Bermuda  potato  rissole 

Salad    Astoria 

Fancy    form    ice    cream  Petits    fours 

Roquefort  and   Port  du   Salut 

Toasted  crackers 

Demi  tasse 

Martini  Pommeky   Sec.     Apollinaris 


HOLIDAY  CARDS. 

New   Year's   Eve    Selections. 

The  custom  of  a  special  card  for  New 
Year's  Eve  is  growing  in  favor,  and  caterers 
are  striving  for  unique  selections  and  out- 
of-the-ordinary  cards  for  the  revels  ushering 
in  the  new  year.  The  following  selections 
illustrate  the  different  ideas  as  to  what  is 
appropriate: 

Savoy  Hotel,  Denver:    ($2.50) 

Canape  de  caviar 

Celery  hearts  Mixed  olives 

Broiled   live  eastern  lobster,   butter   sauce 

Roast  quail,  sur  grouton,  orangerie 

I'ommes  alliimottos 

Lettuce-asparagus    vinaigrette 

Cheese  straws 

Biscuit  glace  souvenir 

Special    coffee 

After  dinner  mints 


Hotel    Statler.    Cleveland  : 

Nouveautees  Russes 

Consomme  riche  a  I'okra 

Ilomard   saute   a   lAmericaine 

I'igeonneaux    Bohemienne 

Aspergos    sauce    mousseline 

Surprises  de  Noel 

Friandises 

Cafe 


112 


THE  PRACTICAL  HOTEL  STEWARD 


Hotel  Warner,  Chicago  : 

Blue   points 

Hearts    of   celery  Queen   olives 

Clear  green  turtle  en  tasse 

Saratoga   wafers 

Fresh   lobster,    newburg,   en   caisse 

Broiled  breast  of  butter  ball  duck  sur  canape 

Julienne    potatoes  French   peas 

Florida  salad 

Nesselrode  pudding  Pttits  fours 

Camembert    cheese,    Toasted    fBltines 

Cafe  noir 


The  Jefferson,  Peoria  : 

Canapa   20th  century 

MARTINI 

Celery  Salted   nuts  Mixed   olives 

Strained  chicken  gumbo 

Fresh    crab   flake,    Newlxn-g   en   ramekin 

RHINE    WINE 

Breast  of  mallard   duck,   lemon  jelly 
Potatoes  au  gratin,  O'Brien       String  bean  panache 

CREME    DE    MENTHE    PUNCH 

Lettuce  and  tomato  salad 

Imperial  ice  cream  Jefferson  fruit  cake 

Cheese  souffle  Toasted   crackers 

Coffee 

Souvenirs  Candies 


The  St.  Nicholas,  Decatur,  111.  ($2.00) 

Blue   points 

Consomme 

Relishes 

Fresh  lobster,  Newburgh,  en  caisse 

Roast  jumbo  squab,  au  cresson 

New  potatoes,  rissole  Petits  pois 

Asparagus   viniagrette 

Wafers 

Nesselrode  ice  cream 

Petits  fours 

Roquefort  Mints  Toasted  wafers 

eoffee 


Westholmo  Grill,   Victoria,   B.  C.  : 

KEI.ISHES 

Queen  or  stuffed  olives  20  Celery  25 

Stuffed  eggs  a   la  Gorgona  30 
Yacht   Club  sardines  35 
Charivari   of   appetizers   on   toast   a   la   West- 
holme  3."> 

OYSTERS     (ESQUIMAI.TS) 

Selects  on    half   shell   40  Cocktail   50 

Roasted  in  shell  a  la  Arlequine  50 

Fried    on    toast   50 

OYSTERS     (OLVMPIAS) 

Cocktail  35       Fried  50       Milk  stew  50 
Crabmeat  cocktail  40 

SOUPS 

Clear  green  turtle  30  Essence  of  chicken  in  cup  15 

FISH    AND     SHELL    FISH 

Crab  flakes  in  cocotte  a  la  J.  15.  Martin  50 

Filet  of  flounder  au  vin  sauterne  50 

Cold  mignons  of  salmon  in  aspic  'i  la  Moscovite  45 

ENTREES 

Calfs  sweetbreads  a  la  Clawart  en  bordure  80 

Lamb  chops  saute  a  la  Reforme  65 

Emince  of  goose  livers  a  la  Chasseur  50 

Sliced   breast   of   turkey,   demidoff  80 

Point    steak,    clubhouse   style   60 

COLD    MEATS 

Turkey   and    ham   75 

Sliced  ribs  of  beef,  potato  salad  50 

Ox  tongue  and  ham  mi.T<;d  45 

SALADS 

Combination  50  A  la  Russe  50 

SMiced  cucumber  or  tomato  30 

DESSERT 

Vanilla   ice  cream  25 

Meringue  glace  a  la  Melba  25 

Special  :     Westholme  frozen  New  Year's  punch  30 

Demi  tasse  10 


Claremont  Cafe,  Chicago:    ($2.00) 

Blue  point  cocktail 

Celery  Queen  olives 

Chicken  bouillon  en  tasse 

Crab  Hakes,  a  la  Maryland 

Ponime  julienne 

Breast  of  mallard  duck,  Cumberland,  or 

Filet    mignon,    Claremont 

French   peas  Grilled  sweet   potatoes 

Sherbet  a   la  Florentine 

Alexander   salad 

Roquefort  cheese  Toasted  crackers 

Coffee 


Robin  Hood   Inn,  New   Rochelle,  N.  Y.  :    ($3) 

Lobster  cocktail 

Consomme.   Robin   Ilood 

Saltines 

Crab  flakes,  Robin  Ilood 

Hot  biscuits 

Punch 

Roasted  jumbo  squab  au  cresson 

Julienne  potatoes  Fresh  string  beans 

Endive  salad,  French  dressing 

Wafers 

Neapolitan  ice  cream 

Assorted  cakes 

Demi  tasse 


Brigham's   Hotel,    Boston:    (?2.50) 

Blue   points  Cotuits 

Consomme    Milanaise,    crcme   d'asperges 

Olives  Nut  meats  Celery 

Saumon  hoUandaise 

Concombres  Pommes    Windsor 

Filet  mignon  financiere 

Pommes  surprise  haricotsverts 

FROZEN    EGG    NOGG 

Jumbo  squab,  grille  au  cresson 

Pommes   Saratoga  Currant   jelly 

Sparkling   nebiolo 

Salad   1913 

Creme  a  la   macaroon  Assorted  pastries. 

Fromage   de   roquefort   or  camembert 

Parmesan    crackers  Bon-bons 

Cafe   noir 

No  orders  for  liquors  taken  after  10:55  p.  m. 


Claypool    Hotel,    Indianapolis  : 

Tartines  de   caviar 

Hors  d'oeuvres  varies 

Tortue  verte  en  tasse 

Crabes  farcies  a  la  Diable 

Perdreau    grille,   sur  canape 

Asperges   hoUandaise 

Pommes  julienne 

Parfait  en  corbeille 

Mignardises 

Fromage  Demi-tasse 


THE  PEACTICAL  HOTEL  STEWAKD 


113 


Hotel  Oregon,   Tortland,  Ore.    (Specials)  : 
Buflfet  Russe  75         Celery  25         Canape  Cavair  50 

Komanoff  caviar  1.00 
Toke  Points  40        Vaquina   Bays  40        Little  Neck 

Clams  40 

Clear   green    turtle,    cup    50        Chicken    consomme, 

cup  20       Chicken  broth,  BcUevue,  cup  35 

Clam  broth,  cup  15 

Broiled    Empress    squab    1.00 

Guinea   chicken    1.25-2.00 

Cold  :     Sliced   turkey  75       Assorted  Meats  85-1.50 

Roast  beef  50 
Sal.\ds  :      Alligator    pears    60-1.00        Chickory    35 

Crab   meat  50 

Sandwiches  :     Club   50      Special   Oregon   grill    60 

Chicken   35       Caviar  50       Sardines  35 

Imported  Swiss  25 

Desserts  :  Coupe  St.  Jacques  50  Biscuit  tortoni  50 

Peach      Melba    50  Parfait      Tosca    50 

Meringue  glace  25  Nesselrode  25 

Vanilla,    coffee,   tutti   frutti,   Neapolitan,    chocolate, 

ice  cream  25 

Demi  tasse   15 


Hotel  Sterling,  Wilkesbarrc.   Pa.  : 

Canape   caviar   or 

Blue  point  oysters  or  Little  neck  clams 

Clear  chicken  gumbo,  en  tasse 

Celery  Olives  Radishes 

French  dinner  rolls 

Maine  lobster,   a   la  Newberg,   en  casscrolets 

Pommes    Saratoga 

Roast  royal  stuffed  squabs,  en  croustade    or 

Broiled  squab  guinea,   parasilda 
New   Bermuda    potatoes  Asparagus 

Roman   punch,  nabisco  wafers 

French  endive  salad,  roquefort  dressing 

Toasted  saltines  and  bent  crackers 

Bisque  tortoni  ice  cream 

Fancy   cakes  Coffee 


Easter  Cards. 

Easter  at  Hotel  Rogge,  Zanesville,  0.  : 
Anchovy    baskets 

MANHATT.\N 

Lynhaven    Bays 

Celery  Salted    almonds 

Cucumber   sandwich 

NiERSTi:i.\i;it 
Croam    Reine    Margot 

Sliced    tomatoes  Olives 

I'lanked  roe  shad 
Potatoes  julienne 

ZINFANDEL 

Roast  young  turkey,  oyster  dressing 
Snow   flake   potatoes 
Asparagus   tips 
Lobster    salad 
Easter    desert 
Discus    biscuit 
Demi     tasse 

CKE.ME    DE    APIUCOT. 

Easter  Sunday  dinner  de  lu.xe  at  The  Adolphus, 
Dallas,  Tex. 

Salted    mixed    nuts 

Frivolities    printaniere 

The   fruit   of  the  sea 

Blue  i'oints  or   little  neck 

Bethlehem    sauce 

Essence   of   celery,    Maison    Doree 

Paillettes  toscane 


Filet  of  striped  bass,  a  la  Russe 
Mousseline  of  Prague   ham.   Princess 

Asparagus  tips,   mayonnaise 

Saddle   of   baby   spring   lamb,    Pascal 

Basket   of   primeurs 

Sorbet   ojen 

Cog  de   Bruyere,   farci  et   roti 

Pommes    paille 

Salade   Juillard 

Easter  chicken   on   nest 

Mignardises   I'arisienne 

Demi  Moka 


Easter   at    The    Rockingham,    Portsmouth,    N.    H. 

Canape   I..oren/!0 

('rime  de   volaille,  a  la  Reine,   souffle  croutons 

Steamed    I'aupiette    of    Halibut,    sauce    Hollandaise 

Chilled  cucumbers  Easter  potatoes 

Braised  sweetbread  en  caisse,  financiere 

Timbale   de  creme,    aux   fleurs  d'orange 

Stuffed    milk-fed   duckling,    apple   sauce 

Roast    spring    lamb,    brown    or    mint    sauce 

Boiled    potatoes  flashed    potatoes 

Fried  egg  plant  Early  .June  peas 

Asparagus    tips,    vinaigrette 

Cold  roast  beef  Cold  boiled  ham 

Tomato  and  endive,  en  mayonaise 

Custard  pudding,   sauce  au   risin 

Lemon  Meringue  pie  Chocolate  eclair 

Assorted   cake  Tutti   frutti   ice  cream 

Bananas 

Coffee  Tea 


Thanksgiving  Cards. 

The  Livingstone,  Dwight,   III.  : 

BREAKFAST. 

Clam  bouillon 

Grape  fruit  Oranges         California  grapes 

Smyrna   flgs  Orange   marmalade 

Fried  corn  meal  mush  French  toast 

Malta  vita  Corn  flakes  Oatmeal 

Shredded  wheat  Grape  nuts 

Boiled   salt   mackerel  Codfish   cakes  with  bacon 

Windsor  farm  sausage  Sugar  cured   ham 

Calf's  liver  and  bacon       Fried  pork  chops 

Chicken  hash,  green  peppers 

Minced  ham  with   scrambled  eggs 
Boiled  eggs  Fried  eggs       Omelette,  plain 

Baked  potatoes         German  fried  potatoes 

Vienna    rolls  Buckwheat    cakes 

Tea  Coffee  Cocoa  Milk 


SUPPER 

Oyster  stew 

Chow   chow 

Tomato  bouillon  Rice  en  cream 

Fried   spring  chicken,   cream  gravy 

.Japanese   crab  moat   in   cases.   Oriental 

Venison  cutlet,  sauce  piquante 

I '.oiled  eggs  Fried  eggs         Scrambled  eggs 

Omelette,  with  strawberry  preserves 

Baked  potatoes         German  fried  potatoes 

I'>oned   chicken  on   aspic 

Lrttnco.    I'ronoh   dressing  Spiced    beets 

Tea    biscuits  Assorted    cake 

Sliced    California    peaches 

Coffee  Cocoa  Tea  Milk 


114 


THE  PRACTICAL   IIUTKL  STKWAKiJ 


DINNER. 
Oyster    cocktail  Anchovy    canape 

Celery  Radishes     Sliced  Tomatoes 

Cream   of   chicken,   Margot 

Consomme,    princess 

Boiled    Oregon    salmon,    sau<-e    admiral 

I'ommes  Bermuda 

Patties    of    fresh    mushrooms,    Livingston 

Fresh    pineapple    fritters,    diplomate 

Roast    young   turkey,    stuffed   with 

Chestnuts,    cranberry    sauce 

Roast    saddle    of    venison,    St.    Hubert 

Mashed    potatoes  Candied    sweet    potatoes 

Brussels    sprouts  Cauliflower,    hollandaise 

Salmi  of  mallard  ducks,  bigarade 

White  asparagus,  viniagrette 

Home-made  mince   pie  Pumpkin  pie 

Thanksgiving  plum  pudding,  hard  sauce 

Ice  cream,  mayflower     Fruit  cake  Egg  kisses 

Mixed  nuts  Layer   raisins 

Cream  cheese  Wafers 

Coffee 


Hotel  James,   Ashtabula,   Ohio    ($1)  : 

Select    oysters 

Consomme   royal  Cream  of  tomato 

Celery        Olives        Sweet    midgets        Chow    chow 

Baked   white  fish  with  parsley  sauce 

Roast    turkey    with    dressing   and    cranberry   sauce 

Pineapple  sherbet 

Baked  squab  with  giblet  sauce 

Roast    prime   ribs   of   beef    au   jus 

Roast  pork  with  apple  sauce 

Roast  spring  lamb  with  caper  sauce 

Fruit  salad  Corn  salad 

Escalloped  oysters 

Mashed   potatoes  Baked  sweet  potatoes 

Sugar  corn  Hubbard  squash     Stewed  tomatoes 

Apple    pie  Orange    pie  Pumpkin    pie 

Home-made   mince   pie 

English    plum    pudding   with    brandy    sauce 

Vanilla    ice   cream 

Assorted     cake         Assorted     fruit         Mixed     nuts 

York   state   cheese  Sage   cheese 

Tea  Sweet    milk  Butter   milk  Coffee 


Rock    Island    Club    (.?!)  : 

Grape  fruit 

Canapes  of  caviar  on   toast 

Mock  Turtle  Consomme  chantelier 

Celery  Olives  Dill  pickles 

Fillet  of  sole,  Dieppoise  sauce 

Sliced   cucumbers  Pommies   Parlsienne 

Lobster    Newburg,    in    shell 

Tenderloin    beef,    bordelaisc    sauce 

Banana   fritters,  vanilla  sauce 

Maraschino   punch 

Roast    young    turkey,    cranberry    sauce 

Roast    duckling    with    jelly 

Roast    Watertown    goose,    baked    apple 

Boiled    potatoes  Mashed    potatoes 

Baked  hubbard  squash  French  peas 

Waldorf  salad 

English    plum    pudding,    brandy    sauce 

Mince   pie  Pumpkin   pie 

Vanilla   ice   cream 

Cafe   noir 


The  St.  Nicholas,  Albany,  Ga.  : 

Supreme  of  grape  fruit 

Blue    points   on    half    shell 

Green  turtle,  Anglaise         Consomme  princesse 

Celery  Salted   almonds  Olives 

Boiled  pompano,  matro  d'hotel 

Julienne    potatoes 

Baked  Georgia  opossum,  sweet  potatoes 

Creamed   guinea   in   timbale 

Prime  ribs  of  beef  au  jus 

Roast    young    turkey,    cranberry    sauce 

Creamed   potatoes  Carolina  rice       Corn  on  cob 

Asparagus  French  peas 

Roast    mallard    duck,    guava    jelly 

Chicken   salad 

English   plum   pudding,   hard   or   brandy   sauce 

Hot  mince  pie 

Vanilla  ice  cream  Assorted   cakes 

London    layer   raisins  Mixed    nuts 

Cheese  Saltine  wafers 

Coffee 

Hotel   Englebright.   Ripon,   Wis.  : 

Oyster  soup 

Chow  chow  Celery  Pickled  pears 

Sliced  cucumbers 

Boiled  corned  ox-tongue,  spinach 

Roast   prime   ribs   of   beef    with    pan   gravy 

Roast  young  turkey  with  cranberry  sauce 

Roast  young  goose  with   apple  sauce 

Boiled  potatoes  Mashed  potatoes 

Mashed   rutabagas  Baked    hubbard    squash 

Fruit   salad 

English    plum    pudding,    brandy    sauce 

Home-made   mince   pie  I'umpkin   pie 

Assorted  cake  American  cheese 

New    York    ice    cream 

Oranges  Grapes  Apples  Bananas 

Bent's   water  crackers  Salted   wafers 

Coffee  Milk  Tea 


The   American,   Kalamazoo.   Mich.  : 
Grape    fruit    cocktail 
Salted   almonds 
Blue   points  Canape,   caviar 

Golden   heart   celery  Ripe   olives 

Mock   turtle,   amontillado  Consomme,    princesse 

Chilled  cucumbers         Round  radishes 

Individual    planked    whiteflsh    with    bacon 

Pommes,    bordure 

Roast   autumn  turk(\v,  oyster  filling. 

With    cranberry    sauce 
Whipped    potatoes  Candied    yams 

Roast   suckling   pig,    sage    dressing 

Cauliflower,    drawn    butter  Brussels    sprouts 

Frozen  Tom  and  Jerry 

Nabisco  wafers 

Calf's  sweetbreads  a  la  Toulouse 

Code   of   peaches  au   madere 

The  American   special  salad 

Salted  flakes 

Roast    domestic    goose,    glaced    apples 

Browned    potatoes  Early    June   peas 

English  plum  pudding,  hard  and  brandy  sauce 

Home-made  mince  pie         Golden  pumpkin  pie 

Maple    sundae  Assorted    cake 

Sweet   cider 

Assorted    fruits  Mixed    nuts 

American,    imperial   and   roquefort   cheese 

Long  Island  wafers  Water  crackers 

Coffee  Japan  or  oolong  tea  Cocoa 


THE  PRACTICAL  HOTEL  STEWARD 


115 


Duquesne   Hotel,   Pittsburgh  : 

Canape    of    caviar 
Blue    points    on    shell 

Clam  cocktail  in  green  peppers 
Chilled  celery  Pin   gherkins  Olives 

Deep  sea   green    turtle,    amontreado 

Bouillon   en   tasse 

Broiled    pompano    in    parsley    butter 

Sliced  cucumbers  Sliced  tomatoes 

Button    radishes 

Cases    of    fresh    lobster   a   la    Newburg 

Baron    of    beef,    brown    potatoes 

Milk-fed  turkey,  chestnut  dressing,  cranberry  sauce 

Snow  potatoes  Asparagus  au  gratin 

Frozen   punch 

Caribou  steak,   French   peas 

Prairie  chicken,  bread  sauce 

Red    headed    duck,    currant    jelly 

Endive,  French  dressing 

Deep    pumpkin    pie  Hot    mince    pie 

English  plum  pudding  au  cognac 

Layer   raisins  Assorted   fruit  Mixed   nuts 

Fancy  cakes         Charlotte  russe,  Italian  cream 

Camembert   or   roquefort    cheese 

Salted    wafers 

Cafe  noir 


Hotel    Baldwin,    Hagerstown,   Md.  : 

Blue    points    on    half   shell 

Stuffed    olives  Celery  Mixed    pickles 

Clear  green  turtle       Cream  of  asparagus 

Sliced   tomatoes     Salted   almonds     Iced   cucumbers 

Baked  red  snapper,   southern  style 

Potato    croquettes 

Terrapin,   Maryland   style 

Sweetbreads,    larded    and    braised 
Fruits   a   la   conde 
Thanksgiving  egg-nogg 
Roast   young  turkey,    oyster  dressing 

With    cranberry    sauce 
Baked    Smithfleld    ham.    spiced,    wine    sauce 
Oyster  Bay  asparagus  Candied  yams 

French  peas  Succotash         Creamed  potatoes 

Lobster    salad 

Hot  mince  pie  New  England  pumpkin  pie 

Charlotte    russe 

Neapolitan  ice  cream  Fancy  assorted  cake 

Roquefort  cheese       Bent's  water  crackers 

After  dinner  mints 

Fruit  Demi    tasse 


Pennsylvania  Lines  dining  car  service  : 
Canape    Souvaroff   30c 
Cotuit  cocktail  30c 
Chicken  gumbo  25c         Green  turtle,  clear  40c 
Stufifed  mangoes  20c  celery  23c 

Ripe  olives  25c       Salted  almonds  15c 

Raked   whitefish,   provcncale  G5c 

Sliced    cucumbers    25c 

Braised    sweetbreads,    Lafayette    70c 

Orange    fritters,    fruit    sauce    20c 

Roast   prime   beef   60c 

Mashed  potatoes  15c  Tomatoes,  farcie  30c 

Candied  sweet  potatoes  25c 

Asparagus  au  gratin  35c 
Boiled   Spanish    onions   20c 
Champagne   punch   20c 
Roast  young  turkey,  chestnut  dressing 

with  cranberry  jelly  75c 


Celery    and    pineapple    salad,    French    dressing   35c 

Steamed  fig  pudding,  hard  and  brandy  sauce  25c 

Mince  pie  15c  Pumpkin  pie  15c 

Nesselrode  ice  cream  20c        Assorted  cake  10c 

Bar-le-duc  jelly  40c 

Crystallized  ginger  15c 

Imported    marmalade    20c 
Camembert  or  roquefort  cheese 

with  toasted  wafers   30c 
Assorted  fruit   25c 
Cafe    noir    10c 


The  Otsego,   Jackson,    Mich.  : 

Blue  points 

Salted    almonds  Cheese    wafers 

Cream   of  asparagus  Consomme,   amber 

Olives  Celery  hearts  Radishes 

Fillet  of  Penobscot  salmon,   Priscilla 

Sliced  cucumbers  Potatoes,  Cape  Cod 

Fresh    mushroom    patties 

Thanksgiving   turkey,    stuffed,   cranberries 

Jersey    sweets,    browned  Early    June    peas 

Old  fashioned  barbecued  pig.   apple  compote 

Mashed    potatoes 

Frozen  Tom  and   Jerry 

Roast  squab  guinea,  red  currant  jelly 

Cauliflower,  hoUandaise  String  beans 

St.  George  special  salad 

Steamed   plum   pudding,   hot  whisky 

Fresh   pumpkin   pie  Home  made  mince   pie 

Charlotte    russe 

Harlequin  ice  cream  Fancy  cakes 

Oranges  Bananas  Grapes  Apples 

Mixed  Nuts       Layer  raisins       Confections 

American,     camembert    and    roquefort    cheese 

Whole    wheat    water   crackers  Salted    wafers 

A.    D.    mints 

Sweet  Cider 

Coffee 


New  American  Hotel,  Mauch  Chunck,  Pa.   (75c)  : 
Blucpoint    oyster    cocktails 
Clear   green   turtle,    American 

Consomme    a    la  "tosca 
Queen  olives  Iced  celery  hearts 

Salted    almonds 
Baked  white  fish,   Mexican  style 

I'ommes    julienne 
Patties  of  sweetbreads,  supreme 

Queen   fritters,   vanilla  sauce 

Sweet   cider 

Roast  ribs  of  prime  beef  au  jus 

Roast  young  native  turkey,  stuffed,  cranberry  sauce 

Mashed  potatoes  Boiled  potatoes 

Candied  sweet  potatoes 

French   peas  Baked   corn   pudding 

Oyster  Bay  asparagus  on  toast 

Lettuce,  plain  or  dressed 

Lobster  salad,  mayonnaise 
Home  made  mince  pie         Pumpkin  custard  pie 
English    plum    pudding,    brandy    and    hard    sauce 

Tutti   frutti    ice   cream 

Fruit  cake    Lady  fingers    French  kisses    Macaroons 

Oranges  Grapes  Bananas 

Assorted   nuts 

Cheese,      Roquefort       American        Imperial  Cream 

Saltine  wafers 

Bent's  toasted  crackers 

Demi  tasse 


116 


THE  PEACTICAL  HOTEL  STEWARD 


The   ralaco,    Cincinnati  : 

Canape    caviar 

Oyster   cocktail 

Michlsan    clery 

Oliyes  Young  onions         Sweet  glierkins 

Salted   almonds 

Consomme  national 

Chicken   gumlio    a    la    creole 

Baked    Potomac    shad,    royal   sauce 

Sliced    cucumbers  Saratoga    chips 

Patties    of    fresh    lobster    a    la    Newburg 

Saute   of  mushrooms   aus   croutons 

Sweetbread   glace,    truffle    sauce 

Frozen  egg  nogg 

Roast  ribs  of  ^A'estern  beef  au  jus, 

Yorkshire    pudding 
Thanksgiving  turkey,  chestnut  dressing, 

Cranberry    sauce 

Snowdrift  potatoes 

Roast  suckling  pig,   Southern  stylo 

Roast    haunch    of    venison,     mountaineer 

Cauliflower  in  cream  French  peas  en  cases 

California  asparagus,  drawn  butter 

Louisiana  flint  rice         Candied  sweet  potatoes 

Cold  roast  beef       Sugar  cured  ham  Tongue 

Chicken   mayonnaise  Palace  fruit   salad 

Hot  mince  pie  Yankee  pumpkin  pie 

New  England  plum  pudding,  hard  or  brandy  sauce 

Tutti  fruitti  ice  cream 

Fancy  cakes  Fruit  cake 

Mixed  nuts  Fruit 

-Tea  Iced   tea  Coffee  Milk  Buttermilk 

St.    Julien   wine 


Chittenden    Hotel,    Columbus,    Ohio : 
Canape   Astrakhan 
Salted    almonds 
Little    neck   clams  Blue    Point   cocktail 

Celery  Olives 

Cream  of  terrapin,   Crisfield        Essence   of  chicken 

Broiled  whitefish,   persillade 

Sliced    cucumbers  Saratoga    chips 

Crab    cider 

Bouchees   moderne 

Green    peas 

Tenderloin   steak,   exquisite 

Ci'eamed    cauliflower 

Roast  suckling  pig,   sage  dressing 

Baked  apple 

Jersey    sweet    potatoes  Brussels   sprouts 

Young    turkey    stuffed,    chestnut    flavor 

Cranberry   sauce 

Mashed    potatoes  Buttered    asparagus 

Frozen  egg  nogg 

Roast  haunch  of  venison,  forester 

Cinnamon    bear,    huntress 

Grape    fruit    salad 

Cheese    souffle 

English    plum    pudding,    brandy    sauce 

Mince  pie  Pumpkin  pie 

Frozen   charlotte   russe 

Harlequin  ice  cream  Fruit  cake 

California    figs  Fruit        English    walnuts 

Roquefort    cheese 

Toasted  water  crackers 

Coffee 


Imperial   Hotel,  Portland,  Ore.    ($1.50)  : 

Toke    points    on    half   shell 

Celery  Ripe  olives  Salted  almonds 

Cream  of  chicken,  Sevigne 

Mock  Turtle  aux  quenelles 

Consomme  Florentine 

Fillet  of  sea  bass.  Chambord 

Potatoes  fondantcs 

Braised  calves'  sweetbreads  a  la  Nina 

Chicken    patties   a    la    reine 

Prime  ribs  of  beef  au  jus  Yorkshire  pudding 

Stuffed   young   turkey,    cranberry   sauce 

Spring    goose    with    jelly 

Suckling   pig   and    baked   apples 

Candied  sweet  potatoes         Roast  new  potatoes 

French   peas   in   butter 

Louise  salad 

Neapolitan  ice  cream  Assorted  French  pastry 

I'lum  pudding,  hard  aud  brandy  sauce 

Mince   or   pumpkin   pie 

Camembert  Bents   water  crackers 

Assorted   nuts    and    raisins 

Demi  tasse 


Miscellaneous  Holiday  Cards. 

Washington's     birthday    at    Creve    Coeur    Club, 
Peoria  : 

Canapes  Bohemian 
Blue  points 


Celery 


Olives 


Clear    green    turtle 

Salted    nuts  Kumquats 

Fillet  of  mountain  trout.  Aurora 

I'otatoes  julienne 

Patties  of  sweetbreads  aud   mushrooms 

Washington    punch 

Broiled    squab    chicken,    guava   jelly 

Glazed  sweet  potatoes 

Head   lettuce,   roquefort  dressing 

Strawberries   in   baskets 

Cake  Mints 

Camembert  cheese 

Toasted  crackers 

Coffee 

EH  :       MAKTINI.    SAITKKM:.   Vr.lVE   CLICQUOT    DRY, 
CUG.NWCV,     Al'OI.LIXAItlS.        CIGAUS. 


Cead    Mille    Failtho 

St.    Patricks    Day    at    the    McKinzie,    Bismarck, 

N.  D.      (Menu  card  In  form  of  hat  with  dudeen)  : 

Clam   chowder,   Tipperary  Consomme,   Shannon 

Olives  Celery 

Boiled  chicken   halibut,   O'Reilly 

Natural    Murphys 

Westphalian    ham,    favorite    sweet    potatoes 

Oysters   a   la    Killarney 

Apple   fritters,    fairy  wands 

Sullivan    punch 

Roast   prime    ribs   of   beef,   Cork   gravy 

Roast  young  turkey,   sage  dressing,   cranberry 

sauce 

Mashed  potatoes       Murphys  with   their  jackets  on 

Seventeenth    of   March    sinnacli        Green    peas 

Salad   shillelahs 

Hot  Rolls 

Apple  pie  Custard  pie 

Emerald    ice   cream  Assorted    cake 

American    cl'.eese  Wafers 

Coffee 


THE  PRACTICAL  HOTEL  STEWAED 


117 


St.  Patrick's  day  at  The  Iliitchins,  San  An- 
tonio, Texas : 

Cream   of  green   peas 

Pat's  boiuiiiet  Mike's   pickles  Green  oliv.es 

'■Pcitdlicn   and  fishes  -are   miglity  good  dishes 

St.    Patrick's    Dai/   in    the    mornin'  '' 

Irisli    stew,    Dublin    style        Green  gages  with   rice 

County  Clare  pot  roast.  Shillclah  triramin's 
Spuds  from  the  "Ould  Sod"      Green  okra  in  cream 
Spinach  from  Killarney   Green  beans  fromTipperary 

Shamrock   salad 

Green    grape    pie  Emerald    Isle    Sherbet 

Blarney-stone   kisses 

A   Slice  of  the   Moon 

Green   tea  lUack   coffee 

St.  I'atrick's  day  at  the  Grunewald.  New  Or- 
leans. (Served  in  a  green  and  gold  room;  flowers 
green-dyed  carnations,  menu  printed  in  green  ink 
and  listing  green  foods  and  green  garnishings : 
the  ice  cream  in  form  of  Brian  Boru's  harp  ;  the 
music  Irish  melodies,  vocal  and  instrumental  i  : 
Olives  Salted  almonds  Celery 

Lake    Pontchartain    crab    meat,     Ravi.gote 
Okra   consomme 
Filet    of   pompano.    Florentine, 
Brabanconne  potatoes 
Milk  fed  chicken,  Irlandaise 
Prunelle   punch 
Roast  crown  of  lamb,  Grunewald 
Water  cress  salad 
Ice   cream,    surprise 
Petits   fours    originale 
Coffee 
•wines:      Cocktail,    Sherry,    Sauterne,    St.    Julien, 
Louis  Roederer  GVS,   London- 
derry  Lithia,   Liqueurs. 


A  Nicht  wi'  Burns. 

At  the  Touraine,  Buffalo.     (81.50  per  cover.) 

Torbay    oysters 

Cockle  leekie  Ilotcli  potch 

Celery  Olives  Salted  uuts 

Tawties    and    finnan    haddie 

HAGGIS   WF   A'   THE    HONOURS 

"Fair  fa'  your  honest  sonsie  face, 

Great  chieftain  o'   the  puddin'  race," 

Baron   o'    Strathmore   beef   roastit 

an'    mair   o'    it 

Cauliflower    an'    ither    orra    vegetables 

New  tatties  nice  and  broon 

Gordon    aiple   wi"    a    l)it    o'    cheese 

Oatmeal    cakes 

Frozen   puddin'   wi'   a   stcck 

Shortbread   wi'   sweeties  on't 

Coffee 

Note — Ye  can  order  a  dram  if  y'er  minded,  aye 

an'    anither    tastin    gin    the   first   yin    tasted   guid. 

For  Teetotal  folk  an'  sicklike.  soordock  cuddle  ma 

dearie.  l'"air  new  maskit  tea,  skeichan,  Treacle  Yil, 

an'  ithor  drink  o'  that  ilk 

Miscellaneous  Cards. 

Chi<  ken    dinner    (.f2)    at    Robin    Hood   Inn,    New 
Rochellc,  N.  Y.  : 

(Everything  Prepared   to   Order) 

(Chickens  from    Our   Farm) 

Robin    Hood   cocktail 

Grape   fruit 

Hot   Dixie   biscuits  Crab   flakes.    Robin    Hood 

Steamed  soft  clams 


Spring  chicken  a  la  Maryland 
Broiled  spring  chicken  with  Virginia  ham 

Fried   spring   chicken   a   la   Robin   Hood 

Hot  Virginia  corn  bread  I'otatoes 

Vegetables   from  garden 

Head    lettuce   salad,    French   dressing 

Vanilla   ice  cream  Assorted   cakes 

Fresh   apple   pie  a   la    mode 

Demi-tasse 


Union  League  Club,  Chicago  : 

Cream    of  asparagus 

Ripe  and  green  olives 

Breast  of  pheasant.  U.  L.  C. 

Fried  sweet  potatoes 

Lettuce,  orange  and  grape  fruit  salad 

Strawberry  ice  cream,  club  style 

Assorted  cakes 

Camembert  and  Roquefort 

Toasted  biscuits 

Coffee 

LEMONADE 

CLARET  PUNCH 

CHAMPAGNE   PUNCH 

The    Ilartman,    Columbus,   Ohio : 

Blue  point  cocktail 

Celery 

Tomato  bouillon 

Queen    Olives  Salted   almonds 

Fillet  of  redsnapper,  hoteliere 

Sliced  cucumbers  I'otatoes  duchesse 

Braised  haunch  of  venison,  Cumberland 

California  asparagus,  drawn  butter 

Frozen    egg    nogg 

Roast  young  turkey,   chestnut  dressing 

Candied  sweet  potatoes         Jellied  cranberry   sauce 

Sweet   cider 

Hearts  of  lettuce,   French  dressing 

English   plum   pudding,   brandy  sauce 

Mince  pie  Pumpkin   pie 

Neapolitan    ice    cream 

Assorted   cake 

Ttoqucfort  or  Philadelphia  cream  cheese 

Toasted  crackers 

Coffee 


Seventy-flve    cent    luncheon    served    at    the    Ger- 
man Grill  Room  of  Hotel  La   Salle,  Chicago  : 
CHOICE    OF  : 
Blue    points  Little    necks 

Consomme   Nizam  Puree   of   lentils 

CHOICE    OF  : 

Wiener  schnitzel  mit  sardallen 

Boiled   muskalonge,    mustard   sauce 

Esterhazy  rostbraten,  browned  potatoes 

Spring  lamb  hash  with  green  peppers,  corn  fritters 

(Cold)    smoked   beef  tongue,   potato  salad 

Tomato   stulled    with   chicken    salad 

York    bam    boiled    with    cabbage 

Bluetish    l>aked,    Portugaise 

Roast   lamb,  mint  sauce 

Boston   baked    beans,    brown    bread 

Boiled    potatoes  Succotash 

Celery  salad 

CHOICE    OF  : 

French    pastry  Plain    rice    pudding 

Strawberry    ice   cream  Orange   sherbet 

Vanilla   or  chocolate  eclair  Cup  custard 

.\pple   or  cocoanut   pie  Peach   tart 

Farina   pudding,    orange    sauce 

La    Sal'e   cheese 

Coffee,  tea  or  milk 


118 


THE  PEACTICAL  HOTEL  STEWAED 


The  famous  dollar  dinner  served  on  the  Chi- 
cago, Mihvaukt'o  &  St.  Paul  diners  between  Chi- 
cago anil   Milwaukee  : 

Cotuit  cocktail 

Olives  Tomatoes  Celery 

Split    pea  Consomme,    Duborg 

Snowflake  crabmeat  au  gratin 

Braised    sweetbreads,    mushrooms 

Hoast    prime    beef,    natural 

Roast  jumbo   squab,    currant   jelly 

Mashed    potatoes  Turnips    in    cream 

Baked    hubbard    squash  Brussels    sprouts 

Combination    salad.    French   dressing 

Fresh   pumpkin  pie 

Apple   cobbler,   hard   and   brandy   sauce 

Ice  cream  Assorted  cake 

Camembert,  edam.   roquefort  and  Waukesha   cream 

cheese,   Bent's  water  crackers,   toasted 

Coffee  Tea 

■|"he   Cawthon,   Mobile    (shore   dinner;   nothing  but 
sea    food  :    85c)  : 

Oyster  cocktail 

Celery 

Young   onions  Radishes 

New  England  clam  chowder 

Tenderloiu    of   trout,    tartar 

Potatoes.    Long   Branch 

Crab  Moat  a  la  Maryland 

Shrimp    salad 

Fruit    pudding,    brandy    sauce 

Cheese,    crackers 

Coffee 

■•Oamo""  tabU'  d'hote  dinner.  The  Grand  Pacific, 
Chicago  : 

Potage  of  venison,   St.   Hubert 

Chocolate   cakes 

Coffee 

Salted    pecans  Olives 

Parmesan  straws 

Pattie  of  wild  goose  liver,  montglass 

Cranberry   sherbet 

Roasted  butter  ball  duck,  sage  dressing 

Risolle    sweet    potatoes  Fried    hominy 

Steamed  wild   rice  Currant  jelly 

Lettuce  salad,  mayonnaise 

Neapolitan  ice  ci-eain 

Opening  dinner,  The  Martin,   Sioux  City  : 

Green  turtle 

Celery  Olives 

Filet  of  pickerel,   normande 

I'ommes  persillade 

Larded    tenderloin   of  beef,    bouquetiere 

Pommes  chateau 

Pet  its   Pois  a   la   Francaise 

Pineapple    sherbet 

Hearts  of  lettuce,   French   dressing 

Biscuit  ghice 

I'etits  fours 

Camembert  Roquefort 

Toasted    crackers 

Demi   tasse 


Breakfast  Prescriptions 

The  newest  idea  in  club  breakfasts  comes 
from  Hotel  Casey,  Scranton,  Pa.  It  is  in  book- 
let form,  and  gives  eighteen  selections  ranging 
from  thirty-five  to  eighty  cents.  Each  breakfast 
is  given  a  special  head  in  large  type,  to  suggest 
the  meal  suited  to  inclination.  In  this  repro- 
duction we  omit,  to  save  repetition,  the  lines 
"Served  to  one  person  only"  and  "Cereal  with 


cream  15  cents  extra."     In  the  book  the  cards 
are  displayed  in  the  customary  fashion: 
A  Breakfast  "Fit  for  the  Gods"   (80o)  : 

Grape     fruit  :     Small     sirloin     with     rasher     of 
bacon  :     Hashed     brown    potatoes ;     Cream     toast : 
Pot   of   tea    or   coffee;    (or   instead    of   Steak    have 
Lamb  chops  or   half  a  broiled   chicken). 
A  Substantial   Breakfast    (T5c)  : 

Fruit    in    seaso!i  ;    Combination    <'hop ;    Potatoes 
Julienne:     Hot    rolls:     Tea     or    coffee;     (or    I'ork 
chops  or  Lamb  chops  or  Veal  cutlet  i. 
A  Breakfast  for  any  Kind  of  a  Morning   (65c) : 

Fruit   in  season  ;   Veal  steak  fried   plain  in  but- 
ter :     Hashed    in     cream     potatoes ;     Hot    waffles ; 
Maple  syrup  or  honey  ;    Pot  of  tea  or  coffee. 
A     Breakfast     for    the    Blase    "Who    Don't    Know 
What  to  Eat"    (65c)  : 

Fruit  in  season  :  Boiled  salt  mackercd  swimming 
in  hot  milk  and  butter  ;  Hot  fresh  baked  potatoes  ; 
Crisp    brown    toast :     (or    Hotel    Casey    perfection 
rolls)  ;   Tea  or  coffee. 
A  Breakfast  from  the  Old  Farm  (60c) : 

Baked  apples  with  cream  ;  Fried  salt  pork  ;   Hot 
baked    potatoes ;    Shirred    eggs ;    Perfection    rolls ; 
Tea  or  coffee. 
A  Satisfying  Breakfast   (60e) : 

Fruit  ;    English    mutton    chop    split    and    broiled 
with  kidney  ;  Potatoes  au  gratin  ;  Perfection  rolls  ; 
Tea  or  coffee. 
Breakfast  Hashes   (60c) : 

Grape  fruit ;  Chicken  hash  with  poached  eggs- 
or  (Lamb  hash  with  green  peppers),  or  (Roast 
beef  hash  with  chopped  onions),  or  (Hamburger 
steak),  or  (Chopped  fresh  porterhouse  saute)  ; 
Baked  potatoes  ;  Hot  Rolls  ;  Tea  or  coffee. 
A  Breakfast  for  the  Epicure   (oOe)  : 

Baked  apple;  Genuine  (country)  sausage; 
Baked  potatoes ;  buckwheat  cakes  and  New  Or- 
leans molasses  ;  Tea  or  coft'ce. 

A  Breakfast  for  the  Morning  WTien  You  Don't  Feel 
Like  Eating  Much   (.50c)  : 

Sliced  pineapple  ;   Spanish  omelette    (or  Omelette 
with    chicken    livers);    Saute    potatoes;    Perfection 
rolls  ;   Pot  of  tea  or  coffee. 
A  Breakfast  Always  Good   (50c) : 

Orange ;  Genuine  corned  beef  hash  ;  Poached 
eggs  ;  Toasted  mutfins  ;  (or  Calf's  liver  and  bacon 
or   Codflsh   cakes). 

A  Dainty  Breakfast   (50c) : 

Fruit;     Veal     kidneys,     stewed     or     saute:      (or 
Chicken    livers,    en    brochette)  ;     Saute    potatoes; 
Dipped    toast ;    Tea    or    coffee ;     (or    Chicken    hash 
or  Codfish  and  cream). 
A  Breakfast  for  Friday  or  Any  Day   (50c)  : 

Fruit;  Broiled  fresh  fish;  (or  Filet  of  sole); 
Baked  potatoes  ;  Perfection  rolls  ;  Tea  or  coffee. 

Omelette  Breakfast   (50c) 

Fruit:  Eggs  Benedictine:  (or  Plain  omelette): 
Hashed  brown  potatoes  ;  Waffles  and  honey  ;  Tea 
or  coffee;  (or  Ilam  omelette  or  Parsley  omelette). 
Breakfast — Out  of  the  Ordinary   (50c) : 

Fruit  :  Finnan  haddie.  Epicure  ;  Baked  potatoes  ; 
Perfection    rolls:    Tea    or    coffee;     (or    Yarmouch 
bloaters    or    Kippered    herring). 
A  Breakfast  That  is  Always  Palatable   (60c)  : 

Fruit  ;    Ham    fried    nice    and    brown    with    eggs 
fried     in     ham     gravy ;     Grilled     sweet    potatoes ; 
Toasted  corn  bread  ;    (or  Perfection  rolls)  ;  Tea  or 
coffee. 
An  English  Breakfast   (50c) : 

Orange     marmalade:     Cream    toast:     Eggs    any 
style,    with    Crisp    bacon  :    Baked    potatoes ;    Rolls ; 
Coffee   or   English  breakfast   tea. 
A  Breakfast— And  That's  All   (40c) : 

I'runes  ;    Broiled,   fried   or   scrambled  eggs  ;    Per- 
fection  rolls  ;   Tea   or  coffee. 
A  Hurry-IJp  Breakfast    (35c> : 

Boiled  eggs  ;   Hot  rolls  ;  Cup  of  coffee  or  tea. 


THE  PRACTICAL  HOTEL  STEWARD 
INCORPORATED    1841 


1  ,000,000.00 


For    1913 


'Ji]siirai]cc^mpapy 


OF  NewHaven.Connecticut 

WESTERN  DEPARTMENT       ROCKFORD.  ILLINOIS 


SECURITY    PRODUCERS  /      //     / 


GOOD    WORK 


■ai-  _ 


FOUR 


^<xt 


!^ 


JANUARY 


.</c 


V 


JANUARY 


f  9  cfl'  fC  30  hi  -mi  ccaaindl' ,aCl' A^n^m€</t</^e' ^■n<^' ,c^it'ec^ 

texts' ,■01" ,<i^<ifrt(ira€' ,vify  CTZuriqei" ,exc(/it  oii     /tireoxffJ/e)"  /ti'oviaea;  Ac .tfyi' ,<X'moi<'nt 

.<i/ ,//ie    /oClotcwna   ,<i(€^c>'c^ect  ,A^<i,he'}'OU' 


^a,e^ceec/c.^^i  A    QOOD   t)INNER 


ini/e'  Aocctiea-  a--n(('  .co'Ti  {< 


c<i'm<ii'n€c 


ORAFE  FRUIT  Cocktail 
The  only  sour  about  the  Security 


Celery 


Olives 


Salted  Almonds 


CLEAR  aREEN  TURTLE 

The  only  place  for  Delinquent  Agents 

Potatoes  Parisienne 

BROILED  LIVE  LOBSTER   Tarter  Sauce 
Not  a  Company  product.   There  are  no  Security  lobsters 

BREAST  OP  MALLARD  DUCK  En  Virginia  Ham 

Caught  seeking  a  warm  place- -possibly  a  steam  heated  hotel 

French  Peas     Potatoes  Au  gratin      Asparagus  Tips 

PINEAPPLE  SHERBET 
A  serious  water  damage 

ENDIVE  SALAD   Cream  Cheese  Bar  le  due 
This  is  not  alfalfa,  so  not  on  prohibited  list 

ICE  (HOUSE)  CREAM   Neapolitan 
Prohibited- -always  a  total  loss 

DEMI  TASSE 
Cigars  Cigarettes 

A.  Bad  Smoke  damage 


f  any  change  take  place  in  the  appetite  or  di- 

red  is  not  able  to  be  the  sole  and  unconditional  owner  of  the  eatables  consumed;  or  it  once 

f  foreclosure  proceedings  be  commenced  without  the  consent  of  this  company;  then  this  policy 


If  the  risk  be  increased  by  any  means  within  the  knowledge  of  the  assured, 
j^estion  of  the  assured;  or  if  tni 


-eat^n  this  dinner  be  aseigned; 

shall  be  null  and  void.  .....  ^    n.  ■    .    « 

This  company  shall  not  be  liable  for  any  loss  or  damage  to  the  dinner  eaten  caused  by  foreign  mvaaion  or  by  the  neglect  or 
the  assured  to  use  all  practicable  means  to  save  and  preserve  the  same  from  damage. 

This  policy  cannot  be  cancelled  by  the  return  oi  edibles  eaten. 

In  case  of  loss  or  damage  to  this  dinner  the  assured  shall  give  immediate  notice  thereof  and  shall  at  once  separate  the  dam- 
aged and  undamaged  articles  and  shall  furnish  if  required  verified  plans  and  specifications  of  all  totally  lost  property  and  shall, 
if  required,  submit  to  examination  for  the  purpose  of  ascertaining  the  cause  of  said  loss  and  the  extent  of  same.  Any  fraud  or 
attempt  at  fraud  or  any  swearing  (false  or  otherwise)  on  the  part  of  the  assured  shall  cause  a  forfeiture  of  all  claims  under  this 
policy.  This  company  reserves  the  right  to  restore  and  /  or  replace  any  property  upon  which  damage  is  claimed.  No  bpccial 
Agent,  Examiner,  or  Officer  of  this  Company  shall  have  the  power  or  authority  to  waive  any  of  the  conditions  of  this  policy. 


3jt  Witness  Wherrof  this  Company  has  executed  and  attested  these  presents  this. 


21st 


.day  of_ 


Jan. 


-191, 


t^^<Xo-^^-<V^ 


Secretary. 


1/  President 

Manager. 


119 


MENU   FOR   AN   l.NSURANCE  BANQUET  SERVED  AT  THE  NELSON,   ROCKKORD,    ILL. 


120 


THE  PRAC'TfC'AL  HOTEL  STEWARD 


MgtelMos 
MutualBeneht 

?^SSOaATION 


•wwiiK^  rfnniMan<nni>ianMraannuMiiiiintM«iiuiniiiNiiuui(itii)fHnniniiiimniHa  mmnm(  ii'ifUiniimuiiHiMiK^liHBBiM^ 

I      CUISINE  FAMOUSLY  GOOD     I 


^^■^u^-l\J^r^-^^J^_^u^J^J-^-^uTJ1JTJa 
Jlj     W£  AKE   HERE  TO  PLEASE     III 


iiiiiOKiHiiiimi^lHrtminW^ 


T 


HE  ATTENTION   of  our  patrons  is  especially 
directed  to  our  "home-grown"  products. 


The  eggs,  milk  and  cream  served  are  from  the  Northern 
Pacific's  Dairy  and  Poultry  Farm  at  Kent,  Washington. 
We  operate  our  own  bakeries  and  butcher  shops  in 
both  St.  Paul  and  Seattle  where  all  our  bread,  cakes 
and  pastry  are  made  and  our  meats  are  cut  and  wrapped 
ready  to  cook.  Creamery  butter  is  served  exclusively, 
as  is  also  Pokegama  Spring  Water  bottled  at  the  Springs 
on  our  own  line  at  Detroit,  Minnesota. 

<  Originators  of  the  "Great 
Big  Baked  Potato,"  Feb- 
niary  8lh,  1909,  "Cold 
Dishes  for  Hot  Days," 
June,  1910,  "Hot  Dishes 
for  Cold  Days,"  en  C 
role,  October,  1911, 


>- 


f   "Just  a  Cold  Bite  for  Luncheon" 

-$iminiiiiit4>HiimuiHitiiimiHBt)HiiwHiiinmmutmtiiiiuuiiuinmMiiiiiunuiraMiiuiiuHwiiiut]uMumwn>inuiiit^^ 

I 
1 

i  Hearts  of  Lettuce  with  Hard  Boiled  Egg.  25 

I  Sliced  Tomatoes,  25 


Comolitnentary 

If  I    iriiiiuiitiiiitniiiiirn  iiiiiiiiDiitlitiiiniiiitl  iiitiinirniniiiimiuiii4  iiinmniut^ 


DINNER 


iiiniiiiminiii4iiMiinnMi^ 

i 

§ 


Combination  Lettuce  and  Tomato  Salad. 
Pickled  Mangoes. 


Smoked  Fillet  of  Boneless  Herring,  20 
Lyons  Sausage.  20  Salami,  2 

■J 

Japanese  Crab  Meat  Cocktail.  40 

Cold  Boiled  Lobster.  Sauce  Ravigote.  /5 

Cold  Boiled  Salmon.  MaVinaded,  50 


Fried  Jumbo  White  Fish,  Lemon  Butter 


Fillet  Mignon.  Trianon. 


Cold  Tomato  Bouillon.  20 
Cold  Consomme  in  Cup,  20 


Orange  Sherbet. 


Cold  Roast  Beef,  Aspic,  50 

Cold  Ribs  of  Pork,  50 

Leg  and  Loin  of  Lamb,  Mint  Jelly.  50 

Chicken  Salad.  50 
Asparagus  Vinaigrette,  40 

Lemon  Cream  Pie,  15  Sour  Cherry  Pie,  15 

Fruit  Cake.  15  Ice  Cream.  25 

Vienna  Bread,  10  Graham  Bread,  10 

Sweet  Rye  Bread  with  Raisins,  10 

9 

California  Claret,  15 

Iced  Tea,  15  Iced  Coffee,  15  Lemonade,  15 


Roast  Ducklings  Farm  Style. 

Great  Big  Baked  Potato. 


New  Peas  with  Green  Mitit. 


fith  Crushed  Strawberries. 
Cake. 


I      Graham  Bread. 


Sweet  Rye  Bread. 


California  Claret. 
Coffee. 


itKiioiiiiiiiiiniimiiiiiiK+iiiuuiiiuii^ 


THE  PRACTICAL  HOTEL  STEWARD 


121 


nfinmintfliiiiittiiminmiinutmiiiMniMiWDin  i  ittiniHninM«mini«  imvmk  « 


BREAKFAST 


tlll^mlI1llt4^^<■"l■^>tlyulr■rlllltllmlll^lunll^MMmlntlmlMlltlt1lImmmr^lHl^lmhUUllutn;llntnlinuultll'<'lnnnll 


BREAKFAST 


^]iiimtRmi»ijiiiiiiii)rniiMiMiiii[[}iiimiiiiiiiiiiiiiiiiiiiit]iiiiiiiiiiii 


titiniitiii[iimiiiriilici<iuiiiiiiil4>iii<><«i>nt^ 


Rfid  Raspberries  with  Cream,  25 

Sliced  Hawaiian  Pineapple,  25 

Chilled  Cantaloupe,  25 

■* 

Rolled  Oats  with  Cream.  20  Dry  Cereals,  2S 

<4 

Broiled  Jumbo  White  Fish,  50 

'■i 

Tenderloin  Steak,  90 

Veal  Chops  with  Bacon,  50 

Ham  or  Baccn  with  Eggs,  60 

Chicken  Liver  and  Fresh  Mushroom  Omelette,  50 

French  Toast  with  Currant  Jelly,  25 

i 

Potatoes:     French  Fried,  15     Saute,  15     In  Cream,  20 

■J 

Wheat  Cakes  with  Maple  Syrup.  25 

« 

Dry  or  Buttered  Toast,  10    Vienna  Rolls,  10 

a 

Tea,  15  Coffee.  10  Cocoa,  15 


Chilled  Orange  Juice.  20 

Rockyford  Cantaloupe,  25 

Red  Raspberries  with  Cream,  25 

Rolled  Oats  with  Cream,  20 

Cream  of  Wheat  with  Cream,  20 

Dry  Cereals  with  Cream,  25 


Sain 


1  Trout,  Saute.  50 


Grilled  Veal  Kidneys  with  Bacon,  50 

Half  Spring  Chicken,  60 

Broiled  Lamb  Chops.  60 

Fried  Ham  or  Bacon  with  Eggs,  Country  Style,  60 

Fried  Salt  Pork.  Cream  Gravy,  50 

* 

Potatoes  O'Brien,  20       German  Fried,  15       Hashed  Brown,  20 

•» 

Wheat  Cakes  with  Maple  Syrup,  25 

Wheat  Muffins,  10  Rolls.  10        Dry  or  Buttered  Toast.  10 


Hhliiiniiriw+lurailii'linmiiiliiilinillllPlltinllullrill 


iriiniuiuluiiininirt^liiuniiiiiJt^ 


■4]MniitwiuMuiiuiniiwiiiiti!niJ»MaiBCnuulnlunimfHUMt1MiNliiiMOinininitinmiiiiunif1itwiiiltiniHlwiigit4Iii 


niiiiiiiiiiiii iiiiiiiiiiiiiiiiiiiiiiiiiiiiuiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiii I I t iiiiiii^ 


BREAKFAST 


Chilled  Welch's  Grape  Juice,  15 

Red  Raspberries  with  Cream.  25 

Stewed  Prunes,  20 

Baked  Apples  with  Cream.  25 

Oatmeal  with  Cream,  20  Vitos  with  Cream,  20 

Dry  Cereals  with  Cream,  25 

J 

Fried  Lake  Trout.  50 

» 

Grilled  Mutton  Chops,  50 

Broiled  Breakfast  Sirloin,  90 

Half  Spring  Chicken  Saute,  60 

Calf's  Liver  with  Bacon,  50 

Ham  Steak  with  Currant  Jelly,  60 

Scrambled  Eggs  with  Pimentos,  35 

New  Potatoes.  20          Hashed  Brown.  15  German  Fried,  15 

i 

Wheat  Cakes.  Maple  Syrup.  25 

i 

Wheat  Muffms,  10  Dry  or  Buttcrtd  Toast.  10 

i 

Tea,  15  Coffee,  10  Cocoa,  15 


OUVENIR 


Q 


/HOTELMEN'S  MUTUAL 
BENEFIT  ASSOCIATION 

Via  the  Northern  Pacific  Railway 
From  St.  Paul,  July  gth  to  YELLOW 
STONE  PARK,  July  nth,  1912 

MAY  YOUR  JOURNEY  BE 
ONE  OF  UNBROKEN  PLEASURE 


c :  uiHouon  liiiuiuULt  iiiituiuiut  iiiHUUiuu  4 


122 


THE  PRACTICAL  HOTEL  STEWAED 


Collected  by  Charles  McHugh  of  the  Lexing- 
ton, Chicago,  in  a  Tour  Around  the  World. 
Here  are  some  menus  to  illustrate  Eating 
Arcimd  the  World.  The  menus  of  the  steam- 
ship Cleveland  were  printed  in  German  and 
with  English  translation;  always  on  illuminated 
cards,  and  varied  from  day  to  day,  so  there 
was  never  a  sameness.  This  dinner  card  is 
typical : 

HAUPTMAIILZEIT 

Schwpdischc    Vorspciso 

Huhnersu[)i)i'  nacli   Kiiniyin   Ilortense 

Kraftbriihc   mit   nudeln 

Gebratencr  Madeira  flsch   mit   butter 

Kartoffeln 

Rehkcule  tl  la  jardiniere 

Glasierte    kalbsschweser    mit   spargel 

Gebratener  kapaun 

Kompott  Salat 

Nesselrode-eis,   maraschino-sauce 

Baumkuchen 

Nachtisch 

*      *      * 

DINNER 

Hors  d'oeuvre  a  la  Suedoise 

Chicken  soup  il  la   Ueine  Ilortense 

Consomme  with  noodles 

Fried    Madeira   fish   with   butter 

Potatoes 

Leg  of  venison   a  la  jardinifere 

Glazed    sweetbreads    with    asparagus 

Uoast   capon 

Compote  Salad 

Nesselrode  ice  cream,  maraschino  sauce 

Pyramid   cake 

Dessert 

Here  is  a  dinner  card  of  Shepheard's  Hotel, 

Cairo : 

DINER 

Crfeme  de  riz  il  I'anglaise 

Loup   de   mer  see.   cflpres 

Pointo  de  boeuf  Jl  la  bourgoise 

Petits  pois  au  beurrc 

Poulets    rutis    au    crcsson 

Salade  de  saison 

Crofltes  joinville 

Fruits 
Caf6  a  la  turque 

This  is  a  luncheon  card  at  the  Taj  Mahal 
Palace  Hotel  at  Bombay  (three-fourths  of  the 
card  devoted  to  advertisements  of  liquors, 
theaters  and  curio  stores) : 

LUNCHEON. 

Saueisses  au   vin    blanc 

Quarticr  d'agneau.  Honlangftre 

Braised  cabbages 

Fish  molay  &  rice 

Cold   joints 

Salade 

Banana  fritters,  custard  sauce 

Here  is  the  card  of  a  dinner  on  a  dining  car 
of  the  Great  Indian  Peninsula  Railroad,  served 
between  Bombay  and  Agra.      (The  attendants 


brought  coffee  and  cakes  to  the  passengers  for 
early    breakfast.)  : 

DINNER 

Royal    soup 

Fillets  of  fish   au   chablis 

I'oulet   saute,    demidofC 

Green    vegetables 

Roast   mutton 

Salad 

Caramel  cream 

Cheese 

Coffee 

Here  is  the  tiffin  card  of  the  Galle  Face 
Hotel,  of  Colombo,  Ceylon.  You  will  note  the 
dishes  are  numbered  to  facilitate  the  ordering. 
Also  note  the  charge  of  fifty  cents  per  glass 
for  iced  tea  and  iced  coffee: 
TIFFIN. 

1  Hors  d'oeuvre 

2  Consomme  en  tasse 

3  Filets   de   poisson   a    la   Russe 

4  Mousse  de  foie  gras,   Alsacienne 

5  Mixed  grill 

6  Legumes 

7  Bufifet  froid 

8  Salade 

9  Glace  a  la  vanille 

10  Malacca  pudding 

11  Fruits 

ICE  TEA  AND  ICE  COFFEE  AT  50  CTS.  PER  GLASS 

This   luncheon  was  served  at  Queen's  Hotel, 
Kandy,  Ceylon. 

LUNCH. 

SOUP 

Cockie    leekie 

FISH 

Fish    mowlie 

HOT 

Grilled  chicken,   Robert  see 
Irish    stew 

VEGETABLES 

Potatoes,   pumpkin 

COLD. 
SALAD 

Potato  salad 

SWEETS 

Juggery  pudding 

Here  is  a  luncheon  card  of  Minto  Mansions 

Hotel,  of  Rangoon,  Burma.     You  will  note  the 

chef's  name  is  printed  at  the  foot  of  the  card. 

(The    musical    program    printed    on    the    page 

opposite  the  menu   listed,   among  other  pieces, 

Alexander's  Rag  Time  Band.): 

LUNCH 

Fruits 

Vermicelle   soup 

Mayonnaise  of  fish 

Boiled  chicken  and  rice 

Vegetables 

Mashed  potatoes 

COLD. 

Roast  beef 

Pressed  beef 

Ox   tongue 

Stewed  fruits  en  compote 

Punch  a  la  Romaine 

Cheese  Coffee 

Le  Claik,  Che}  de  Cuisine. 


THE  PRACTICAL  HOTEL  STEWARD 


123 


Here   is   a   dinner   card   of   the  Grand   Hotel 

D'  L 'Europe,  of  Singapore: 

1     Pea   soup 

2     Mullet   a   la   Portugaise 

3     Chicken   and    ham   pie 

4     Baron   d'agneau    and   spaghetti 

5     Mutton    curry    and   brinjal 

6     Cold   oxtongue,    salade   Russe 

7     Tartelette   aux    pommes 

S     Glace   Moscovitte 

9     Cheese  10     Fruit  11     Coffee 

And  here  is  a  titfin  card  of  the  Hong  Kong 
Hotel,  of  Hong  Kong,  a  menu  we  thoroly  en- 
joyed : 

TIFFIN 

HOT 

1. — Oxtail    soup 

2. — Salmon    mayonnaise 

3. — Roast   sirloin  of  beef  and  horseradish 

4. — Roast   chicken   and   bread   sauce 

5. — Cabbage  6. — Potatoes 

7. — Singapore   curry 

COLD 

8. — Roast     lamb  9. — Pork     pies 

10. — Roast   wild  duck  11. — Bologna   sausage 

12. — Mixed  salad 

SWEETS 

13. — Sago   pudding 

14. — Vanilla    charlotte    russe 

15. — Oranges  16 — Coffee 

Here   is   the   luncheon   card   of    Hotel   Prinz 

Heinrich  at  Tsingtau,  Northern  China,  printed 

both  in  German  and  in  English : 

LUNCHEON 

Kraftbiihe   in   tassen 

Mulligatawny    suppe 

Geriiucherter  lachs  mit   riihreier 

Hiibner  fricassee  mit  brechspargel  &  reis 

Roastbeef,   meerrettig 

Spinat  mit  ei,   Shantung  salat 

KALTES    BUFFET : 

Wild  pastete,   Yorkshire  schinken 

Landsknecht   salat 

Englischer   plum    pudding,    rhum   see 

Berliner  pfannkuchen 

Kase  :   Schweizer,   Roquefort 

Friichte,   Kaffee 

*     *      * 

Beeftea   in   cups 

Mulligatawny  soup 

Smoked   salmon   &  scrambled   eggs 

Chicken  fricassee  with  asparagus  &  rice 

Roastbeef,    horseradish 

Spinach   with   eggs,    Shantung  salad 

COLD    IlfFFET  : 

Game  pie,   Yorkshire  ham 

Landsknecht  salad 

Plum  pudding  with   rhum 

Berlin   fritters 

Cheese :      Gruyere,    Roquefort 

Fruits  in  season.  Coffee 

And  hero  is  a  typical  Japanese  menu  of  the 

Kyoto  Hotel  in  Kyoto,  an  excellent  dinner: 

DINNER 

Consomme  a    la    Paricienne 

Boiled   tai  fish,   Ilollandise  sec 

Fillet  of  beef  and  jardiniere 


Boiled  chicken,  supreme  see 

Oyster   pate 

Celery  au  jus 

Cauliflower,   cream  see 

Roast    Stuffed    turkey,    cranberry    see 

Plum   pudding 

Vanilla    ice    cream 

Gateaux   assortis 

Fruits 

Coffee 

This  card  is  a  luncheon  at  the  Japanese  sum- 
mer resort  Nara  near  Kyoto.  Note  the 
"Vegetables  from  our  farm"  announcement  at 
the  foot  of  the  card: 

LUNCHEON 

Consomme  with  Italian  paste 

Cold   lobster   &   mayonnaise 

Fricassee  of  chicken  with  champignons 

Broiled  beefsteak  &  julienne  potatoes 

COLD    MEATS 

Roast  beef  &  chicken 

York  ham  &  pork  pie 

Radish    salad 

Apple  pie 

Cheese 

Fruits 

Tea  or  coffee 

FRESH    VEGETABLES    SUPPLIED    FROM    OUR    OWN    FAU.M 

And  here  is  the  menu  of  a  dinner  served  to 
eighty-five  jjeople  at  the  Moana  Hotel,  of  Hono- 
lulu, given  by  Mr.  J.  H.  Hanan,  who  had  sent 
his  order  by  wireless.  This  was  an  expensive 
meal.  The  bill  was  $1,250.  The  extras  in- 
cluded 100  bottles  of  champagne  at  $5.00,  and 
a  profusion  of  flowers: 

Poi  cocktail 
Olives  Salted   almonds  Radishca 

Filet  of  kumu  au  vin  blanc 
Potatoes  Parisienne 
Roast  lamb 
Green   peas  New   potatoes   in  cream 

Banana  fritter 
Hawaiian   fruit  salad 
Pineapple  ice  a  la  Kier 
Toasted  biscuits   with   guava  jelly 
Cafe  noir 
The  table  fare  was  good  most  everywhere,  ex- 
cept India,  where  it  was  curry  and  rice,  curry 
and  rice,  three  times  a  day.     We  enjoyed  the 
best  hotel  foods  in  Japan. 


This    is    the    menu    for    the    opening    dinner, 

served  at  Hotel  Ansley,   Atlanta,  June  30. 

Hors    d'oeuvres    varies 

Clear   green    turtle,    royale 

Celeri  Amandes  Olives 

Filets  of  fresh  mackerel,   Bonnefoy 

Pommes    persillade 

Kromeskies  of  sweetbreads 

Puncli  a   la  Ansley 

Roast   royal  squab,   American  style 

Petit   pois  Guava  jelly 

Tomatoes  anchois 

Biscuit   Tortoni 

Petits  fours 

Roquefort 

Toasted   crackers 


Cafe    noir 


Apollinaris 


124 


THE  PRACTICAL   HOTEL  STEWARD 


Air  EXPOSITION   OF    THE    CONDENSED 
MENU  IDEA. 


Specimen    Breakfast,     Iiuncheou,     Dinner     and 

Supper  Cards  Compiled  by  Practical 

Stewards. 

(From  The  Hotkl  AIuntiu.v,  April,   l'M~.) 

We  present  in  tliis  issue  a  number  of  menus 
selected  from  tliose  that  liave  readied  our  desk, 
as  illustrating  the  predominant  idea  of  what  is 
most  acceptable  in  the  selection  and  style  of 
presentation  of  the  present  day  cards  for 
American  plan  houses.  It  will  be  noticed  that 
the  condensed  menu  is  growing  more  in  favor. 
Also  that  some  of  the  menus  of  meals-for-a- 
price  are  worded  so  that  expensive  dishes  un- 
der head  of  Koasts,  or  Entrees,  or  Game,  or 
Pastry  have  the  words  ''choice  of"  alongside 
these  departments,  so  that  the  guest  ordering 
may,  in  a  measure,  be  restrained  from  the 
wickedly  wasteful  plan  of  ordering  more  than 
he  can  eat  (for  the  simple  reason  that  he  has 
the  privilege  of  ordering  all  that  is  listed  set 
before  him,  whether  he  wants  it  or  not). 

Most  hotelkeepers  are  afraid  to  print  the 
words  "choice  of"  on  their  bills-of-fare,  for 
fear  of  appearing  to  be  stingy;  but  there  seems 
to  be  no  real  grounds   for  such  fears. 

The  waiters  can  be  instructed  to  serve  all 
that  is  ordered,  if  necessary,  and  the  putting 
of  the  words  on  the  cards  simply  acts  as  a 
sort  of  brake,  or  restraint,  and  suggests  to  the 
man  who  is  ordering  that  the  hotelkeeper  ex- 
pects him  to  be  rational;  and  the  appearance 
of  the  words  "clioice  of"  has  the  desired  effect 
in  nine  out  of  ten  cases. 

Tlie  thing  to  do,  however,  when  "choice  of" 
appears  on  the  card,  is  to,  by  all  means,  serve 
liberal  portions  and,  if  it  be  possible,  improve 
the  quality  of  service  consequent  upon  the 
fewer  dishes  ordered  and  the  less  work  for 
cooks,  waiters  and  dishwashers. 

Of  course  it  requires  more  ability  to  make  a 
small  and  consistent  bill-of-fare  than  it  does 
to  make  a  big  bill,  where  all  to  do  is  to  put 
on  ever>-thing  in  the  market. 

The  test  of  a  man's  ability  as  a  caterer  can 
best  be  judged  from  the  concise  and  rational 
selection  of  his  menus. 

*      «      * 

Tlie  breakfast,  dinner  and  supper  cards  fol- 
lowing this  paragraph  are  of  a  popular  and 
prosperous  hotel  with  rates  of  ?2  upward,  lo- 
cated in  a  western  city  of  over  20,000  popula- 
tion. The  proprietor  of  this  hotel  is  a  man 
whose  opinion  we  value.  He  writes:  "You  will 
note  I  do  not  use  the  word  'choice'  or  'or'  on 
them,  as  I  consider  my  bill  rather  light,  al- 
though it  is  as  heavy  today  as  any  man  can 
run  for  a  fifty-cent  meal."  [As  evidencing  the 
difference  that  high  prices  of  provisions  make, 
this  gentleman  says  that  in  1906  he  did  $4,000 
more  business  than  in  190.5,  but  made  $2,000 
less,  which  shows  that  everything  costs  more 
now  than  heretofore. — Ed.] 

Breakfast 

Oranges  Stewed  plums 

Hot   clam    bouillon    in    cups 

Toasted    corn   flakes        Oat    meal        Puffed    rice 

Broiled  sirloin  or  tenderloin   steak 

Pork  chops  Fried  sausage 


Stewed  chicken 

Broiled  ham  Broiled  bacon 

Eggs,  as  ordered 

Plain  boiled  potatoes         French  fried  potatoe.s: 

Potatoes   in  cream 

Fried   mush  Milk   toast 

Plain  bread  Hot  biscuit  Wheat  muffins 

Buckwheat  cakes,  log  cabin  maple  sjrup 

Tea         Coffee         Cocoa         Milk 

Dinner 

Soup:     sifted    pea 

Lettuce  iMangoes  India   relisit 

Baked  lake  trout,  egg  sauce 

Boiled  fresh  tongue  with  spinach 

Prime  roast  beef,  dip  gravy 

Roast  turkey,   dressing,  cranberry   sauce 

Veal    fricassee   with   peas 

Braised  beef  tenderloins  with  mushrooms 

Apple  tapioca  pudding,  brandy  sauce 

Mashed  potatoes  Boiled   potatoes 

Stewed  tomatoes  Creamed  hominy 

Corn  bread 

Apple  pie  Pumpkin  pic 

Apricot  ice 

Assorted  cake,  crackers,  cheese 

Tea  Coffee  Cocoa  Milk 

Supper 

Boston  clam  chowder 

Corn  meal  mush  Force  Grape-nuts 

Broiled  sirloin  or  tenderloin  steak 

Plain  or  with  mushroom  sauce 

Baked  pork  spare  ribs   with   horseradish 

Cold:    Roast  beef     Tongue     Pork     Corned  beef 

Eggs,  as  ordered 

Baked  potatoes  Saratoga  chips 

Potatoes   in  cream 

Hot   ginger  bread  Pickled   beets 

Plain  bread        Parker  House  rolls         Dry  toast 

Hot   waflSes,   log   cabin   maple   syrup 

Assorted  cake  California  grapes 

Tea         Coffee  Cocoa  Milk 

*      *      * 

N.  J.  Ross,  Avenue  House,  Evanston,  111.,  in 
submitting  the  following  samples  of  his 
menus,  says  that  he  condenses  his  cards  to  the 
best  of  his  ability,  and  they  are  so  much  boiled 
down  that  he  does  not  like  to  insert  the  words 
"clioice  of."  "If  I  ran  greater  variety  I  would 
adopt  the  words  'choice  of,' "  he  said,  "but 
under  present  conditions,  in  my  house,  it  would 
be  impracticable.  You  will  note  that  my  break- 
fast bill  is  rather  long.  I  use  a  larger  break- 
fast bill  because  most  everything  on  it  is 
cooked  to  order,  and  the  guests  are  usually 
more  fastidious  at  breakfast  time.  I  regard 
breakfast  the  hardest  meal  to  serve,  notwith- 
standing most  people  eat  the  simplest  foods. 
My  experience  is  that  good  corned  beef  hash  is 
the  greatest  breakfast  favorite." 

Breakfast 

Fruit:    Oranges  Stewed   prunes 

Oyster  stew  Clam  bouillon   in  cup 

Shredded   wheat   biscuits 

Oat  meal  Grape  nuts  Cracked  wheat 

Fried    oysters 

Broiled: 

.Sirloin  steak     Tenderloin  steak     INIutton  chops 

Breakfast  bacon  Ham 

Eggs:    Shirred  Poached  Boiled  Fried 

Omelets:        Cheese  Tomato  Parsley 


THE  PEACTICAL  HOTEL  STEWAED 


125 


Potatoes:       Baked  Stewed  Fried 

Bread:     Plain      Toast     Brown      Graham      Corn 

Tea:  Oolong  English  breakfast  Lipton's  Ceylon 

Cocoa  Coffee 

Iiuncheon 

Puree  of  English  split  peas 

Fried  Spanish  mackerel,  potatoes  diagonal 

Fried   ham,   cream   gravy 

Welsh  rarebit  on  shredded  wheat  biscuit 

Baked  potatoes  French   fried   potatoes 

Cold  roast  beef  Cold  roast  veal 

Spiced   pigs'   feet  Salmon 

Grape-nut  pudding,  lemon  sauce 

Mixed   cake  Cherry    sauce 

Tea  Coffee 

Dinner 

Oysters 

Celery  Salted  peanuts  Olives 

Puree  of  tomato,  aux  croutons 

Broiled  whitefish,  maitre  d'hotel 

Potatoes  diagonal 

Prime  roast  beef,  demi-glace 

Roast   young   turkey,   giblet   sauce 

Boiled  potatoes  New  potatoes  in  butter 

Spinach  Xew   beets 

Braized  sweetbreads,  flnanciere 

Pineapple   glace,    curacoa 

Lettuce  salad 

Cranberry  pie  Lemon  cream   pie 

Chocolate  ice  creani 

^lixed  cake  Edam  cheese 

Coffee 

August  Stocker,  of  Hotel  Lahr,  Lafayette, 
Ind.,  writes:  "I  am  very  glad  that  you  are 
agitating  the  advisability  of  commercial  hotels 
on  the  American  plan  adopting  a  more  con- 
densed bill-of-fare,  which  is,  as  I  find  it,  also 
meeting  more  and  more  with  the  approval  of 
the  guests.  Our  bills  have  been  of  about  the 
same  composition  for  the  last  six  years,  the 
dishes,  of  course,  changing  with  the  seasons, 
and  we  have  been  complimented  oftener  than 
criticised  by  our  patrons,  regarding  the  ar- 
rangement of  the  bill  and  selection  of  the 
dishes." 

Breakfast 

Fruit:     Baked  apples  Slewed  prunes 

Sweet   cider 

Rolled  oats  Grape-nuts 

Shredded  wheat  biscuits 

Fried  fish:    Finnan   haddie,  Delmonico 

Broiled:  Tenderloin  steak,  plain  or  tomato  sauce 

Breakfast   sausage  Bacon 

Mutton  chops  Fried  mush 

Eggs   to  order 

Omelet:     Plain     Cheese     Ham     Jelly     Parsley 

Baked   potatoes  Saute  potatoes 

Toast  as  ordered 

French  rolls         Farina  muffins         A'ienna  rolls 

Rice  cakes  Buckwheat  cakes 

Comb  honey  Maple  syrup 

Coffee  Tea  as  ordered  Cocoa 

Dinner 

Caviar,   canape 

Consomme  printaniere  Chicken,  a  la  Heine 

Young  onion         Radishes         Sweet  pickles 

I'Mllet  of  red  fish,  court  bouillon 

Polatoe:s   Parislenne 

Calf's    liead,    Andalouse 

Tenderloin  of  beef,  bordelaise 


Orange  cream   fritters  au  cognac 

Marguerite  punch 

Prime  native  beef,  au  jus 

Roast  chicken,  giblet  sauce 

Boiled   potatoes  Mashed  potatoes 

White  asparagus  Green  peas 

Lettuce  salad  with  egg 

Steamed  spice  pudding,  sauce  au  rum 

Cherry  pie  Lemon  meringue  pie 

Neapolitan   ice  cream 

Assorted  cake 

Fruit  Mixed  nuts  Sweet  cider 

Royal  and  American  cheese 

Saratoga  wafers 

Cafe  noir 

Supper 

Bouillon 

Grape-nuts     Shredded  wheat     Corn  meal  mush 

Chow  chow  Dill  pickles 

Fried  fish 

Broiled: 

Tenderloin  or  sirloin  steak, 

plain  or  mushroom  sauce 

Sugar  cured  ham 

Boston  baked  pork  and  beans 

Chicken   giblets,   saute,   with   mushrooms 

Eggs  as  ordered 

Omelet:     Plain     Ham     Cheese     Rum 

Steamed   potatoes  Saute  potatoes 

Cold:     Roast  beef       Ox  tongue       Corned  beef 

Ham  Lambs'  tongues  Sardines 

Pig's  feet         Bermuda  onions         Salmon  salad 

Tea  rolls         Gingerbread         Fruit  ice 

Rice  cakes  Toast  as  ordered 

Stewed  prunes  Apple  sauce 

Royal  or  American  cheese 

Sweet  cider 

Tea   to   order 

Coffee  Cocoa 

*     *     * 

Charles  G.  Moore,  Windermere  Hotel,  Chi- 
cago, writes:  "I  have  met  with  much  success 
by  using  the  condensed  menu,  but  as  you  say, 
the  selection  and  quality  must  be  correct.  I 
don't  much  like  the  idea  of  using  the  words 
'choice  of.'  The  waste  of  material  can  be  gov- 
erned by  the  size  of  the  portion  and  the  qual- 
ity of  the  food.  People  are  not  wasteful  as  a 
rule.  But  at  many  houses  one  is  forced  to 
order  quite  a  number  of  dishes  to  insure  get- 
ting enough  to  eat  of  the  right  sort." 

These  cards  of  the  Windermere  express  Mr. 
Moore's  ideas  of  the  condensed  menu: 
Breakfast 
Fruit 
Whipped  cream    Cherry  preserve    Hominy  grits 

Bordeau   flakes 

Shredded  wheat  biscuit  Quaker  rolled  oats 

Rolls:    French  \'ienna  Parkerhouse 

French    toast 

Broiled  fresh  mackerel       Kippered  herring 

Eggs: 

Fried      Boiled      Shirred      Poached      Scrambled 

Omelets: 

Plain,  Spanish,  with  olives,  parsley  or  jelly 

Sugar  cured   ham  Tenderloin  steak 

Sirloin  steak  Breakfast  bacon 

Lamb   chops 

Breakfast   sausage 

Roast  beef  hash,  browned 

Potatoes:       Baked        German   Fried        Saratoga 

Moca-.]a\a  coffee    Cocoa    English  breakfast  tea 

Wheat  cakes,  with  maple  syrup  or  comb  honey 


126 


THE  l'KA(  Tl(  AL    IIOTKL  STKWAED 


luncheon 

Cream   of  celery,  conutsse  Beef  tea 

yueen  olives  Corn  relish 

Broiled  fresh  mackerel,  lemon  butter 

Potatoes,   Saratoga 

Boiled  mutton,  caper  sauce 

Mashed  potatoes 

Baked  onions  Stewed  tomatoes 

Chicken   pie,   individual 

Cold:     Roast   veal       Boiled   ham        1  toast  beef 

Pickled  lamb's  tongue 

Raspberry   sherbet 

Celery  and  apple  salad 

Cabinet    pudding,    brandy    sauce 

Assorted  cakes  Hot   I'hiladelphia   rusks 

Cherry  preserve  Cranberry  tarts 

American  and  Xeufchatel  cheese 

Hard   crackers 

Tea  Cocciu  Coffee 

Dinner 

Blue    points 

Green   turtle  soup,  sherry 

Beef  tea,  whipped  cream 

Boiled  salmon,   Xormande 

Potatoes,  bonne  femme 

Roast  prime  beef  au  jus 

Roast  Philadelphia  capon,   stuffed 

Lamb  sweetbreads  en  casserole 

Calf's  head  a  la  vinaigrette 

Rice  croquettes,   lemon   sauce 

Mashed  potatoes  Fried  sweet  potatoes 

German   hot   slaw  String  beans 

Turkish  sherbet 

Lettuce  and  sliced  tomatoes 

Charlotte  russe 

Apple  pie  Rhine  wine  jelly 

New  York  ice  cream  Assorted  cakes 

American,  Roquefort  and  Camembert  cheese 

Hard  crackers 

Fruit 

Claret  cup 

Coffee  Tea  Co'-oa 

Supper 

Sardines  on  toast 

Queen  olives 

Clam    bouillon,    whipped   cream 

Sweet  pickles  Salted  peanuts 

Deviled  crabs,   stuffed   in   shells 

Broiled  sirloin  steak,   fried  onions 

Ham  and  eggs,  country  style 

Chicken  livers,  Richelieu 

Pork   tenderloin,    fried   apples 

Chipped  beef  in  cream 

Baked  potatoes  Hulled  corn 

Sliced  tomatoes 

Flannel  griddle  cakes,   maple  syrup 

Neapolitan  ice  cream  Assorted  cakes 

Cabinet  pudding,  wine  sauce     Peaches  in  syrup 

Camembert  cheese 

Toasted  crackers 

Coffee  Tea  Cocoa 

*     *     * 

F.     W.     Sink,     manager    of    Hotel     Downey, 

Lansing,   ilich.,   writes: 

"Dear  Sir: — In  answer  to  your  letter  of 
March  15,  1  enclose  two  bills  of  fare  from  the 
Downey,  which  will  illustrate  the  'choice'  idea 

spoken  of. 

Iiunclieon 

(75  cents) 

Chicken  broth  with  rice 

Olives  Dill  pickles  Chow  chow 


Baked  salmon   trout  a   la  bordelaise 

Potatoes  princesse 

Boiled  salt  pork  witli  spinach 

Ragout  of   lamb   I'arisienne 

Pineapple  ice 

Roast  prime  beef 

Mashed  potatoes  Slewed  corn 

Roast  leg  of  veal,  brown  gra\y 

Boiled  potatoes 

Hot   biscuits 

Cold  meats 

Pickled  pigs'  feet  Kippered  herring 

Chipped  beef 

Boiled    ham  Lamb    hearts  Roast    pork 

Sardines 

Chicken  salad 

Rice   custard,   hard   sauce 

Rhubarb   pie 

Fruit  Canned   pears  Cake 

Walnut  dates  Turkish   figs 

American   and   Swiss  cheese 

Coffee  Tea  Milk 

Table  d'Hote 

(50   cents) 

From  12  to  2  p.  m. 

Blue  points 

Chicken  broth  with  rice 

Olives  or  dill  pickles  or  chow  chow 

Baked  salmon  trout  a  la  bordelaise 

Potatoes  princesse 

Roast  prime  beef  or 

Roast  veal,  brown  gravy 
Pineapple  ii.e 
Boiled   salt   pork   with   spinach    or 
Ragout  of  lamb  Parisienne 
Hot  biscuits 
Mashed  potatoes   or   boiled   potatoes 
Stewed  corn 
Chicken    salad 
Rice  custard,   hard  sauce  or  Rhubarb  pie 

Tea  Coffee  Milk 

"These  bills  are  used  where  the  American 
plan  and  cafe  are  run  from  the  same  kitchen 
and  a  table  d'hote  served  in  the  cafe  from  the 
American  bill  without  the  work  of  extra  prep- 
aration. Note  lliat  the  table  d'hote  is  selected 
from  the  luncheon  with  the  word  'or'  inserted, 
the  only  extra  being  'blue  points.'  This  allows 
a  reasonable  selection  and  quantity  sufficiently 
large  without  the  opportunity  for  waste  af- 
forded by  the  American  bill.  We  charge  50c 
for  the  table  d'hote,  and  75c  for  the  American 
luncheon. 

"This   is   not  an   example   of  a   carefully   se- 
lected  bill-of-fare,    but   ratlier   one   of  econom- 
ically serving  the  cafe  from  the  American  plan. 
Iiunclieou 
(35  Cents) 
Cream  of  tomatoes  Pin-money  pickles 

Breaded  veal  cutlet 
Mashed  potatoes  String  beans 

Sliced  peaches 
Coffee  Tea 

Dinner 
(75  cents) 
Beef  broth  a  I'Anglaise 
Celery 
Fried   frog  legs  Tartar   sauce 

Potatoes  julienne 
Broiled  spring  chicken 
French   fried  potatoes  Corn  on   cob 


THE  PRACTICAL  HOTEL  STEWAKD 


127 


Quartered    tomatoes 

Cantaloupe    a    la    mode  Cake 

Coffee 

•The  above  are  examples  of  condensed  bills 
of  fare  without  choice.  (These  are  practical 
examples,  as  I  operated  the  Detroit  Boat  Club 
on  this  plan  last  summer,  with  evident  satis- 
faction.) 

"In  selecting  a  bill  of  fare  of  this  kind,  it  is 
necessary  to  exercise  the  utmost  care  to  serve 
only  dishes  that  EVERYOXE  likes.  The  best 
way  to  ascertain  this  is  to  watch  the  guests 
carefully,  and  note  what  dishes  are  eaten  and 
what  are  not.  Inquire  among  the  guests  with 
whom  you  feel  at  liberty  to  converse  on  the 
subject,  and  get  their  ideas;  they  may  not  all 
think  alike,  but  their  likes  and  dislikes  will 
give  a  very  good  line  on  the  foods  which  are 
most  favored.  Put  yourself  in  the  place  of  a 
man  Avho  is  taking  a  friend  or  two  out  to 
dinner,  or  perhaps  to  his  home.  The  menu 
will  be  carefully  prepared  beforehand;  he  will 
not  ask  his  guests  what  they  prefer,  but  will 
have  given  the  matter  careful  consideration 
and  have  selected  such  things  as  are  most 
certain    to   pleas-e    them. 

"Here  are  a  few  hints  v.-hich  experience  has 
taught   me   will   generally   hold   good: 

"Always  serve  a  thick  soup;  not  one  in  ten 
will  care  for  consomme;  he  may  eat  it,  but  he 
W'ill  not  say,   'ily,   that's  a  good  soup.' 

"Almost  everyone  eats  celery,  olives,  and 
good  .sweet  pickles.  Xever  use  onions,  sour 
or   dill   pickles. 

"Frogs  are  always  a  favorite  when  fried 
nicely  in  butter,  not  breaded  or  thrown  into 
the  deep  .grease.  Whitefish  comes  next,  then 
perch  and  pickerel.  A  fried  fish  is  preferable 
to  a  baked  one.  Few  people  care  for  boiled 
fish.  Cut  out  the  cod,  mackerel  and  fish  of 
that    kind.      Crabs    and    lobsters    are    doubtful. 

"The  dinner  roast  should  always  be  a  fowl; 
chicken,  fried,  broiled  or  roasted,  turkey  or 
duci\.  Goose  is  not  in  such  favor  as  the 
others.  Chicken  always  has  the  lead.  The 
luncheon  meat  must  be  reasonably  hearty,  as 
it  is  practically  the  whole  meal.  Such  things 
as  veal  cutlets,  roast  veal,  small  broiled 
steaks,  or  any  hearty  fowl  entree  are  reason- 
ably certain  to  find  favor.  Xever  use  pork  or 
mutton,  and  croquettes  and  patties  are  not 
hearty   enough. 

"Almost  all  the  common  vegetables  are  ac- 
ceptable when  well  prepared.  A  great  many 
people  do  not  care  for  parsnips,  oyster  plant, 
onions,   turnips  or  eggplant. 

"Tomato,  lettuce,  and  fresh  salads  are  al- 
most always  sure  to  please.  Have  the  dress- 
ing served  on  tlie  side,  as  this  is  the  subject 
of   many    likes    and   dislikes. 

"Xever  use  canned  vegetables  for  salads; 
nor  do  I  favor  a  heavy  salad  with  sucli  a  meal. 

"In  desserts  there  is  a  wide  variety  of 
opinion,  taut  everyone  eats  ice  cream  and  cake, 
and  this  can  te  served  in  endless  variety. 
Berries  and  melons  are  most  always  eaten  and 
are  also  acceptable  when  served  with  ice 
cream.  Cantaloupe  a  la  mode  is  a  special 
fa%-orite.  Pie=:  and  some  puddings,  too,  are 
good  at  luncheon,  but  I  do  not  favor  them 
for  dinner.     A  nicely  decorated  stand  of  fruit 


may  be  served   when   there  is   another  dessert, 
but  not  alone. 

"It   is   advisable   to   allow   choice   of   drinks." 

*      *      * 

Charles  Kriel,  steward  of  the  Oriental  in 
Dallas,  Tex.  (rates  $3  to  $5),  writes  that  the 
accompanying  bills  of  fare,  sent  upon  our 
request,  really  do  not  do  justice  to  the  hotel, 
on  account  of  the  enormous  crowds  the  house 
has  entertained  the  past  two  weeks.  Com- 
menting on  the  condensed  menu  idea,  he  says: 

"Your  object  is  a  very  desirable  one  and  I 
trust  it  will  do  some  good.  My  experience 
and  aim  has  been  in  the  past  to  buy  the  best, 
have  small  menus,  good  selections  that  all 
can  find  enough  to  make  a  good  meal  of,  have 
it  v,-ell  cooked  and  served  in  liberal  portions 
and  as  nicely  as  possible  and  quick;  A  great 
many  people  get  nervous  and  lose  theii-  appe- 
tite by  having  large  bill  to  select  from. 
Again  I  say,  large  bills  do  not  count  for  any- 
thing. It  is  the  way  it  is  cooked  and  served, 
and  qualitj-.  A  large  bill  is  a  daily  repeater, 
whereas  a  small  bill  can  be  changed  daily.  It 
is  always  in  keeping  with  the  market,  also  the 
eatables  can  be  kept  fresher  before  and  after 
preparing,  and  cooked  more  appetizingly.  Par- 
don my  lengthy  comment,  but  I  could  enu- 
merate other  features  in  favor  of  a  small, 
select  menu  bill   for  the  American  plan  hotel." 

Breakfast 

Grape-fruit 

Oranges  Pineapple 

Cream    cheese 

Stewed    prunes  Honey 

Cream    of    wheat  Oatmeal 

Clam    bouillon 

Shredded   wheat   biscuits 

Maple  flake         Quaker  puff  rice         Grape-nuts 

French    rolls  Finger    rolls 

Corn  muffins         Coffee  cake         Hot  cakes 

Corn   cakes      Toast      Buckwheat   cakes 

Boiled   or  broiled   salt   mackerel 

Broiled  fresh  fish 

Eggs   as   ordered 

Omelette:     Plain,    Spanish,    Ham,    Parsley 

Sirloin    steak  Tenderloin    steak 

Pork    chops 

Breakfast    bacoii  Sugar   cured   ham 

Fried   calf's   liver 

Countrj-    sausage  Brown    corned    beef   hash 

Creole   sauce  Mushroom    sauce 

Fried   onions 

Potatoes: 

Baked        I'rench    fried        Stewed        Lyonnaise 

Maple    syrup  Honey  INIolas  e.^ 

Tea:      Oolong      English   breakfast      Guni:uwder 

Cream      IMilk      Coffee      Cocoa      Chocolate 

Iiuncheon 

Caviar    on    toast 

Bouillon 

Potage  a  I'Andalouse 

Dill    pickles  Green    onions  Chow    chow 

Baked   trout   a   I'ltalienne 

Potatoes    duchesse 

Lamb  chops  with  schnittbohnen 

Filet  de  beef  a  la  piquante 

Mi  need  fowl  a  la  Creole 

Mashed  potatoes     Stewed  corn     Cream  of  wheat 

String   beans   salad 

Ginger  bread 


128 


THE  PRACTICAL  HOTEL  STEWARD 


Cold:    Roast  beef     Ham     Tongue     Turkey 

Corned  beef     Veal  loaf     Head  clieese     Sardines 

Apple  roll,  cream  sauce 

Rhubarb    pie  Assorted    caUe 

Green  gage  sherbet 

American  and   Swiss  cheese 

Coffee  Tea  Ice   tea  Milk 

Buttermilk       Cliocolale       Cocoa 

Dinner 

Consomme  Xeapolitan 

Cream  of  asparagus 

Olives  Chow  chow  Dill  pickles 

Baked  white  fish  a  I'ltalienne 

Potatoes  Anglais 

Salmi  of  game,  hunter  style 

Stuffed   tomatoes   a   la   Creole 

Fried  hominy  with  English  breakfast  bacon 

Roast  prime  beef  au  jus 

Mashed  potatoes  ^Vax  beans 

Roast  spring  chicken  with  currant  jelly 

Fried   sweet   potatoes  Stewed   corn 

Endive   salad 

Royal   pudding,   brandy   sauce 

Peach  pie  Almond  custard  pie 

Assorted  cake 

Caramel   ice  cream 

Fruit:      Xuts  Raisins  Figs  Dates 

Cheese:     Roquefort       Edam       Pineapple 

Crackers 

Tea  Chocolate  Coffee 

The  executive  committee  of  the  Western 
New  England  Hotelkeepers'  Association  held 
a  meeting  at  Hotel  Wendell  in  Pittsfield,  Mass., 
March  15,  and  decided  to  advise  the  adoption 
of  the  American  plan  "under  control"  system 
in  the  hotels  of  the  smaller  cities  where  it  does 
not  seem  advisable  to  adopt  the  "modified  Eu- 
ropean plan"  as  in  operation  at  Hotel  Wen- 
dell. "American  plan,  under  control"  system 
means  to  limit  (control)  the  amount  of  food  a 
guest  may  order  by  using  the  term  "choice  of" 
on  the  menus,  as  is  now  used  on  the  menus  of 
the  table  d'hote  meals  at  the  Wendell.  [See 
specimen   menus   in  exhibit. — Ed.] 

Steward  Milo  E.  Westbrook,  of  Hotel  Wen- 
dell, who  has  contributed  a  set  of  his  bills  of 
fare  for  this  exhibit  of  condensed  cards  in 
Hotel  ]\Ionthly,  writes: 

"When  the  Wendell  Hotel  changed  to  the 
'modified'  European  plan,  .lune  1,  1906,  the 
term  'choice  of  was  one  of  the  modifications 
along  witli  the  club  breakfast  and  the  table 
d'hote  lunch  and  dinner.  In  making  up  tlie 
bill-of-fare  we  always  aim  to  have  such  an  as- 
sortment of  dishes  that  the  average  man  would 
be  able  to  select  a  substantial  meal.  Owing  to 
the  simplicity  of  the  menu  the  cooks  have 
plenty  of  time  to  prepare  it  well.  Great  care 
is  used  in  selecting  the  ingredients  for  the 
soup,  using  nothing  but  the  best  materials  and 
especially  a  strong  clear  stock,  distinctive  in 
taste  to  what  the  name  implies,  whether  it  be 
chicken,  ox-tail,  mutton,  etc.;  well  seasoned 
but  not  to  excess.  A  well  made  soup  is  a  hint 
to  the  diner  of  what  he  may  expect  in  the 
dishes  that  arc  to  follow,  and  with  a  liberal 
plate  of  such  soup  and  plenty  of  bread  and 
butter  it  would  almost  make  a  meal. 

"Equally  as   much   attention  is  exercised  in 


selecting  the  fish  and  the  preparation  of  same. 
"Two  entrees  and  and  one  roast  for  lunch, 
each  entirely  different  from  the  other  both  in 
appearance  and  preparation.  As  the  gue.st  can 
only  have  the  'choice'  of  one  of  the  three, 
there  should  be  enough  difference  in  them  so 
tliat  he  would  in  reality  be  able  to  have  a 
choice;  and  we  give  a  liberal  portion  of  that 
one,  which  of  course  has  been  prepared  with 
the  utmost  care,  of  the  best  quality,  neatly 
served   and   tastily   garnished. 

"We  give  the  'choice'  of  two  vegetables:  the 
potato  (if  ordered)  counts  for  one.  The  prep- 
aration of  the  vegetables  is  not  left  entirely 
with  the  vegetable  cook,  unless  it  be  some 
particular  kind  that  he  has  proven  himself 
entirely  competent  to  handle  alone. 

"The  salad  usually  is  some  simple  one,  pref- 
erably a  vegetable,  which  is  not  'thrown'  to- 
gether. 

"  'Choice  of  one  of  the  desserts  (consisting 
of  two  pies,  a  pudding  and  fruit,  with  a  piece 
of  Edam  or  American  cheese). 

"One  cup  of  coffee,  tea  or  milk. 

"For  this  meal  we  get  50  cents.  For  dinner 
we  get  75  cents,  but  give  them  a  'clioice  of 
one  of  two  entrees,  'choice  of  one  of  two  roasts 
and  'choice  of  two  of  the  desserts,  making  one 
more  meat  dish,  and  one  more  dessert  that  we 
give  for  the  extra  25  cents  for  dinner. 
Combination  Breakfast 

Order  by  numbers,  stating  what  your  choice 
is,   thus  avoiding  anj-  misunderstanding. 

Xo.   1— 15c. 

Two  rolls  and  butter 

Choice  of       Cup  of  coffee  Tea  :\Iilk 

Cereal   with  cream  with  Xo.   1   combination, 

10   cents   extra 

No.    2 — 25c 

Two  boiled  eggs 

Choice  of  Rolls  Dry  toast 

Choice  of     Cup  coffee  Tea  JNIilk 

Cereal   with  cream  with  Xo.   2  combination, 

10   cents   extra 

Xo.   3 — 4  0c. 
Cereal  with  cream 
Choice  of  Country  sausage         Liver  and  bacon 
Corned  beef  hash       Pork  chops 
Broiled  fish       Codfish  cakes 
Scrambled  eggs. 

Poached  eggs  on  toast 
Choice  of     Baked   potatoes  Fried   potatoes 

Choice  of  Assorted  rolls  Dry  toast 

Choice  of       Cup  coffee  Tea  Alilk 

Xo.    4 — 50c 
Choice  of  Cereal  with  cream  Orange 

Stewed  prunes         Apple  sauce 
Bananas  with  cream 
Baked    apples    with    cream 
Choice  of  Two   lamb  chops 

Breakfast   sirloin   steak 

Ham  and  eggs  Chicken  hash 

Choice  of  Baked  Fried  Stewed 

Choice  of  Assorted  rolls  Dry  toast 

Choice  of        Cup  coffee  Tea  INIilk 

Griddle   cakes   with   maple  pure  syrup    10c 

Banana   5c  Orange   10c 

Stewed  prunes  5c  Apple  sauce  5c 


THE  PEACTICAL  HOTEL  STEWARD 


129 


Baked   apples   with   cream    10c 

Extra  cup  coffee  5c 

The  above  prices  prevail  in  connection  with  the 

Combination    Breakfasts    only 

Table  d'Hote  Iiuncheon 

(.50  cents) 
To  avoid   any   misunderstanding  waiters   are 
Instructed  to  serve  a  regular  table  d'hote  lunch 
unless  otherwise  ordered. 
Choice  Cream  of  chicken  a  la  creme  20c 
Consomme    20c 
Baked  weakfish  a  I'Espagnole 
Potatoes   Fantaise   35c 
Choice  of  Boiled  potatoes   5c 

Choice  Veal   pot  pie  with   dumplings  35c 

Salisbury  steak  with  dumplings  35c 
Roast  ribs  of  beef  au  jus  25c 

Mashed    potatoes    5c 
Two  dishes  Stewed  celery  5c         Lima  beans  5c 

Cold   slaw    15c 
Choice  Apple  pie  5c  Cranberry  pie  5c 

Tapioca  pudding,   port    wine  sauce    10c 
Banana  5c  Orange  10c 

Choice  Edam  cheese  5c  American  cheese  5c 

Choice  Tea  10c  Coffee   10c  :\Iilk   10c 

Substitution  in  dishes   will   be  charged  for 
Those  who  do  not  wish  to  order  table  d'hote 
lunch    may    order   any   portion    they    choose    by 
paying   the   amount    that   appears    opposite   the 
item  ordered. 

Table   d'Hote   Dinner 

(75   cents) 
To   avoid   any   misunderstanding  waiters   are 
instructed   to  serve  a  regular  table  d'hote  din- 
ner unless  otherwise  ordered. 
Choice  Vegetable    20c  Consomme   20c 

Boiled  fresh  mackerel,  maitre  d'hotel 
Potatoes  35c 
Boiled  calf's   head, 

sauce  \inaigrette  40c 
Choice  of  Emince  of  tenderloin  a  la  Creole  50c 
Choice  of  Boiled  potatoes  5c 

Two  dishes   Roast   leg   of  mutton, 

currant    jelly    35c 
Roast  ribs  of  beef  au  jus  25c 

Mashed  potatoes    5c 
Two  dishes  String  beans  5c  Squash  5c 

Mixed  salad    15c 
Choice  of  Apple  pie  5c  Pumpkin  pie  5c 

Two  dishes  Orange  10c  Bananas  5c 

Cottage  pudding,  rum  sauce  10c 
Choice  Edam  cheese  5c  American  cheese  5c 

Choice  Tea  10c  Coffee  10c  Milk  10c 

Substitution   in  dishes  will  be  charged   for 
Those  who  do  not  wish  to  order  table  d'hote 
dinner  may  order  any   portion    they   choose   by 
paying   the   amount    that   appears    opposite   the 
item  ordered. 

"There  is  no  deviating  from  the  strict  sense 
of  the  term  'choice  of.'  Substitution  in  dishes 
are  charged  for.  This  rule  was  established  at 
the  start,  and  of  course  met  with  disappro\al : 
but  now  we  seldom  find  one  who  will  find  fault 
with  it;  and  I  might  add,  when  we  do  find  such 
a  man,  experience  has  taught  us  that  we  can 
well  afford   to  lose  him. 

"In  conclusion  let  me  suggest  that  the  reader 
take  his  bill-of-fare,  figure  up  the  cost  (in- 
cluding service)  of  such  a  meal  as  I  have  out- 
lined,   tlien   ask    yourself    if   you    can   affcnd    to 


give  more,  and  if  it  would  not  be  money  In 
your  pocket  to  lose  such  guests  as  would  ob- 
ject to  confining  themselves  to  the  'choice  of 
one  of  the  meats,  etc.,  whether  your  hotel  be 
conducted  on  the  'modified'  European  plan,  or 
the  plan  suggested  at  the  meeting  of  the  West- 
ern New  England  Hotelkeepers'  Association, 
held  at  the  Wendell,  March  15th,  and  called  the 
American  plan  under  control,  and  which  Mr. 
jMinahan  is  trying  so  hard  to  have  the  mem- 
bers adopt." 

*      *      * 

In  another  letter  to  the  editor,  !Mr.  West- 
brook  writes  regarding  using  the  term  "choice 
of"  and  permitting  the  waiter  to  serve  extra 
dishes  at  the  request  of  the  guest,  without 
extra  charge: 

"Before  making  the  change,  we  looked  on  all 
sides  of  the  question,  and  the  'choice  of  was 
one  that  was  rather  hard  for  us  to  decide.  We 
believed  that  if  it  was  left  to  the  waiters,  they 
would  soon  teach  the  guest  that  there  was  no 
'fast  rule'  about  it,  and  when  a  good  tip  was 
in  sight  he  would  say  'The  man  ordered  it,' 
and  carry  in  the  full  bill.  So  we  decided  to 
make  this  rule  one  not  to  be  broken;  and  the 
waiters  were  instructed  to  tell  the  guests,  when 
they  did  not  understand,  that  it  would  be  use- 
less for  them  to  attempt  to  pass  the  checker 
with  anything  the  guest  was  not  entitled  to. 
The  waiters  experienced  considerable  difficulty 
at  first,  and  many  of  the  guests  came  to  the 
office  to  complain,  and  each  was  told  in  a  nice 
way  that,  if  they  could  not  get  enough  from 
the  bill-of-fare  to  satisfy  them,  'we  could  not 
afford   to   feed   them   for   the  money.'  " 

He  recited  instances,  in  which,  when  expla- 
nations have  been  made,  guests  have  favored 
the  plan,  as  receiving  larger  portions  of  best 
quality    foods,    carefully   prepared. 

The  Wendell  is  a  pioneer  of  the  modified 
European  plan,  and  the  club  breakfast,  the 
lunch  and  dinner  cards,  herewith  reproduced, 
will,  no  doubt,  influence  the  adoption  of  such 
a  system   in   many   other   houses. 

*  *      * 

Fred  Van  Orman,  the  Otsego,  Jackson,  Mich., 
and  the  St.  George,  Evansville,  Ind. ; 

"I  favor  the  term  'choice  of  or  the  word  'or' 
between  two  or  more  roasts,  entrees,  etc.,  so 
that  the  guest  may  have  a  selection,  instead 
of  the  whole  list  at  his  will.  My  bills  are 
heavy,  I  know,  much  more  so  than  they  ought 
to  be,  and  there  should  be  some  curtailment. 
You  will  notice  that  the  table  d'hotes  in  the 
swell  hotels  have  'choice  of  between  the 
dishes,  even  when  the  meal  costs  more  than  a 
dollar.  I  do  not  see  why  the  hotel  that  sells 
a  meal  for  75  cents  should  give  unlimited  se- 
lection when  the  caterers  who  make  a  specialty 
of  table  d'hote  limit  the  selection." 

*  *     * 

P.  L.  Goerling,  of  Hotel  Bellis.  Wausau, 
AVis. :  "I  favor  the  condensed  bill  of  fare,  but 
think  the  first  consideration  should  be  to  raise 
the  rales;  for  the  good  hotels  in  our  section 
all  give  too  much  for  $2  a  day.  We  had  a 
guest,  the  other  day,  order  eggs,  three  kinds, 
boiled,  fried  and  scrambled,  all  for  the  same 
meal,  and  he  was  served  with  six  eggs.  In 
addition  to  iliat,   he  had  a  meat  order  and  sev- 


130 


THE  PRACTICAL  HOTEL  STEWARD 


eral  other  things  from  the  card.  This,  how- 
ever, is  the  only  instance  wliere  so  many  eggs 
were  ordered  for  one  person.  The  waitress 
aslied  me  if  she  should  serve  them.  I  said, 
'Yes,  a  guest  is  served  anything  and  every- 
thing he  orders   from  the  card!'" 

*  *     * 

An  ex-steward,  now  manager  of  a  promi- 
nent eastern  liolel,  European  plan,  writes: 
You  know  I  have  always  been  ham- 
mering the  bills  down,  and  insisted  on  smaller 
bills  with  more  frequent  changes;  and  I  still 
maintain  that  it  is  the  proper  method,  even  in 
the  small  country  hotels;  and  I  believe  the 
agitation  of  the  subject  is  on  the  increase,  and 
the  time  is  coming  when  there  will  be  no 
American  plan." 

*  *      * 

It  is  not  all  of  those  who  favor  the  con- 
densed menu  that  can  put  it  into  effect.  One 
very  bright  and  capable  steward  writes:  "I 
am  entirely  in  sympathy  with  your  idea,  and 
believe  that  the  American  plan  bill  of  fare,  as 
it  is  presented  at  this  time,  is  entirely  over- 
done. I  regret,  however,  that  in  my  opinion, 
there  is  no  immediate  opportunity  for  a  change 
in  the  bill  here,  as  competition  is  very  strong, 
and  the  majority  of  the  hotels  are  American 
plan,  and  it  seems  to  be  the  general  idea  that 
the  more  you  can  get  on  the  bill,  the  better. 
Personally,  I  long  for  the  day  when  every  hotel 
wiil  be  run  on  the  European  plan,  as  it  seems 
to  be  much  more  desirable  in  every  respect." 

The  Canadian  Pacific  Railway  dining  car 
service  has  inaugurated  the  condensed  menu 
for  the  dollar  dinner,  and  also  for  the  a  la 
carte  breakfast,  luncheon,  and  supper.  With 
the  a  la  carte  bills  the  minimum  order  for 
each  person  is  25  cents;  and  bread  and  butter 
is  served  free  with  meat  and  fish  orders.  These 
are  sample  cards: 

Breakfast 

Sliced  bananas   20  Sliced  oranges  20 

Preserved  figs  20         Baked  apples  20 

Breakfast  cereals  with  cream  20 

Broiled  fish   40 

Fish  cakes  with   bacon  40 

Tenderloin    steak    65  Sirloin    steak    70 

Club  sirloin   steak    (for   two)    1.25 

Lamb  chops    (3)    60 

Hamburger   steak    45 

(With  mushrooms  20  extra;  with  bacon  or 

tomato  sauce   15   extra) 

Calf's  liver  with  bacon  40   Country  sausauge  35 

Sugar   cured    ham    or   breakfast    bacon 

plain   40,   with    2   eggs   50 

Eggs,  boiled,  fried  or  scrambled  (3)  20 

Eggs,  poached  on  toast    (2)   25 

Omelettes  plain   25; 

with   ham,  parsley  or  jelly  30 

Baked  potatoes  10  I-'rench  fried  potatoes  10 

Hashed   brown   potatoes    10 

Hot  rolls  10  Toast  10 

Plain  or  graham  bread  with  butter  10 

Marmalade  or  jam  15 

Griddle  cakes   with   maple  syrup    20 

Tea  Coffee  Chocolate 

Cup  10  Pot  20       Cup  10  Pot  20       Cup  15  Pot  25 

Milk,  per  glass  10       Cream,  per  glass  20 


Iiuncheon 

Soup,    with    iHtad   and    butter   25 

Broiled  fish  40 

Queen  olives    15  Stuffed   olives   15 

Assorted   pickles   10 

EXTKEES 

See   "Special"   Slip 

Tenderloin  steak  65  Sirloin  steak  70 

Club  sirloin  steak   (for  two)   1.25 

Lamb  chops    (3)    60 

Hamburger  steak  45 

(With  mushrooms  20  extra;  with  bacon  or 

tomato  sauce  15  extra) 

COLD    MEATS 

Roast  beef  40    Ham  40     Tongue  40    Sardines  35 

Baked  potatoes  10  Fried  potatoes   10 

Peas    10  Corn    10  Stewed    tomatoes    10 

Baked  beans    (hot  or  cold)    25 

SALADS 

Lettuce   25  Celery   25  Potato   20 

DESSERT,  EACH,  10 

Pudding  Pies 

Canadian  cheese  with   crackers   20 

Sliced   oranges   20  Sliced   bananas    20 

Baked  apples  20 

Canton  preserved  ginger   20 

Hot  rolls   10  Toast   10 

Plain  or  graham  bread  10 

Tea  Chocolate 

Cup   10  Pot  20  Cup   15  Pot  25 

Coffee 

Cup   10  Pot  20 

Milk,  glass,   10  Cream,  glass,   20 

Dinner 

(One  dollar) 

Stuffed  olives 

Consomme   clear  Scotch    broth 

Celery  Salted  almonds  Olives 

British    Columbia   salmon 

Baked  ham,  champagne  sauce 

Queen   fritters 

Prime  roast   beef  Roast   turkey 

Boiled  and  mashed  potatoes 

Beets  Turnips  Green  peas 

Macedoine  salad 

Steamed  fruit  pudding 

Lemon  cream  pie  Cherry  tart 

Pineapple  jelly  Assorted  cakes 

Canadian  cheese 

Canton  preserved  ginger 

Fresh    fruits 

Cafe  noir 

Supper 

Soup,   with   bread    and   butter   25 

Broiled   fish    ID 

Tenderloin   steak   65  Sirloin  steak   70 

Club  sirloin  steak  (  for  two)   1.25 

Lamb  chops  (3)   60 

Hamburger    steak    45 

(With  mushrooms  20  extra;  with  bacon  or 

tomato  sauce   15   extra) 

Sugar   cured   ham   or   breakfast   bacon 

plain,   40;   with   2  eggs,  50 

Cold  meats   40 — roast  beef,   ham,   tongue 

Eggs,  boiled,  fried  or  scrambled  (3)  20; 

Eggs,  poached  on  toast   (2)   25 

Omelettes   plain    25; 

with    ham,   parsley   or  jelly   30 
Potatoes — baked,  fried  or  lyonnaise   10 
Salads    25 
Toast    10  Hot   biscuits    10 


THE  PEACTICAL  HOTEL  STEWARD 


131 


Plain  bread  10  Graham  bread  10 

Sliced  oranges  20  Baked  apples  20 

Sliced  bananas  20       Marmelade  or  jam  15 

Preserved  figs  20 

Griddle  cakes  with  maple  syrup  20 

Tea  or  coffee,  per  cup  10,  per  pot  20 

Chocolate,  per  cup  15,  per  pot  25 

Milk,    per   glass    10        Cream,   per   glass   20 


Prime    roast   beef  Mashed   potatoes 

Stringless  beans 

Romaine  salad  Neapolitan  ice 

Coffee  ]Milk  Tea 


Hotel  Exclusively  for  Women 

The  Trowmart  Inn,  Abingdon  Square,  New 
York,  expresses  a  new  idea  in  a  woman's  hotel. 
It  is  not  operated  for  profit,  and  is  intended 
only  for  women  of  modest  incomes,  as,  for 
instance,  less  than  $10  or  $12  a  week.  The 
rate  is  $4.50  a  week  with  breakfast  and  supper 
six  days,  and  three  meals  Sundays,  this  when 
two  occupy  a  room;  and  $5  if  guest  rooms 
alone.  The  lodging  rate  is  50  cents.  The  con- 
ditions are  that  boarders  must  come  with  ref- 
erences, and  transients  are  received  without 
references.  The  restriction  is  that  a  guest 
must  be  under  thirty-five  years  of  age.  The 
hotel  has  bath  rooms  with  hot  and  cold  run- 
ning water  on  each  floor,  but  in  the  rooms  are 
bowl  and  pitcher.  Every  bedroom  has  clothes 
closet  and  is  comfortably  furnished.  There  is 
a  laundry,  with  dry  room,  where  guests  may 
do  their  own  work  free  of  charge;  and  a 
library,  parlor,  and  reception  rooms  where 
guests  can  meet  their  friends.  Also  there  is 
a  sewing  room  with  sewing  machines  and 
other  popular  equipment.  The  elevator  service 
is  excellent.  The  house  is  fireproof.  A  fea- 
ture out  of  the  ordinary  is  a  trunk  storage 
arrangement:  A  separate  steel  cage  is  pro- 
vided in  the  basement  for  trunks  for  every 
occupant  in  the  house  with  a  first-class  lock. 
The  girls  are  not  permitted  to  keep  the  trunks 
in  their  rooms.  The  food  apparently  is  excel- 
lent and  well  cooked  by  a  competent  chef,  par- 
ticularly the  bread.  The  following  are  sample 
menus: 

Breakfast 

(Weekday) 

Hominy  Force 

Broiled    steak 

Hashed  brown  potatoes     Corn  muffins  and  rolls 

Coffee  Tea  Milk 

Dinner 

(Weekday) 

English   beef  soup   with   barley 

Braized    ham    champagne    sauce 

Prime   roast  beef  Baked  potatoes 

Macaroni  au  Gratin 

Pickled  beets  Cranberry   tarts 

Coffee  Milk  Tea 


Oat  meal 


Puffed  rice 


Scrambled  eggs 

French   fried  potatoes 

Graham  muffins 

Brown   and   wliite  bread 

Coffee  Tea 

Dinner 

(Sunday) 

Consomme   royal 

l<>iz.   of  cliicken  with  rice 


Milk 


Tea 

(Sunday) 

Cold    roast   mutton 

Boston  baked  pork  and  beans 

Brown  and  white  bread 

Red  currant  jelly  and  cake 

Chocolate  Milk  Tea 

Special    breakfasts    at    Cafe    Richelieu,    Colonial 
Annex,  Pittsburgh  : 

NO.    1 

Orange,  oat  meal,  rolls  or  wheat  cakes, 

cup  coffee,  25 

NO.    2 

Boiled   eggs,    rolls    or   wheat   cakes,    cup  coffee,    25 

NO.  3 

Ham   or  bacon   with   fried   egg,   cup   coffee,   30 

No.    4 

Breakfast   steak    with    potatoes,    rolls,    35 

NO.    5 

One-half  grape  fruit ;   sausage,   rolls  or  wheat 

cakes,  cup  coffee,  40 


Special     suppers     at     Cafe     Richelieu,     Colonial 
Annex,   Pittsburgh  : 

NO.    1 
Blue  points   or  clams ;   crab   meat  au  gratin,  with 
green    peppers ;    chocolate   or   vanilla 
ice  cream  ;  cup  coffee,  75 
NO.    2 
Blue    points   or    clams ;    half   cold    lobster,    mayon- 
naise ;   chocolate  or   vanilla   ice  cream  ; 
cup  coffee,   75 
NO.    3 
Blue   points   or   clams ;    small   sirloin,    fresh    mush- 
rooms ;    friend  sweet   potatoes  ;   asparagus 
tips ;    Neapolitan    ice    cream  ; 
cup  coffee,  $1 
NO.    4 
Blue     points,     or     clams ;     half     broiled     chicken ; 
waQe   potatoes ;   sliced   tomatoes ;    Neapolitan 
ice    cream  ;    cup    coffee,    .$1 


Typical  35-cent  luncheon,  served  from  11  :S0' 
a.  m.  to  2  p.  m.  in  the  Cafe  Kichclieu  Colonial 
Annex,    Pittsburgh  : 

CHOICE 

Baked   ocean   trout,   Creole 

Spring  lamb  stew,  French  style 

Chicken  cutlet  with  creamed  peas 
Stuffed    veal,    brown   gravy 

I{il)s  of  beef,   hot  or   cold 
Boiled   or   mashed    potatoes 
ciioici': 
Butter  beets  Celery   in  cream 

CHOICK 

Farina  pudding  Vanilla  ice  cream 

CHOICK 

Coffee  Tea  Sweet   cider  Milk 

A   LA   CARTE    SPECIAL 

SERVED   WITH   LUXCHEON  ONLY 

Cream  of  tomatoes  with   rice  10 

Consomme  julienne    (vegetables)    10 
Celery  15  Radishes  10 

Apple  pie   10  Lemon   water   ice   10 


132 


THE  PRACTICAL  HOTEL  STEWAKI) 


Meet  Competition  of  Lunch  Rooms 

How  to  meet  the  competition  of  the  quick  and 
dairy  lunch  rooms  is  a  problem  that  many  hotels 
both  small  and  large  would  solve.  Here  is  an  idea 
Erom  the  Colonial  Annex  in  Pitisburgh.  The 
card  is  tacked  in  each  bedroom. 

NOTICE 

W^hy  hunt  for  Bargains  when  you  can  get 
them  in  the  HoteL 


SPECIAL  BREAKFAST 

6  a.  m.  to  11:30  a.  m. 


No.  I.     Orange,  Oatmeal,  Rolls  or 

Wheat  Cakes,  cup  Coffee,  25c 

No.  2.     Boiled  Eggs,  Rolls  or  Wheat 

Cakes,  cup  Coffee,  25c 

No.  3.     Ham  or  Bacon  with  Fried  Egg, 

Rolls  or  Wheat  Cakes,  cup  Coffee,  30c 

No.  4.     Breakfast  Steak,  with  Potatoes, 

Rolls  or  Wheat  Cakes,  35c 

No.  5.     Half  Grape  Fruit,  Sausage, 

Rolls  or  Wheat  Cakes,  cup  Coffee,  40c 

SPECIAL  NOONDAY  LUNCHEON  35c 

11:30  A.    M.   TO   2   P.    M. 


EVENING  DINNER  DISHES  AT 

POPULAR  PRICES 

6  TO  8  p.  M. 


Club  Breakfast  Served  in  Rooms  25c  extra 
All  other  Service  5c  per  portion  e.xtra 

Shore    dinner,    one    dollar,    at    the   Jefferson, 
Peoria: 

Blue  points 

Crab  gumbo,  Creole 

Olives  Pickles 

Stuffed   fresh   lobster,   Cardinal 

Julienne  potatoes 

Claret 

Troncons   of   bluefish,   a   1  'Italienne 

Early   June   peas 

Shrimp  salad 

Tij>sy   parson  pudding 

Coffee 


Sunday  table  d'hote  dinner,  $L00  per  person, 
at  the  Jefferson,  Peoria: 

Oyster  cocktail 

Consomme,  vert  pre  Homeniado  noodle  soup 

Olives  Radishes 

Filet  of  striped  bass,  Marguery 

Potatoes,  Olivette 
Braised   loin   of   beef,   cultivateur 

RUEDESHEIMER    PUNCII 

Eoast   Long   Island  duckling  with   dressing 

or 

Roast    spring   lamb,    mint   sauce 

French  fried  potatoes  New  brussell  sprouts 

Waldorf  salad 

Ice  cream  supreme  Assorted  cake 

Peanut  cheese 

Coffee 


Family  Style. 

BREAKFAST. 

Stewed  prunes 

Oatmeal    and    milk 

Scrambled    eggs,    saute    potatoes 

Wheat    cakes    and    maple    evrup 

Tea  '  Coffee 

LUNCH. 

Split    pea    soup 

Eoast  ribs  of  beef 

Boiled  potatoes,  carrots  in  butter 

Cold  meat 

Baked    apple 

Tea  Coffee 

DINNER. 

Vegetable    soup 

Eoast   fresh   pork,   apple   sauce 

New   York    beans,    boiled    potatoes 

Cold   meat 

Lettuce  salad 

Tea  Coffee 


Three  H.  M.  M.  B.  A.  Louisville  Feasts. 

Dubonnet   Cocktail 

Grape   fruit    au    maraschino 

Celery  Olives  Salted    almonds 

Cream  of  chicken  a  la  Reine 

Paupiette   of  lake   trout,   Marguery 

Parisienne   potatoes 

Sauternc 

Sweetbread   patties,   Cumberland 

French   peas 

Punch  cardinal 

Roast  squabs  sur  canape  au  cresson 

ApoUinaris 

Stuft'ed    tomatoes,    Suedoise 

Biscuit  glace,  Trocadero 

Pet  its   fours 

Eoquefort    cheese  Toasted    crackers 

Demi  tasse 

Cremc  de  Menthe 


Mints 


Dubonnet  cocltail 

Canape   harlequin 
Celery  Olives  Almonds 

Vin  de  graves 
(Barton  ^-  Guestier) 

Potage,  Jenny  Lind 
Filet  of  Ohio  River  salmon  a  la  Seelbach 
Potato    laurette 
Chateau  jwntet  canet 
(Ciinliffe  Dobscn  4-  Co.) 

Sweetbreads  a  la  choiseuil 
New   asparagus    hollandaise 
Punch  a  la  boniface 
Boned  squab  chicken  a  la  gourmet 
Pommcry  if  Greno,  sec. 
Veuve  Clic(juot,  dry 
Krufi  cf-  Co.,  private  cuvee 

Tomato   en  surprise 

Roquefort  and  cream   cheese 

Coffee  Cigars 


Cantaloupe 

Soft   shell   crab,   tartare 

Cucumbers 

Celery  Olives  Almonds 

Broiled   chicken   with   bacon 

New  peas  Potatoes  au  gratin 

Tomato  en  surprise 

Fresh   strawberry   ice  cream 

Cake  Cafe 


THE  PRACTICAL  HOTEL  STEWARD 


133 


Sensible  Hearty  Banquet  Menu 

John  A.  Hill,  manager  of  Stock  Yard  Inn, 
Union  Srcck  Yard,  Chicago,  is  catering  along 
original  lines,  and  his  place  is  the  scene  of 
some  of  the  best  banquets  served  in  Chicago. 
He  sidesteps  the  fancy  dishes  and  produces 
banquets  that  list  but  few  dishes,  but  these  of 
the  choicest  materials  and  the  most  wholesome 
kind.  The  following  menu  was  served  the 
Bankers'  Club  of  Chicago 

Caviar  on  ice 

"Stock  Yard  Lemonade" 
Cotuits 
Celery  Olives 

Cream  of  chicken 
Planked  whitefish 

Duchesse  potatoes 

Sirloin  steak 

Fresh  mushrooms  Potatoes  au  gratin 

Lettuce  and  grape  fruit  salad 

Mince  and  Pumpkin  pie 

English   Cheddar   cheese 

Coffee 

Amontillado 

EUDESHEIMER,  BeRG,  VaLCKENBERG 

G.  H.  Mumm's  Gordon  Rouge 


Chicago  Dinner  Club's  Banquet  of  All  Nations 

Held    at    Hotel    La    Salle. 

FLAGS 
Canape  Czarina 

Russian 
Lynnhaven  oysters 

American 
Clear    green    turtle 
Celery     Olives     Almonds 

Mexican 
Diamond-back    terrapin,    Maryland 

American 
Breast  of  partridge  en  casserole,  Nature 
Currant  jelly     Potatoes  croquette 

English 
Tomato  salad  :\  la  Franeaise 

French 
Italian  vanilla  ice  cream 
Petits  fours     Mignardises 

Italian 
Roquefort  Camembert 

Crackers 

Japanese 
Coffee 


At  the  Hoffman  House,  New  York. 

PICCADILLY  DINNER. 

Relishes  Onion  soup  Muffin  toasted 

iMarinalade 

Beefsteak  and  kidney  pie 

or 

Chicken  pie 

Fruit  salad  English   plum  pudding 

Stilton  cheese  Turkish  coffee 

6  to  9  p.  m. 

ENGLISH  SUPPER. 

Relishes 

All)crnuirle  broth 

Tea  biscuits         Marmalade 

English  mutton  chop 

Pickled   walnut  Stuffed    potato 

Waffles         Honev    in    comb 

6  to  1.  Coffee  " 


This  banquet  of  the  Tacoma  Fire  Insurance 
Association   at   the   Tacoma,   Tacoma,   Wash., 
was  catered  for  by  Fred  W.  Stein,  the  price 
$7. .50  per  plate;  the  menu  card  in  form  of  a 
policy   to   "A.    Welkum   Guest." 
Buffet  Russe 
Scotch — Rye — Bourbon — Martinis — Shasta 
Toke    Points,    Tacoma 
Neirsteiner 

Tomato    bouillon    en    tasse 

Celery  Radishes  Ripe  olives 

California    sand    dabs.    Saute    Meuniere 

Potatoes   Parisienne 

Rack    of    spring   lamb    with    brussels   sprouts 

Potatoes   Gastronome 
Veuve   Clicquot  Sec 

Roast  English  pheasant 

Salad   chiffonade 

Fancy   ice   cream   and   confectionery 

Cafe 


TIPS 

There  are  about  100  single  pots  of  tea  to 
the   pound   high   grade. 

There  are  19  single  cup  pots  of  high  grade 
coffee  to  the  pound,  at  five  quarts  water  to  the 
pound,  and  about  28  pots  at  eight  quarts  to 
the  pound.  There  are  14  regular  pots  to  the 
pound  at  five  quarts  to  the  pound,  and  about 
18  at  eight  quarts  to  the  pound. 

Cream  40  per  cent  about  IV2  ounces  to  the 
cup  or  84  to  the  gallon. 

The  average  guest  uses  one-half  ounce  but- 
ter to  the  meal. 

There  are  75  a  la  carte  portions  of  mas-hed 
potatoes  in  one  bushel. 


^TUFFEK 


-^-^  Gkafe  mil  it 


n55ENCE  of-Tor^ATO 

Vol~au-Vent 
Tancy  Ices 


S  ^ 


134 


THE  PRACTICAL  HOTEL  STEWARD 


Some  Cards  of  Hotel  Jefferson.  St.  Louis. 

liulivithuil  and  ulu1>  brraklasl,  The  .Ictrrrsou,  St. 
Louis  : 

(An   L'xtra    charge   of   25   cents    for   oach    person 
when  sei'ved   to  room). 
No.  1—25  Cents 

Small   pot  coffee  or  cup  tea 
liolls  and  butter 

No.   2—30   Cents 

Cereal 

Small   pot   coffee   or  cup  tea 

Rolls  and  butter 

No.  3—30  Cents 

One  orange  or  banana 

Small  pot  coffee  or  cup  tea 

Uolls  and  butter 

No.   A — iO   Cents 

Orange  or  banana 

Cereal  or  griddle  cakes 

Small   pot  coffee  or  cup  tea 

Uolls  and  butter 

No.  5—50  Cents 

Orange 

Slice  ham  or  bacon  and  1  egg 

Small   pot  coffee  or  cup  tea 

Rolls  and  butter 

No.  6—50  Cents 

Stewed  prunes  or  sliced  bananas 
Boiled  eggs    (2) 

Cereal 

Rolls  and  butter 

Small  pot  coffee  or  cup  tea 

No.  7—50  Cents 

Orange 

Cereal 

Liver  and  bacon 

Rolls  and  butter 

Small  pot  coffee  or  cup  tea 

No.    8 — 50   Cents 

Orange  or  stewed   prunes 

One   la  ml)  chop 

Rolls  and  butter 

Small   pot   coffee 

No.  9—60  Cents 

Orange  or   stewed   prunes 

Corned  beef  hash  with  poached  egg 

Rolls  and  Hutter 

Small   pot   coffee 

Mo.  10—60  Cents 

Orange 

Cereal 

Two  poached  eggs  on   toast 

Rolls  and  butter 

Small   pot   coffee 

No.   11—75   Cents 

Canteloupe 

Cereal 
Rump  steak 
Rolls,   small   pot  coffee 
No.   12—75   Cents 

Orange  or  canteloupe 

Cereal 

Pork  chop 

Wheat   cakes 

Small  pot  coffee 

No.  13—75  Cents 

Watermelon  or  orange 

Cereal 

Chicken   hash 

Rolls  and  butter 

Small  pot  coffee 


No.  14—75  Cents 

Draiige   or   banana 

Cereal 

Omelette   with   chives  or   3   slices   of   bacon 

Rolls  and  butter 

Small  pot  coffee 

No.  15—75  Cents 

One  orange   whole  or  sliced  banana 

Two  boiled,   fried  or  shirred  eggs 

Breakfast   bacon 

Rolls  and  butter 

Small   pot  coffee 

No.  16—90  Cents 

Orange  or  grapefruit 

Cereal 

One  mutton  chop  with  liacon.  Sautec  potatoes 

Griddle  cakes 

rolls   and  butter 

Small  pot  coffee 

No.  17—90  Cents 

Peaches  with  cream  or  orange 

Cereal 

Lamb  chops 

Hashed  brown  potatoes 

Griddle   cakes 

Small   pot  coffee 

No.   18— $1.00 

Orange  or  grapefruit 

Cereal 

Broiled   chicken    (half) 

French  fried  potatoes 

Rolls  and  butter 

Small  pot  coffee 


Casimir  .')0 
Lynnhavens  35 


Nantaise  50 


After  theatre  supper.  Hotel  Jefferson,  St.  Louis  ; 

BIVALVES 

Rockaways  35         Cape  Cods  35 
Blue  points  25  :  cocktail  30 

Cotuits  35 
Little  neck  25       Cocktail  30 

BROTHS    EN    TASSE 

Consomme  Manhattan  25  Strained  gumbo  25 

Chicken   broth  Chantilly   25 

KELISIIES 

Antipnsto  I.ueullus  50  IMalossol  caviar  75 

Westphalia  ham  75 

SPECIALTIES 

Softshcll  crabs   (2)    00       Frog  legs  remoulade  1.00 
Crab  meat  Delmonico  75  Lobster  Newburg  1,25 

Scallops,  sauce  ravigote  60  Broiled  lobster  ( i/j »   80 

TO  OBDEB 

Squab  chicken  1.00 
Fresh  mushrooms  75     Sweetbread  a  I'Eugenie  1.00 

Young  guinea  hen   (half)   75  Squab  75 

Chicken  a  la  king  1.00 

Capon  and  lobster,  Neptune  1.00 

SALADS 

Tomato  (1)  35  Lettuce  35  Chicory  35 

Imp.  endive  40  Watercress  30 

Field  lettuce  30  Romaine  35  Escarole  3.5 

ICE    CREAXI,    ETC. 

French  Ice  Creams — 

Vanila   25       Chocolate  25        Strawberry  25 

Parfaits-au  cafe  30  ;  aux  marrons  30 

Charlotte  glacee  35  Meringue  glacee  35 

Assorted  cakes  25  Peach  Melba  50 

Coupe   St.   .lacques  50      Xesselrode  pudding  35 

beveba(;es 

Pot  coffee  for  one   15  ;   two  25 

Special   coffee,   per  pot  2   cups  50;  each   additional 

cup   25 


THE  PRACTICAL  HOTEL  STEWARD 


135 


For  the  Tea  Room.  Hotel  Jefferson,  St.  Louis  : 
TEA   ROOM   CARD 

TEA 

Oolong  25 

Young  Hyson,  green  25 

Ceylon  25 

Russian  caravan,   per  pot  40 

COFFEE 

Hotel  Jefferson  25 

French  25 

Vienna  25 

Cocoa  25 

Chocolate  25 

HOT 

Consomme  Mikado  20 
Clara  broth  in  cup  35 
Essence  of  chicken  25 

Gumbo  passoe  20 

Bread  and  butter   10 

Dry  toast  10 

SALADS 

Lobster  60 

Chicken  GO 

Fruit  50 

Demi-dcuil  50 

Waldorf  50 

SANDWICHES 

Lettuce  and  nut  25 

Sardine  25 

Chicken  25 

Club  35 

PASTRY 

Peach  tart  15 

Lady  fingers  or   macaroons  20 

Assorted  cakes  25 

Meringue  chantilly  20 

Cold  cup  custard  15 

Charlotte  russe   20 

ICE    CREAM   AND   SHERBET 

Chocolate  25  Vanilla  25 

Coffee  25  Strawberry  25 

Pistachio  25 

Raspberry  20  Lemon  20 

Poach  Melba  50 

Parfaits,   all   kinds   30 

Nesselrode  pudding  35 

Coupe  St.  Jacques  50 

Meringue  glacee  35 

IMPORTED    CONSERVES 

German   raspberries  40 

German  strawberries  40 

Preserved  Canton  ginger  30 

Luncheon,  Hotel  Jefferson.  St.  Louis  : 

OYSTERS    AND    CLA.MS 

Lynnhavens  35        Oak   Island  35        Cape  Cods  35 

Cotuits  35       Rockaway  35       Casimir  50 

Oyster  stew   35:   with  cream   40;   fried    (G)    40 

Blue   Point  25  ;  cocktail  .30 

Little  neck  cocktail  .30     Little  Neck   (half  doz.)   25 

Mantaisc  50 

SOUP 

Consomme  brunoise  20  Potagc   parmcnticr  20 

READY    DISHES 

Broiled  pompano,  flourctte  GO 

Fried  brook  trout,  mcuniere   (1)   50 

Roast  prime  ribs  of  beef  GO ;  extra  cut  1.00 

Stuffed  chicken  au  cresson    (half)    75 

Sugar-cured  bacon  with  mustard  greens  50 

Veal  saute  marengo  50 

Southern  hash,  corn  fritters  50 

Eggs  Meyerbeer  50 


Cauliflower  30       Hubbard  squash  25       Spinach  25 

Spring  chicken.  Southern  style,  half  75  ;  Cornbread 

in    10m.    10 

SALADS 

Imp.   endive  40  Lettuce   25  Escarole   25 

Chicory  35         Lobster  60         Chicken  GO 

Lettuce  and  grapefruit  50       Combination  40 

Cucumber  35       Watercress  35       Frozen  tomato  35 

Sliced  tomatoes  40 

DESSERT 

Pies — Sliced  apple  15  Pear  15  Cocoanut  custard  15 

Jefferson  mince  15 

Pineapple   soullle   pudding,   claret  sauce   15 

Madeira  jelly  15 

Layer  cake,  hazelnut  cream  filling  15 

Raspberry   tart  15  Peach   tart   15 

Almond  tart  15     Jefferson  strawberry  shortcake  40 

Chocolate  eclaire  15 

German  apricot  cake,  whipped  cream  15 

Cold  rice  pudding  15  Cold  cup  custard  15 

Charlotte  russe  15 

New  strawberries  in  cream  40  Apples  15 

Malaga  grapes  25 

ICE    CREAM 

Plain  20       Mixed  30       Parfaits,  all  kinds  30 

Meringue  glacees  35  Nesselrode   pudding  .35 

Peach  Melba  50     Coupe  Jefferson  or  St.  Jacques  50 

Sherbets — Lemon  15       Raspberry   15 

CHEESE 

Cream    20  Imp.   Chiffemann    camembert   20 

Roquefort   20  Provola  30  Imp.   Brie  20 

Royal  English  cheddar  30 

COFFEE 

Coffee  25 

Special  coffee  per  pot,  1  cup,  25  ;  additional  cup  25 

Demi  tasse  15         Russian  caravan  tea.  per  pot  40 

Iced  tea  10        Fer-mi-lac  10        Buttermilk  in 

Hotel    Jefferson     Steam    Table     Service     (from 
11  :30  to  2).     Mashed  or  boiled  potatoes  with  all 
meat  orders ;   10  cents  charged  for  bread  and  but- 
ter with  soup  if  no  meat  order  is  given  : 
Consomme    macedoine    15 
Cream  of  fresh   mushrooms  15 
Mettwurst,   Bavarian  kraut  45 
Southern   hash,  fried   tomato   45 
Loin  of  veal  Boulangere  45 
Prime  ribs  of  beef  50 
String  beans  15  Succotash  15 

German   huckleberry   cake,   whipped  cream   15 
Chocolate  eclairs  15 
Lemon  custard  pie  15 
Apple    pie    15 
Cup  of  coffee   10 
Portions  on  this  bill  will  be  served  (without  ex- 
I'eption)   to  Init  one  person. 


An  H.  M.  M.S.  A.  Banquet. 

Little    neck    clams  barsac 

Consomme   Royale 

I'lanked  shad  vin  de  pasto 

Cucumbers  Potato   balls 

Broiled   spring   chicken 

MUM  MS    extra    dry 

Bermuda   potatoes  New  peas 

Fresh  asparagus 

Roast  English  snipe 

Tomato  salad  Crackers  and  cheese 

Strawberries 

Vanilla    and   strawberry   ice   cream 

CUKDIALb 

Cukes  Coffee 


136  THE  PRACTICAL 

The  Banquet  Book 

Tlu'io  sluiuld  also  be  kept  a  book  to  rerord 
all  banquets,  luncheons,  collations,  etc  A  lony 
day  book  or  journal  will  answer  for  lliis  pur- 
pose. On  the  Ifft  hand  page  of  tiic  folio  may 
be  noted  the  name  of  the  association  or  party 
giving  the  same  with  time,  price  and  the  num- 
ber of  covers,  also  a  copy  of  the  Menn.  In  the 
opposite,  or  right  hand  page,  the  issues  and 
steward's  memoranda.  Such  a  record  will 
prove  of  great  benefit  in  serving  future  ban- 
quets, and  one  can  tell  very  nearly  how  nuich  is 
made  on  every  spread  served  liy  the  house. 
The  following  illustration,  which  is  self  ex- 
planatory, will  give  a  fair  idea  of  what  I  be- 
lieve a  very  simple  and  most  practical  method: 
(See  opposite  page  ) 
The  High  Cost  of  Living 

As  illustrative  of  the  increased  cost  of  raw 
material  I  call  attention  to  the  is-sues  of  the 
foregoing  banquet,  which  was  served  on  De- 
cember 12,  1895,  at  a  cost  of  $48.14:;  and  should 
the  same  have  been  served  in  December,  1911, 
the  cost  would  have  been  about  $76.83,  or  an 
advance  of  $28.09.  The  increase  is  noted  in 
the  following  list  of  issues  which  is  in  quan- 
tity  and   items   a   copy   of   the   list   of   sixteen 

years  ago. 

LIST   OF   ISSUES. 

400  blue  points $  3.00 

5  doz.  celery   3.00 

1  qt.   olives    40 

2  lbs.  shelled  almonds 80 

20  white  fish   3.60 

%  pk,  potatoes 20 

2  doz.  cucumbers   1.20 

48  lbs.  lamb  racks,  at  2.jc 12.00 

20  lbs.  fowls   2.80 

75  palt  ies    1.25 

61/2  doz.  quails,  at  $4 26.00 

1  box   lettuce    1.25 

V>  crate  tomatoe-; 1.50 

i  qt.  oil 60 

%  doz.  eggs 15 

1  pt.  vinegar 03 

%  gal.  cream    40 

2  lbs.  jelly 42 

2  lbs.   hominy 06 

2  lbs.   cook   butter 56 

4  lbs.   salt  pork 52 

12  cans  peas   2,40 

2  lbs.  flour 07 

1  pt.  sherry 20 

4  cans  mushrooms 92 

21/2  gal.  jninch    1.75 

-V2   g'lb  '<'e  cream 2.25 

15  qts.  strawberries 7.50 

%  lbs.  cheese 20 

2  lbs.  crackers 26 

1  cake   1.20 

1  lb    coffee    34 

$76.83 

Issues  1895    48.14 

Advance  $28.69 


HOTEL  STEWARD 

Miscellaneous  Banquet  Menus. 

II 11  It  res 

Salted    almuuds 

C'ousomnu-    I'rintanicrc,    Colbert 

A.MONTII.LADO 

C'^lcri  Olives    Karcie 

I'oisson  do  rompano.   Hrnioularle 

I.IKlU'IiAIMII.CII 

C'onconihrcs  romiues     llollaudaise 

FiU't  de   Bociif.    Tique,    Pcrigord 

Tomato  a  la  Diablo 

I'O.NTKT    CANKT     1S74 
rCNCII    A     L'AMl!ASSAni;ili 

Timbale  do  Dindo,  Ecossaise 
Asperges  Allomando 

CHAMHKltTIN    1 87» 

I'oitrino   do    Pordroux,    aux   TrulTcs 

MOET   &    CIIANDO.N    I  Ml'F.lM  AI,    IlItlT 

I'otits    pois  Goloo 

SALADE 

Biscuit  glace  a  la  Tosca 
(iateaux  Assortis 

LIQUEURS 

Fromage 
Cafe 


Ovstors  on  half  shell 


AMONTILLADO 


Consomme  Chatelaine 

HAVT    SAITEUXES 

Uakod  lobster  au  gratin,  a  la  cromc 
r.i'oilcd  mushrooms  on  toast,   maitro  d'hotd 

CHATEAU    UHLCUAVE 

Filot  of  beef  larded  with  truffles 

New   i)otatoos  French    string   I)eans 

Asparagus 

Punch    Cardinal 

English  snipe  on  toast 

PEIUUEU    .lOfET 

Lettuce   salad 
Ice  cream  Cakes 

LIQLELIiS 

Cafe 

Blue   points 

Cress  Celery 

Cream  of  Terrapin 

Ilors   d'oeuvre   varies 

Whitofisl),  au  gratin' 

HAIT    SAUTEUXES    1874 

Mangoes  Parisionne    potatoes 

Filet  of  turkey   with   niarr(uis 

CHAlTKAr     MXAS 

Swei't  potato  Chateau 

CARDINAJ,    PUNCH 

Breast   of  prairie  chicken 
Fried    hominy  Olives    farcies 

<;.  n    mumm's  extra  duy   1884 
.\sparagus    Vinaigrette 
Olaees  Cake 

COGNAC 

Cheese  CoEfoe  Crael<ors 

Consonnnc  in  eui)s 

Colorv  Itadishos 

Oyster   patties,   sauce   Poulotte 

Fillet   of  be<"f  with   mushrooms 

.lulienne    potatoes 

Roast  quail  au  Cresson 

Potato    salarl  French    peas 

NeaiKilitan   ice   cream 

Macaroons  Kisses 

Select  fruit 

Coffee 


THE  PEACTICAL  HOTEL  STEWAED 

^^  BANQUET  BOOK  =^ 

THE  ARLINGTON  HOTEL 


137 


Banquet  Served  to    .-,     .*. 

MONTGOMERY  COUNTY 

BAR  ASSOCIATION 

December  12,  1895^ 

Number  of  covers  75. 

Price  per  cover  $2  50. 

To  be  served  at  9:30  P.  M. 

Music  and  flowers  extra. 

Wine  to  be  charged  as  follows: 

Sauternes        -  -  per  quart  $2.00 

Claret,  Pontet  Canet    -        "        "        2.50 
Champagne         •         -         •<       ••       ^.00 


-  MENU  - 

Bluepoints 
Celery 

Consomme  Princesse 
Olives  Roasted  nuts 

Planked  whitefish,  parsly  butter 
Sliced  cucumbers  Potatoes  Saratoga 

Lamb  chops,  French  peas 
Small  patties  of  chicken 

Punch,  Benedectine 

Larded  quail  with  jelly 
Fried  hominy 

Lettuce  and  tomato  mayonaise 

Tutti-frutti  ice  cream 

Hot-house  strawberries 

Assorted  cake 

Roquefort 
Black  coffee 


ISSUES. 

400  Bluepoints, 
7  doz.  celery 

1  qt.  olives 

2  lbs.  shelled  almonds 
20  lbs.  whitefish 

X  pk-  potatoes 

2  doz.  cucumbers 
48  lbs.  rax  lamb 
20  lbs.  chicken 
75  patties 
6)4  doz.  quail 

I  case  lettuce 
J^  crate  tomatoes  • 

I  qt.  oil  - 

X  doz.  eggs 

1  pt.  vinegar 
}4  gal-  cream 

2  lbs.  jelly 

2  lbs.  hominy     •  .  . 

2  lbs.  cooking  butter 
4  lbs.  salt  pork 
12  cans  peas 
2  lbs.  flour         ... 

1  pt.  sherry 

4  cans  mushrooms 
23^  gal.  punch 
2j^  gal.  ice  cream 

15  qts.  strawberries 

J^  lb.  cheese 

2  lbs.  crackers 
Cake 

I  lb.  coffee 

Total  issues 
10  waiters,  $1.00  each 
Extra  cook,  i  day 


*      * 
75  covers  a  $2  50 

Less  issues  and  expense  as  above 


7SC. 

feoo 

20c. 

I  40 

• 

20 

30c. 

60 

IOC 

2  00 

• 

10 

20c. 

40 

15c. 

7  20 

I2C. 

2  40 

15c  per 

doz.    98 

>i.5o 

9  75 

• 

75 

• 

I  50 

• 

50 

• 

07 

• 

02 

• 

40 

• 

28 

• 

04 

• 

-   26 

• 

48 

• 

2  40 

• 

06 

13 

• 

-   60 

-  I  20 

* 

1  95 

•  7  50 

• 

20 

24 

• 

I  20 

33 

$  48  14 

• 

10  00 

* 

3  00 

$  61  14 

. 

$187  so 

• 

61  14 

$126  34 


*      * 

STEWARD'S  MEMORANDA. 


The  spread   was  satisfactorily  served ;  all  guests 
pleased. 
Waiter  James  Brown  broke  two  bouillon  cups. 
Waiter  H.   Samson  is  too  slow  and  lacks  training. 
Balance,  all  O.  K. 

WINE  SERVED, 


8  quarts  Sauterne 
12         "     Pontet  Canet 
18         "     Champagne 


Mendelsohn  Quintette  $15  00 
Flowers  •  -      20  00 


$  16  00 
30  00 
72  00 

fii8  00 


Time  to  serve:  one  hour  and  twenty  mmatea 


138 


Tin-:   PRACTICAL  IfOTKL  STEWARD 

BANQUET  PROSPECTUS,  HOTEL  BALTIMORE. 

M       ,P.  S'^  Date      <^/^-/f^ci^ 

Meal  Price.  ."-/  Dale  /^ • 

Wines.  <^^^ Time    ^^^■.- 

Cigars.^e*^^       .    y Room    C<^^1^r4^  <^^j4- 

Decorations,  \^X-M4.  J^  .  77. No.  Plates  Guaranteed . 

yiusic,  C^<^(lMCdt<^. .  ^ Hotel  Arrange  for  .    S^<? 

Menus.  .6<&ve4c.<<:^. ? or  ^i^ora^OM  %^  A^ ^i^.  _ 

-^/.^ x:/^.  '/Su\ 


J{^.C 


Total, 


^ 


yC^.  /j-^^^ 


Menu. 

(S^LOA  Wtxzn  ^IcoM.   - 


GEO.  O.  RELF. 


Wines. 


CC^oaA^ 


Banquet  Prospectus,  Hotel  Baltimore 

One  of  the  best  ideas  for  a  Steward's  Ban- 
quet Book  is  that  devised  by  George  O.  Relf, 
now  of  the  Hotel  Utah,  Salt  Lake  City.  K;uh 
leaf  has  a  "banquet  i)rospectus"  in  duplicate 
(detachable  at  perforated  line)  ;  also  detachable 


from  stub  at  perforated  line.  One  copy  is  for 
the  ]iaity  giving  the  banquet;  tiie  otlier  is  for 
the  steward.  The  stub  contains  all  the  infor- 
mation on  the  prospectus  sheet.  The  illustra- 
tion herewith  of  a  leaf  is  kindly  furnished  by 
Mr.  Eelf.     It  is  self-explanatory. 


THE  PRACTICAL  HOTEL  STEWAKD 


139 


CARVING. 

There  are  a  number  uf  euluiary  works  in 
which  the  subject  of  carving  is  scientifically 
treated  for  the  purj^ose  of  self  instruction,  giv- 
ing illustrations  and  comprehensive  explana- 
tions. While  these  articles  are  all  very  good 
and  give  a  man  a  theory  to  work  by,  I  do  not 
believe  one  can  learn  how  to  carve  in  any  other 
way  than  by  actual  j^ractice.  For  in  carving, 
as  well  as  in  a  regular  profession  where  skill 
and  dexterity  of  the  hands  is  required,  theory 
is  of  some  value,  of  course,  but  prnctice  is  the 
only  way  to  learn  and  to  become  proficient. 

The  question  whether  a  steward  should  know 
how  to  carve  can  be  answered  only  by  saying, 
yes.  He  should  not  only  know  how  to  carve 
but  should  be  an  exjjert,  and,  as  I  have  said 
in  a  previous  article,  be  proud  of  the  accom- 
plishment. 

Jessup  Whitehead,  in  The  Steward's  Hand 
Book,  says,  ' '  All  stewards  are  agreed  that  it  is 
their  duty  to  carve,"  and  surely  we  must  all 
admit  that  it  is  an  accomi^lishment  of  a  gentle- 
man. 

The  art  belongs  to  the  host  or  landlord,  to  the 
giver  of  entertainments,  and  it  belongs  to  the 
man  of  fashion  as  well.  It  is  only  a  modern 
custom  which  has  arisen  with  the  system  of 
feeding  large  numbers  of  people  at  one  meal, 
Avhich  has  made  it  necessary  to  adopt  the  more 
expedient  and  economical  method  of  carving 
the  roast  in  the  serving  room  and  serve  to  the 
guest  in  proper  proportion,  instead  of  placing 
the  whole  roast  on  the  table  and  the  host  doing 
the  carving. 

It  not  very  seldom  happens  now  that  a  guest, 
wishing  to  entertain  friends  at  dinner,  requests 
the  steward  to  send  in  a  whole  turkey,  duck, 
chicken  or  even  a  two  or  three-ribbed  roast  of 
beef,  as  he  wishes  to  do  the  carving  himself. 

It  is  evident  then,  that  the  steward  in  carv- 
ing is  filling  a  place  of  honor.  He  in  that 
capacity  fills  the  office  which  was  formerly  held 
by  the  landlord  at  the  table. 

;\Iurrey,  in  the  preface  to  his  book  on  Carv- 
ing, says,  ' '  From  my  earliest  recollections  I 
was  taught  that  a  thorough  knowledge  of  carv- 
ing was  an  important  part  of  my  education." 
Ajjplying  it  not  only  as  1  take  it,  to  stewards, 
but  to  men  of  all  positions  in  life. 

When  I  first  came  to  tlic  city  looking  for  a 
position  as  steward,  I  wiMit  to  the  ofiflce  of  the 
most  prominent  hotel  jouinal  ;iiid  placed  an 
advertisement  for  such  a  position.  The  first 
question  that  was  asked  of  me  by  the  managing 
editor,  I  believe,  was,  "Can  you  carve?  If  so, 
I  know  of  a  man  who  wants  an  inside  steward 


who  can  carve."  As  I  could  not  I  had  to  reply 
in  the  negative.  I  felt  that  I  lacked  the  knowl- 
edge of  an  important  branch  of  the  steward's 
duty,  and  made  up  my  mind  that  I  would  learn 
at  the  first  opportunity.  Not  long  after  I  took 
a  position  as  a  storekeeper  in  one  of  the  first- 
class  hotels,  and  one  of  the  conditions  on  going 
to  work  was  that  I  be  taught  to  carve.  It  took 
me  but  a  short  time  to  become  fairly  proficient 
with  the  knife  and  fork,  and  now  I  would  not 
be  without  this  knowledge  for  anything. 

A  good  carver  can  easily  more  than  doubly 
save  his  wages  for  the  house  he  works  in.  Not 
only  this,  but  on  the  manner  in  which  he  serves 
depends,  to  a  great  extent,  the  reputation  of 
the  hotel 's  table.  For  no  matter  how  well  a 
cook  may  prepare  the  food,  if  it  is  slovenly 
served  the  best  effects  are  lost  to  the  partaker. 
A  dish  is  always  complimented  when  nicely 
served.  A  roast  when  mutilated  in  carving  has 
not  only  a  tendency  to  disgust  a  sensitive  appe- 
tite, but  it  proves  expensive  and  wasteful. 

A  good  carver  tries  to  give  the  best  possible 
ajipearance  to  the  dishes  he  serves.  In  this 
way  he  pleases  both  the  guest  and  the  house, 
because  his  work  will  result  economically. 

One  of  the  most  important  points  in  carving 
is  in  knowing  how  to  keep  the  knife  in  good 
condition.  Nobody  can  carve  with  a  dull  knife. 
Before  the  hour  for  work  arrives,  the  knives 
used  for  this  work  should  be  inspected,  and 
sharpened  if  necessary.  The  roast  beef  knife, 
for  which  I  prefer  the  English  slicer  (it  has  a 
thin  blade  about  sixteen  or  eighteen  inches 
long;  I  consider  sixteen  inches  long  enough). 
When  thin  and  flexible,  as  it  should  be,  and  of 
proper  temper,  it  seldom  requires  a  grindstone, 
a  good  oil  stone  being  sufficient.  But  when  the 
edge  becomes  too  thick  and  grinding  is  neces- 
sary, then  see  that  the  grindstone  is  evenly  bal- 
anced and  that  it  has  an  even  face.  Hold  the 
blade  flat  against  the  stone,  drawing  it  very 
slowly  across  the  face  from  one  end  to  the 
other.  Then  turn  over  and  repeat  the  same  on 
the  other  side;  continue  this  until  evenly  sharp- 
ened. This  work  can  not  be  hurried,  in  an 
effort  to  do  so  the  knife  will  be  spoilt.  After 
the  kniie  is  sufliciently  sliarpened,  take  an  oil 
stone  and  smooth  the  eilge.  This  makes  it 
stand  much  better  tlian  if  tlie  steel  is  used  at 
once.  When  used  for  nothing-  but  for  roast 
beef  it  will  remain  in  good  condition  for  a  long 
time,  with  an  occasion.-il  use  of  the  steel.  For 
poultry  and  game  the  iSabaticr,  or  the  French 
style  carver,  is  most  serviceable,  and  will  with- 
stand the  bones  better  than  the  slicer.  There 
should  also  be  a  trimming  knife  to  use  for  the 


140 


THE  PRACTICAL  HOTEL  STEWARD 


purpose  of  cutting  oS  the  crispy  parts  of  the 
beef,  and  which  can  also  be  used  in  dissecting 
lamb,  suckling  pig,  turkey,  etc.  The  other  tools 
are  a  steel  and  a  good  fork.  Thus  equipped 
the  steward  is  roiidy  i'ov  work,  for  wliicli  lie 
wears  a  white  bib  apron  reaching  to  his  shoe 
lops,  and  has  at  hand  several  clean  side  towtls. 

ROAST  BEEF— Begin  first  by  preparing  the 
roast  beef,  which  we  will  say  is,  as  usual  in  this 
case,  a  seven-rib  cut.  Set  it  on  end,  tliick  or 
shoulder  end  down,  in  the  carving  dish  on  a 
well-heated  stand.  Care  should  be  taken  tliat 
the  roast  sets  firm  and  as  near  level  as  possible. 
Then  trim  off  all  surplus  fat  and  crisp,  the 
parts  of  the  backbone  which  may  be  left  on  the 
roast  by  the  butcher;  and  then  with  the  fork 
draw  out  the  sinew  which  runs  along  the  entire 
length  in  the  thick  part  of  the  meat.  This  if 
permitted  to  remain,  hinders  smooth  carving 
and  dulls  the  knife.  After  this,  cut  close  to 
and  parallel  with  the  first  or  upper  rib  and 
about  one  inch  deep;  then  take  the  slicer,  which 
should  be  held  in  a  firm  but  free  grasp,  not  too 
stiff,  all  the  fingers  closed  around  the  lower 
broad  side  of  the  handle,  the  thumb  extending 
on  the  upper  broad  side,  holding  in  a  flat  posi- 
tion. Take  off  the  first  slice  and  lay  it  aside 
for  the  guest  who  calls  for  the  outside  cut. 

If  business  is  light  and  only  one  seven-rib 
roast  has  been  prepared,  divide  it  between  the 
second  and  third  rib.  Then  take  the  two-rib 
part,  lay  it  on  the  well-done  end.  In  this  Avay 
you  will  be  enabled  to  carve  that  which  is 
medium  well  done  from  the  thick  end.  Turn 
over  and  carve  from  the  small  end  if  well 
done  is  wanted.  The  remaining  five  ribs  should 
carve  rare  providing  the  joint  was  properly- 
roasted.  Always  cut  thm  slices  unless  thick  is 
called  for.  As  the  slice  is  cut  place  it  on  the 
dish  with  the  fiat  blade  of  the  knife.  Use  the 
fork  only  for  steadying  the  roast  by  resting  it 
against  the  ribs.  No  exjjert  uses  his  hand  in 
holding  roast  beef. 

In  regard  to  the  other  joints,  such  as  lamb, 
veal,  pork  and  venison,  a  great  deal  depends 
on  how  they  are  prepared  before  roasting.  In 
many  hotels  the  butcher  removes  the  large 
bones,  which  makes  it  very  easy  to  carve  them, 
very  little  skill  being  required,  liut  where  this 
is  not  the  case,  the  carver  must  know  the 
location  of  the  bones  and  how  best  to  remove 
them   without   any  waste. 

Till-:  LEC;  OF  VEAL— Weighing  eighteen 
])Ouik1s  and  over,  being  too  heavy  to  he  roasted 
thoroughly  well  done  without  becoming  too 
crisj)    on    the    outside    within    a    given    time,    is 


usually  separated  from  the  bone  by  the  cook 
before  placing  in  the  oven.  This  is  the  most 
economical,  as  there  is  less  waste  and  the  cook 
has  the  bones  for  his  soups  and  sauces.  But 
where  the  whole  leg  is  roasted,  begin  by  cut- 
ting slices  from  the  thick  or  hip  end  across 
grain,  using  the  fork  with  your  left  hand  as  a 
stay,  giving  each  jjortion  a  slice  from  the 
haunch  and  a  small  piece  from  the  fore  side 
t.'f  the  leg.  In  this  way  the  more  desirable  as 
well  as  that  which  is  le!!S  so  will  be  evenly 
ser\ed  and  used.  Another  way  is  to  take  the 
l)one  out  by  first  standing  on  end  holding  Avith 
a  clean  cloth  by  the  bone  and  cutting  the  thick 
jiart  oft',  beginning  at  the  thin  end  and  run- 
ning the  knife  close  to  and  along  the  full  length 
of  the  bone.  The  haunch  separated,  then  with 
the  point  of  the  knife  cut  down  on  both  sides 
of  the  bone,  beginning  at  the  thin  end.  After 
this  draw  the  bone  out  with  one  hand  and  with 
the  knife  separate  the  adhering  meat  from  the 
bone.  This  done,  you  have  two  pieces  of  meat 
to  cut  fiom.  By  the  latter  method  it  is  hard  to 
keep  the  meat  from  the  fore  part  of  the  shank 
from  falling  apart,  which  is  more  -wasteful  than 
the  first  method,  that  of  carving  from  the  bone. 

LEG  OF  MUTTON  AND  LAMB— Are  best 
carved  right  from  the  bone.  With  a  clean  cloth 
take  a  firm  hold  of  the  shank  bone,  then  begin 
carving  at  the  hip  end  by  cutting  thin  slices 
diagonally  towards  the  bone.  The  other  way 
is  just  like  that  described  in  the  foregoing  on 
veal,  by  first  removing  the  bone,  which  in  this 
instance  I  find  preferable,  as  the  haunch  sepa- 
rated can  be  cut  in  slices  squarely  across  the 
grain  much  nicer  with  assistance  of  the  fork. 
In  serving  lamb  or  mutton  a  little  of  the  fat 
should  always  go  with  the  lean. 

SADDLE  OF  MUTTON— The  part  includ- 
ing both  loins  beginning  at  the  lower  rib  and 
extending  full  u])  to  the  hijjs,  is  best  carved 
lying  with  the  back  up.  Cut  witli  a  sharp 
knife  at  full  length  along  the  center  of  the 
backlione;  then  cut  away  one  side  by  beginning 
at  the  cut  made  at  the  back  and  sei)arate  it 
from  the  loiies  to  wiiich  it  still  adheres.  You 
then  have  saddle  in  one  solid  piece,  from  which 
nice  slices  can  be  carved.  Take  the  other  part 
of  the  saddle  the  same  way  when  needed. 

SHOULDER  OF  MUTTON  OR  LAMB— 
These  joints  are  usually  jjrepared  by  the 
butcher  by  lenioving  the  shoulder  blade  and 
rolling  and  t  icing,  then  which,  after  being 
roasted,  requires  no  skill  in  carving.  But  I 
believe  the  meat  does  not  have  as  fine  a  flavor 
where  the   Vione   is  removed  before   roasting  as 


THE  PRACTICAL  HOTEL  STEWARD 


141 


when  it  remains,  and  it  is  well  worth  the 
carver's  time  to  leave  the  bone  for  him  to  re- 
iiiove.  It  is  not  such  a  difficult  task  after  one 
knows  how,  especially  when  the  joint  is  thor- 
ougldy  well  done.  No  effort  should  be  made 
to  carve  until  the  blade  has  been  removed. 
Separate  the  meat  from  the  leg  to  where  the 
blade  begins,  then  lay  flat  with  the  rib  side 
down.  This  places  the  ridge  of  the  blade  up, 
which  can  be  easily  found  by  feeling  with  the 
back  of  the  knife.  Beginning  at  the  leg  cut 
the  full  length  of  the  blade  on  both  sides  of 
the  ridge.  After  this  is  well  loose  pass  the 
knife,  which  should  be  a  small  one,  without 
mutilating,  under  loose  meat  and  around  the 
end  of  the  blade,  where  there  is  usually  a  gris- 
tle, if  the  animal  was  ycung.  Separating  this 
with  your  fork  you  can  extricate  the  blade  and 
place  the  loose  ends  back  in  place.  The  brisket 
or  breast  rib  having  been  removed  previously, 
you  are  then  ready  to  carve.  As  the  ribs  are 
mostly  called  for  by  the  guests,  there  will  not 
be  enough  of  them  if  two  ribs  are  given  to 
every  order;  I  therefore  believe  it  best  to  give 
one  rib  and  a  slice  of  the  leg  when  serving  a 
full  order.  Serve  each  order  with  one  rib;  if 
the  shoulder  is  small,  two  ribs. 

The  foregoing  rules  will  apply  also  to  the 
LEG  AND  SADDLE  OF  VENISON. 

IN  CARVING  A  HAM  the  skin  should  first 
be  lemoved.  Then  trim  off  the  fat,  leaving 
about  three-fourths  of  an  inch.  Then  split  as 
described  in  leg  of  nuitton.  Carve  the  part 
without  the  bone,  beginning  at  the  thick  end, 
cutting  nearly  square  across  grain  in  thin 
slices. 

ROAST  PIG— When  placed  on  the  carved 
stand  whole,  begin  first  by  cutting  off  the  head. 
Divide  this  by  separating  the  lower  from  the 
upper  jaw  and  split  them.  Cut  off  the  shoul- 
ders with  the  blade  and  then  the  hind  quarters. 
Divide  the  body  in  two  lengthwise  at  the  back, 
lay  halves  with  the  skin  side  up  and  carve  in 
portions,  cutting  across  grain  parallel  with  the 
ribs.  Place  a  little  of  the  stuffing  on  the  dish 
with  the  meat.  If  baked  apples,  serve  on  same 
dish,  but  apple  sauce  should  be  served  sepa- 
rately. 

THE  TURKEY— Begin  by  removing  the 
legs.  First  find  where  the  second  joint  is  at- 
tached to  tiie  back.  Cut  squarely  down  to  the 
joint,  then  pass  the  knife  between  the  body 
and  leg  to  the  end  of  the  second  joint.  By 
giving  a  slight  outward  pressure  the  leg  will 
fall  off.  Then  separate  the  drum  stick  from 
the  second  joint;  then  divide  the  latter  in  two, 
three,  or  more  parts,  according  to  the  size,  cut- 


ting lengthways,  and  separate  the  meat  from 
the  drum  stick.  The  half  of  the  back  with 
the  pope's  nose  is  then  removed.  The  bone  on 
either  side  of  the  backbone  is  very  thin;  cut 
through  parallel  but  not  too  close  to  the  back- 
bone on  both  sides.  This  will  give  you  the  two 
side  bones  and  pope  's  nose  of  the  turkey.  You 
now  have  the  breast.  I  was  taught  to  take  a 
strong  fork,  inserting  it  across  the  backbone, 
which,  if  it  is  well  set,  will  enable  you  to  hold 
firmly  while  slicing.  This  is  a  very  good 
method,  but  it  has  the  effect  to  spoil  the  ap- 
pearance of  several  pieces  through  which  the 
fork  happens  to  pass.  So  I  believe  to  remove 
the  entire  back,  by  cutting  through  the  thin 
ribs  connecting  the  breast  and  back,  is  the  bet- 
ter way,  as  you  then  have  the  solid  breast, 
which,  after  having  removed  the  wings,  slice 
with  a  sharp  knife,  simply  steadying  with  the 
fork.  In  serving  turkey  give  each  guest  part 
white  and  part  dark  meat.  First  place  the 
stuffing,  then  the  piece  of  dark  meat,  laying 
the  white  meat  over  the  whole.  Gravy  should 
not  be  poured  over  the  white  meat,  as  it  dis- 
colors it.  Cranberry  sauce  or  jelly  are  best 
served  on  a  separate  sauce  dish. 

The  same  rules  which  apply  to  turkey  will 
answer  for  the  CAPON  and  also  to  LARGE 
ROAST  CHICKEN. 

SMALL  ROAST  CHICKEN— First  remove 
the  wings  and  the  legs.  Remove  the  stufling, 
then  lay  on  the  side,  the  back  from  you  and 
split  in  two,  beginning  at  the  neck.  Then  cut 
the  breast  in  two  lengthwise.  Separate  the 
drumstick  from  the  second  joint.  First  place 
some  stuffing,  then  place  a  piece  of  the  leg  and 
a  piece  of  the  breast  for  an  order.  Always  try 
to  keep  both  colors  of  meat  served  as  evenly 
as  possible. 

THE  GOOSE— I  believe  this  the  most  diffi- 
cult of  fowls  to  carve,  and  unless  young  and 
tender  is  very  little  pleasure  to  serve.  In  carv- 
ing first  begin  by  removing  the  legs,  the  same 
as  for  turkey,  then  insert  the  fork  across  the 
center  of  the  breast.  Hold  it  firmly  and  cut 
thin  slices  from  the  breast,  Iiolding  the  knife 
flat  against  the  breast.  After  cutting  several 
slices  remove  the  wing.  Proceed  the  same  way 
on  the  ojjposite  side,  then  remove  the  wish 
bone  by  cutting  across  down  lo  tlic  shoulders. 
This  does  not  serve  nicely  as  a  wliole  and  is 
best  cut  in  two  at  the  curve  and  served  with  a 
slice  or  two  of  the  breast.  The  second  joint 
sliould  be  separated  from  the  leg  and  divided 
ill  two  i)ortions,  cutting  parallel  with  the  grain. 
Many  j)refer  tjie  drumstick  served  whole  on 
the  bone,  but,  as  a  rule,  the  meat  is  removed 


142  THE  PRACTICAL 

from  the  bone.  Place  a  little  dressing  on  the 
dish,  then  a  piece  of  the  leg  or  second  joint  and 
one  or  two  slices  of  the  breast.  Tart  fruit 
sauce,  such  as  apple,  gooseberry  or  pkun,  are 
best  served  on  a  separate  small  sauce  dish. 

TAME  DUCK  in  carving,  unless  it  is  very 
large  and  fat,  you  can  hardly  make  more  than 
six  full  orders  out  of  each  bird.  Proceed  much 
like  carving  a  jjoose.  First  remove  the  legs, 
but  do  not  separate  from  the  second  joint,  as 
the  two  together  will  not  make  a  full  order, 
then  remove  the  wings,  then  thf  wish  lioue  and 
make  two  orders  out  of  eacli  side  of  the  breast. 
When  the  duck  is  large  and  fat  three  orders 
may  be  made  from  each  side.  Serve  the  same 
as  goose. 

MALLAKD  DUCK — In  an  American  plan 
hotel  a  mallard  duck  should  make  about  four 
to  five  good  orders,  not  including  the  legs, 
which  are  not  desirable,  though  often  served. 
The  best  way  in  carving  is  to  remove  the  legs 
first,  then  the  wings,  if  they  are  not  already 
cut  off  by  the  cook.  If  it  is  intended  to  make 
but  four  orders:  cut  along  one  side  of  the  ridge 
bone  the  full  length  of  the  breast;  then,  with 
your  knife,  free  the  meat  clear  down  the  side 
to  the  wing  or  shoulder  bone  and  separate  from 
around  the  wish  bone.  This  gives  you  the 
whole  side,  which  can  sometimes  be  cut  iu  three 
portions,  but  more  often  only  two,  owing  to 
the  condition  of  the  duck  and  the  size  or  por- 
tions it  is  desired  to  serve.  Proceed  the  same 
Avay  with  both  sides  and  serve  with  a  small 
spoonful  of  jelly  on  the  side.  CAXVASBACK 
and  RED  HEAD  DUCK  are  served  about  the 
same  way. 

TEAL  DUCK— A  nice  i)lumii  teal  duck  will 
make  two  portions.  Cut  tlnough  the  center 
lengtluvays,  tluis  dividing  it  into  equal  parts. 
Place  on  dish  with  tlie  cut  or  hollow  side  down. 
Serve  with  a  little  jelly  placed  on  the  side. 

The  foregoing  are  the  most  important  roasts 
■which  come  to  the  carving  stand.  Such  dishes 
as  BOILED  TONGUE,  CORNED  BEEF, 
FILLETS  OF  BEEF,  etc.,  require  very  little 
instruction,  as  one's  natural  intelligence  will 
prove  a  sufficient  guide. 
What  Dishes  to  Use  in  Serving 

SHELL  OYSTERS  OR  CLAMS  to  appear 
most  attractive  should  be  served  on  deep  plates, 
the  hollow  of  which  should  be  filled  with  cracked 


HOTEL  STEWARD 

ice,  accompanied  by  a  quarter  of  lemon. 

BOUILLON  when  clear  siiould  be  served  in 
cups,  but  if  it  contain  vegetables  or  garnishes 
of  any  kind  regular  soup  plates  should  be  used. 

HORS  D'OEUVRES  should  be  served  ou 
five-inch  plates,  usually  with  a  leaf  of  lettuce, 
parsley  or  some  other  little  garnish  suiting  the 
occasion. 

FISH  sliould  always  be  served  ou  a  six-inch 
j)hite,  whether  breakfast,  dinner  or  supper,  as 
it  does  away  with  the  bringing  of  an  extra 
change  of  plates.  No  other  food  can  well  be 
eaten  from  the  same  plate  on  which  fish  has 
been.  A  small  portion  of  potatoes  nicely  placed 
on  one  side,  with  a  leaf  of  lettuce  or  a  small 
sprig  of  parsley  and  a  small  slice  of  lemon. 
An  order  of  fish  served  in  this  manner  will  Ije 
found  very  attractive  and  appetizing. 

ROAST  BEEF  appears  best  when  served  on 
what  is  known  as  an  eight-inch  dish.  There 
shoidd  be  but  little  gravy  unless  otherwise  or- 
dered. 

VEAL,  LAMB,  MUTTON,  TURKEY  and 
all  other  i oasts  and  boileds  should  be  served 
on  a  seven-inch,  dish,  cr  a  size  smaller  than 
that   for  roast  beef. 

SINGLE  STEAKS,  A  PAIR  OF  CHOPS, 
HAM,  FRIED   EGGS  on  seven-inch  dishes. 

MOST  ENTREES  appear  best  served  on 
six-inch  dishes.  All  VEGETABLES  unless 
served  as  entrees  or  entremets,  should  be  served 
in  what  are  known  as  bakers,  or  deep  oval 
dishes. 

All    SALADS    make   the    neatest    appearance 
when    served   on    five-inch   plates    on    a    leaf    of 
lettuce. 
Garnishing 

A  little  parsley  or  water  cress,  when  it  is 
]H)ssible  to  get  them,  using  in  their  absence  a 
leaf  of  lettuce,  and,  in  addition,  sometimes  a 
slice  of  lemon  adds  wonderfully  to  the  appear- 
ance of  many  dishes,  and  often  has  the  effect 
of  creating  an  appetite  in  those  cases  where  we 
find  it  necessary  to  cater  to  a  delicate  stomach, 
and  always  enlists  a  favorable  comment.  The 
idea  tiiiit  some  may  have  that  it  is  wasteful  or 
extravagant  is,  to  my  mind,  erroneous,  because 
the  amount  of  patronage  gained  for  the  house 
through  their  attractive  table  service  will  doubly 
repay  them  for  any  money  sj^ent  in  that  direc- 
tion. 


THE  PEACTICAL  HOTEL  STEWAKD 


143 


PARTY  CATERING. 

In  s-oiiie  placea,  the  providers  or  purveyors  to 
sociery  "s  entertainment  have  attained  for  them- 
selves enviable  positions,  which  their  gradually 
acquired  knowledge — how  to  please  and  be 
original,  what  is  new  and  elegant  in  decora- 
tions, what  and  how  to  serve  at  a  party,  a  wed- 
ding or  a  birthday,  a  ball  or  a  reception  of  any 
Mnd  or  style  have  attained  for  them. 

The  caterer,  keej^ing  himself  constantly  in- 
formed of  the  doings  in  society  principally 
through  the  means  of  papers  and  jjeriodicals 
devoted  to  those  interests,  is  prepared  to  meet 
the  demands  made  of  him,  and  not  seldom  his 
ideas  are  first  taken  into  consideration  when 
some  social  affair  is  contemplated.  In  order 
for  a  man  to  acquire  such  a  stand  the  aspirant 
should  be  possessed  of  refined  tastes  and  man- 
ners, an  affable  disposition,  and  he  must  be  a 
firm  manager,  and  as  his  business,  of  course, 
brings  him  principally  in  contact  with  ladies 
he  should  also  be  an  urbane  gentleman. 

For  his  own  success  he  nuist  be  a  good  cal- 
culator. To  get  started  in  this  business  (un- 
less one  has  some  friendly  acquaintances  in 
society,  or  can  buy  an  already  established  con- 
cern) requires  tenacity  and  a  large  sum  of 
money,  even  where  there  is  no  such  business  in 
town.  Tlie  most  successful  that  we  meet  with 
is  usually  the  man  who  started  out  in  a  small 
way,  probably  with  a  small  restaurant  and 
bakery,  where  he  was  occasionally  called  on  to 
prepare  some  special  dishes  by  ladies  prominent 
in  their  circle,  the  nicety  of  which  created  such 
favorable  impression  that  it  caused  others  to 
give  him  their  orders  for  similar  articles,  and 
the  prestige  he  so  gained  was  taken  advan- 
tage of. 

The    first    important    bit    of    catering    which 

brought   ^Ir.   A successfully  to   the   notice 

of  the  fashionables  was,  let  us  say,  as  follows: 
Mrs.  B 's  daughter  was  about  to  be  mar- 
ried.     Now   Mrs.  B was  a   veiy  prominent 

leader  of  the  ultra  fasliionaljle  set,  so  to  speak. 
While  living  in  a  large  and  elegant  mansion 
on  the  boulevard,  luxuriously  furnished,  yet 
she  was  not  prepared  to  entertain  some  four 
or  five  hundred  guests  without  some  assistance. 

She  mentioned  the  matter  to  Mr.  A (who 

usually  supjilied  her  with  salads,  ice  creams 
and  sometimes  roasts,  etc.,  on  holiday  occa- 
sions). He  seemed  so  well  informed  that  it 
was  decided  he  should  take  charge  of  the 
decorations  and  the  conducting  of  the  supper. 

Before  leaving,  however,  Mrs.  B discussed 

a    recently    given    reception    by    Mrs.    J , 


where  ;\lr.  Smith  happened  to  be  the  caterer 
in  charge,  telling  him  what  features  of  that 
affair  she  thought  very  nice  and  unique,  and  of 
others  she  disliked.  She  also  informed  him 
where  she  had  seen  a  certain  nice  piece  of 
sLatuary  and  a  pair  of  antique  vases,  and  some 
other  articles  of  decoration  which  she  thought 
would  look  very  beautiful,  and  would  harmon- 
ize well  with  what  she  had  for  the  occasion, 
and,  if  possible,  for  him  to  secure  the  loan  of 
them,    or    others    like    them,    for    the    evening. 

Mr.    A undertook   to    furnish   the    desired 

articles,  which,  as  a  man  of  good  qualities,  and 
being  well  known,  he  had  no  trouble  in  renting^ 
at  a  low  price,  he  assuming  the  risk  of  break- 
age or  loss.     The  next  morning  Mr.  A in 

company  with  a  florist,  went  to  the  residence 
of  the  lady  to  inspect  the  interior  arrange- 
ments and  the  lay  of  the  drawing  rooms,  din- 
ing rooiu,  kitchen,  etc.,  which  was  a  necessity, 
in  order  to  know  all  that  was  necessary  to 
skillfully  manage  the  affair  without  any  possi- 
ble mishap;  also  what  style  of  decorations 
would  be  most  appropriate,  and  what  precau- 
tions were  necessary  to  protect  the  guests  from 
a  possible  inclemency  of  the  weather.  When 
there  he  found  that  the  house  extended  back 
from  the  street  a  certain  distance,  with  an 
entrance  from  the  alley,  which  made  it  con- 
venient for  unloading  all  supi:)lies  in  the  rear. 
In  front  it  required  the  building  of  a  tem- 
porary canopy  from  the  curb  to  the  entrance, 
and  also  extending  a  short  distance  parallel 
with  the  sidewalk,  enabling  several  carriages 
to  land  at  the  same  time.  A  strip  of  carpet 
for  the  protection  of  the  ladies'  dresses  and 
slippers  from  being  soiled,  in  passing  to  and 
from  the  carriages  was  necessary  from  the 
landing  to  the  guests'  entrance;  it  was  also 
necessary  to  have  some  light.  He  contracted 
with  a  tent  manufacturer  for  making  and 
placing  the  canopy  (who  also  supplied  tiie  can- 
vas for  covering  the  carpets  in  tlio  rooms  where 
necessary);  also  with  an  elei-t  ricinn  lo  place  a 
row  of  incandescent  lights  under  the  canopy, 
and  change  and  place  what  ligiits  were  needed 
in  the  different  parts  of  the  house. 

After  ha\ing  decided  on  whore  the  l}ri<ial 
couple  siiould  stand  to  receive,  and  what  lioral 
decorations    were    necessary    for    all    purposes, 

the  florist  submitted  his  estimate  to  Mr.  A , 

who  also  then  ascertained  what  tables,  chairs, 
table  linens,  etc.,  were  needed,  and  what  the 
supper  should  consist  of.  It  was  found  that 
he  required  help  about  as  follows:  One  man 
iit  the  carriages;  one  man  at  the  door;  one  man 


144 


THE  TKACTICAL  HOTKL  STEWARD 


at  the  gentlemen's  coat  room  (the  hostess  de- 
cided to  have  several  of  her  maids  take  charge 
of  the  ladies'  dressing  room);  one  headwaiter 
and  his  crew  of  assistants;  four  dishwashers 
and  cleaners.     As  most  everything  \vas  cooked 

at   Mr.   A 's   restaurant    he   needed   only   a 

small  kitchen  crew  for  serving.  He  also  en- 
gaged a  private  detective,  who  appeared  in  full 
dress  as  if  a  guest,  whose  duty  it  was  to  no- 
tice any  unbidden  visitors  that  often  appear 
in  large  crowds.  The  policeman  who  was  on 
that  beat  was  asked  to  remain  around  and  see 
that  no  crowds  collected  to  annoy  the  guests 
in  passing  in  and  out. 

On  the  day  of  the  wedding   Mr.  A was 

given  entire  charge  of  the  house.  All  arrange- 
ments and  decorations  Avere  left  to  hi3  own 
judgment.  In  the  dining  room  the  tables  were 
arranged  in  place,  suiting  the  size  and  shape 
of  the  room.  On  the  side  of  the  dining  room, 
opposite  the  entrance,  was  the  bride 's  table, 
about  ten  feet  long,  on  which  was  placed  the 
bride's  cake.  The  center  of  the  side  facing 
the  dining  room  entrance  were  placed  two  seats 
for  the  bride  and  groom.  Next  to  the  bride, 
the  groom's  father;  next  to  the  groom,  the 
bride 's  mother.  The  clergyman  sat  next  to  the 
bride's  mother,  and  his  wife  next  to  the 
groom's  father.  The  groom's  mother  next  to 
the  clergyman,  and  the  bride 's  father  next  to 
the  clergyman 's  wife.  The  balance  of  the 
tables  were  small,  seating  but  four  guests.  In 
the  hall  was  placed  a  table  upon  which  were 
some  pajier  boxes  containing  pieces  of  wedding 
cake  neatly  tied  up  with  tiny  ribbons,  which 
were  to  be  handed  to  the  guests  by  a  young 
lady  as  they  passed  out. 

In  the  pantry  the  headwaiter  with  his  as- 
sistants, receiving  and  unpacking  all  the  crock- 
ery, silverware,  cut  glass,  linens,  the  coffee  and 
hot  water  urns,  punch  bowl,  etc.,  counting  and 
cleanino  them,  setting  the  hot  water  and  coffee 
urns  and  placing  under  them  gas  burners.  The 
riilver  urns  and  punch  bowl  \vere  placed  on  the 
sideboard  in  the  dining  room.  They  then  set 
the  tables,  using  very  little  and  simple  decora- 
tions. 

In  the  kitclien  the  cooks  have  charge  of  pre- 
paring such  dishes  as  could  not  be  done  at  the 
.restaurant,    also    heating   such    dishes   as   were 
necessary.     The  menu  consisted  of 
Bouillon    in   cups 
Bread  sticks  and  sandwiches 
Chicken  patties 
Lamb  cutlets  with  peas 
Fresh  lobster  mayonnaise 
Russian    salad 

Ice  cream  Cake  Violet  charlotte 

Cheese  and  crackers  Coffee 


'lilt'  bouillon  w;is  ser\od  in  heated  cups,  and 
bread  sticks  were  placed  on  folded  napkins  ia 
front  of  the  guest.  One  chicken  pattie  and 
one  lamb  cutlet  were  placed  on  the  same  i)late 
and  i)assed  to  each  guest.  Then  punch  was 
served.  The  other  articles  excepting  coffee  and 
ice  cream  were  already  on  the  table,  where 
each  guest  was  helped  to  what  he  wished  by 
an  attending  waiter.  The  coffee  passed  to  the 
guest  in  a  cup  and  spoon  was  served  (without 
saucers)  Mith  some  wliipped  cream  ready  to 
drink. 

After  the  guests  had  left,  the  headwaiter  and 
assistants  began  to  clear  up,  cleaning  all  the 
dishes,  glass  and  silverware,  counting  and  re- 
packing urns  in  chamois  bags,  making  a 
memoranda  of  everything  that  was  damaged 
or  missing.  The  other  help  removed  the  canopy,, 
and  in  short,  the  entire  house  was  placed  in  its- 
normal  condition  before  Mr.  A 's  help  left 

it.     In  the  days  following,  Mr.  A received 

many  compliments  from  those  who  had  been 
there.  The  supper  was  served  to  perfection, 
nothing  liad  been  lost,  and  very  little  broken, 
and  by  his  skillful  management  had  relieved 
the  hostess  of  a  great  deal  of  annoyance. 

On  another  occasion,  shortly  afterwards, 
Mr.  A served  a  buffet  breakfast  at  a  wed- 
ding where  everything  was  placed  on  the  tables, 
(similar  to  a  buffet  luncheon).  These  and 
several  subsequent  undertakings  which,  like  the 
first,  above  described,  all  managed  successfully, 
brought  him  prominently  before  the  public  as  a 
skilled  caterer  of  good  taste.  His  reputation 
was  established.  Xo  society  affair  was  strictly 
up  to  date  unless  he  was  in  charge  of  the 
service.  He  now  has  an  elegant  office  and 
sample  room  located  in  tlie  fashionable  district 
of  the  city,  in  connection  with  an  elegant  cafe 
and  restaurant  located  on  the  ground  floor. 
He  has  a  full  line  of  samples  of  everything- 
pertaining  to  the  business,  and  carries  a  stock 
of  i)orcelain,  silver  and  cut  glass  tableware  of 
tlie  latest  designs,  from  which  his  patrons  may 
clioose  when  engaging  him,  and  for  which  he 
charges  accordingly.  In  the  working  depart- 
ment he  is  fully  equipped  to  meet  all  demands. 
He  can  send  out  and  have  several  parties  served 
at  tlie  same  time.  His  furniture,  such  as 
chairs  and  tables,  are  made  to  fold,  so  they 
will  take  but  very  little  room  in  transportation. 
His  coffee  and  water  urns,  of  which  he  has  a 
number  of  different  sizes,  are  all  jirovided  with 
alcohol  and  gas  burners.  His  packing  cans, 
in  \\liich  creams,  ices,  etc.,  arc  jiacked  for 
transport  are  all  enameled,  that  nothing  so 
packed  can  contract  a  foreign  taste. 


THE  PRACTICAL 

Mr.   A has   a   most   admirable   system   of 

counting  and  elieckiug-  everything  before  leav- 
ing his  place;  again  on  arrival  at  the  house 
■where  the  serving  is  done;  and  then  again  on 
being  returned.  He  always  knows  when  and 
where  anything  is  lost  or  broken  and  on  whom 
to  place  the  responsibility  for  loss  or  breakage. 

He  has  quite  a  library  of  books  on  every- 
thing pertaining  to  the  culinary  art,  and  of 
11.' e  catering  business.  He  keeps  informed  on 
all  the  latest  events  of  society.  The  most 
difficult  j)art  of  his  business,  he  finds,  is  in  de- 
vising new  ideas  with  which  to  meet  the  general 
approval  in  his  patrons'  efforts  to  outdo  one 
another  in  entertaining  their  friends. 

The  foregoing  is  an  illustration  of  conduct- 
ing the  catering  business  on  a  large  scale,  sujIi 
as  few  can  afford,  and  only  in  large  cities.  It 
is  usually  conducted  in  a  more  moderate  way. 
In  most  alt  communities  you  v,  ill  find  both 
men  and  women,  usually  good  cooks,  who  make 
a  living  by  going  to  i^rivate  houses  to  do  the 
cooking  and  preparing  for  parties. 

A  Great  Catering  Feat 

The  following  account  of  a  catering  feat,  in 
■which  a  Chicago  establishment  distinguished 
itself  in  Canada  soil,  is  reproduced  from  the 
National  Hotel  Beporter: 

The  scene  of  the  service  is  a  beautiful  spot. 
It  lies  between  the  ornate  offices  of  the  Messrs. 
Walker  and  the  river,  and  is  laid  out  in  the 
sliape  of  a  lawn  three  hundred  by  one  hundred 
f>nd  fifty  feet,  divided  by  a  gravel  walk  from 
liver  to  offices,  and  flanked  on  three  sides  by 
a  box  hedge,  and  on  the  office  side  by  a  mam- 
moth fountain  and  bed  of  tropical  plants. 

Two  tents  were  used  on  this  occasion ;  one 
sixty  feet  in  diameter,  the  other  forty  feet  in 
diameter,  to  suit  the  proportions  of  the  lawn 
on  either  side  of  walk.  Surmounting  one  lent 
Avas  the  American  flag,  while  the  Union  Jack 
floated  proudly  from  the  pinnacle  of  the  otiier. 
The  tables  in  either  tent  surrounded  the  cen- 
ter pole,  and  here  the  chefs  and  waitcis  had 
produced  the  marvelous  efl"ei't  which  so  cap- 
tivated the  guests  on  their  arrival.  The  i>lan 
of  decoration  was  somewhat  similar  in  either 
tent,  enough  difference  of  arrangement  being 
nuide  to  avoid  absolute  sameness.  Sniilax  and 
asparagus  ferns  encircled  the  center  pole,  and 
tall  vases  of  American  Beauty  loscs  were 
jilaced  around  its  liase.  Wide  red,  white  and 
blue  ribbons  in  alternate  colors  were  strctciicd 
from  the  edge  of  the  table,  and  carried  half 
way  up  the  center  pole,  where  they  were  fas- 
tened in  festoons.  Candelalira  with  xaricol- 
ored   shades   were    placed    upon    the   table,    and 


HOTEL  STEWARD 


145 


the  blending  of  color  with  that  of  the  ribbons 
was  harmonious  and  beautiful. 

The  ornamental  j)ieces  consisted  of  Cornu- 
copias, five  feet  from  mouth  to  tip,  and  a  foot 
in  diameter  at  the  mouth,  made  of  white  and 
gold  pa.steboard,  and  tied  with  wide  ribbons 
of  red,  white  and  blue  alternately;  these  were 
laid  against  the  center  pole,  and  extended  out 
upon  the  table  to  within  a  foot  or  two  of  the 
edge.  They  were  filled  with  fruits  and  added 
greatly  to  the  appearance. 

Large  baskets  and  jiunch  bowls  made  of 
nougat  were  also  filled  with  fruits.  On  op- 
posite sides  of  the  table  were  enormous  plat- 
ters, each  containing  a  salmon,  weighing 
twenty-five  pounds,  en  mayonnaise.  One  of  the 
most  beautiful  pieces  was  a  crown  (the  emblem 
of  Messrs.  Hiram  Walker  &  Sons,  Limited) 
made  of  beef  tongues,  en  jellie,  and  sur- 
mounted with  an  anchor  of  stearine,  tied  \?ith 
narrow  red,  Avhite  and  blue  ribbon,  and  suj)- 
porting,  the  American  and  British  flags  in  silk, 
one   on   either  side. 

Other  pieces  wece  lobster  en  aspic,  jellies 
filled  with  small  fruits,  boned  chicken  and 
game  in  aspic,  beef  a  la  mode,  ornamented 
hams,  salads,  etc.  Besides  an  elaborate  menu 
of  bouillon,  salads,  cold  meats,  fruits,  sand- 
wiches, ices,  lemonade,  coffee,  punches,  etc., 
Munnn  's  extra  dry  was  served  with  lavish  hand. 
Added  to  this  a  special  brand  of  cigars  was 
served,  made  exclusively  for  the  Messrs. 
Walker  by  Bock  &  Co.,  Havana,  and  encircled 
by  a  band  bearing  the  Walkers'  nam^. 

The  guests  were  lavish  in  their  praises  of  the 
unbounded  hospitality  of  the  Messrs.  Walker, 
and  of  the  very  excellent  service  rendered  by 
Kinsley's,  and  this  affair  must  rank  as  a  truly 
remarkable  one,  when  it  is  stated  that  it  took 
two  carloads  of  paraphernalia  and  material, 
and  forty-fi\e  cooks  and  waiters  to  serve  it,  all 
of  which  Messrs.  Kinsley  &  Baumann  took  with 
them  from  Chicago,  entering  each  item  in  their 
lengthy  iin'oice  through  the  Canadian  customs, 
and  again  through  the  American  customs  re- 
turning. Some  little  dilliculty  was  experienced 
in  j)assing  the  customs  at  Detroit  on  the  re- 
turn tri[),  the  collector  insisting  upon  the  pay- 
ment of  duty  on  all  foreign  made  articles  in 
the  outfit,  although  they  had  been  used  for 
some  time  by  llu>  catcrius,  and  duty  had  been 
jinid  on  tlicm  when  im|iorted.  But  upon  ap- 
plication to  tlie  Hon.  Lyman  J.  Gage,  Secre- 
tary of  tlie  Tieasury,  this  dilliculty  was  re- 
moved. 

The  English  as  Commercial  Caterers 

As  conunercial  caterers,  the  English  have  at- 


146 


Till-:   PHACTICAL  HOTEL  STEWARD 


tained  within  certain  limits  to  the  liigiiest  ex- 
cellence. This,  says  tlie  National  Hotel  Ee- 
porter,  is  an  outcome  of  the  incessant  eager- 
ness of  the  Briton  to  engage  in  some  sort  of 
outdoor  function  in  which  eating  occupies  a 
conspicuous  place.  Whether  for  boating  par- 
ties on  the  Thames,  tlie  races,  or  games  of  any 
kind,  the  inevitable  hamper  of  provisions  is  an 
essential  part  of  the  equipment.  Facility  and 
certainty  of  transportation  make  London  the 
center  of  alimentary  supjily  for  such  occasions. 
Years  of  experience  and  practice  have  tauglu 
English  caterers  a  system,  which  for  compact- 
ness and  completeness  has  attained  absolute 
perfection.  One  London  establishment  provides 
a  luncheon  hamper,  from  wliich  are  evolved  a 
table,  the  comestibles  and  table  furnishings  to 
be  placed  upon  it.  This  package  may  be 
opened,  and  in  less  than  five  minutes  the  table 
is  set  up,  dressed  with  linen  and  a  service  of 
silver,  china  and  cutlery.  The  eatables,  which 
are  included  in  the  hamper,  consist  of  boeuf 
braise,  of  which  six  tons  are  sold  weekly  by 
one  caterer;  mayonnaise  of  salmon,  ehaud- 
froid  de  foie-gras,  aspic  of  ortolans,  perdreaux 
a  la  gelee,  etc.,  according  to  the  price  paid, 
which  does  not  exceed  $1  a  head,  all  of  the 
accessories  included.  This  package  is  delivered 
free  of  charge  within  a  reasonable  distance  of 
London.  Another  firm  of  caterers  likewise 
provide  hampers  for  boating  and  picnic  par- 
ties, but  they  do  not  include  a  table  as  an 
adjunct.  Their  hampers  contain  linen,  china 
and  plate,  pigeon  pies,  ox  tongue,  pressed  beef, 
salads,  bread  and  butter  and  cheese,  all  of 
which  are  furnished  at  a  cost  of  80  cents  a 
head.  This  firm  not  only  feeds  its  patrons,  but 
also  owns  steam  lanuches  and  house  boats  for 
use  on  the  Thames,  which  may  be  engaged  at  a 
moment's  notice,  equipped  for  occupancy  for 
any  length  of  time.  The  firm 's  agents  call 
every  day  for  orders,  and  all  that  the  lessees 
need  consider  is  the  enjoyment  of  the  moment ; 
every  complication  of  housekeeping  being 
eliminated  by  the  payment  of  a  fixed  sum. 


Ready  for  Gridiron  Dinner 
From  The  Hotel  Monthly 

An  interesting  feature  of  our  Washington 
visit  was  a  tour  of  the  New  Willard  with  As- 
sistatnt  Manager  II.  E.  Bates.  We  were  there 
just  in  time  to  see  the  big  tenth  floor  ball  room 
decorated  and  set  up  for  the  Gridiron  Club 
banquet,  at  which  President  Wilson  was  to  get 
his  first  jolly  roast.  The  tables  were  set  for 
250;  the  floral  decoration  profuse;  the  room 
staged  for  the  versatile  stunts  of  journalistic 
genius,  and  the  makeup  room,  adjoining,  with 
all  the  paraphernalia  ready  for  the  clever 
"take-offs." 

A  clever  feature  of  this  banquet,  to  insure 
good  service,  was  observed  in  the  service  hall. 
Here  was  printed  in  large  type,  occupying  a 
space  two  by  four  yards,  the  menu,  together 
with  special  instructions  for  the  service  of  each 
course,  so  that  there  was  no  excuse  for  any  mis- 
take or  irregularity  of  any  kind  in  delivering 
service  as  it  should  be.  (See  description  of  this 
service  on  pages  146  and  147.) 


SCHEDULE  OF  SERVICE 
for  Gridiron  Dinner 

In  a  letter  from  Washington,  mention  is  made  of 
the  famous  Gridiron  Dinner  served  in  the  New 
Willard  Hotel,  where  the  most  brilliant  wits  of 
America  toast  and  roast  to  their  hearts'  content. 

In  the  letter  reference  is  made  to  the  precau- 
tions taken  by  the  hotel  to  insure  good  service;  in 
particular,  the  "  bulletin  of  instructions"  for  the 
waiters,  which  is  printed  in  such  large  letters  that 
it  can  easily  be  read  from  a  distance. 

We  asked  for  a  copy  of  this  bulletin,  and  Man- 
ager Hight  has  very  kindly  given  permission  for  it 
to  be  printed  in  The  Hotel  Monthly,  together 
with  the  following  explanation  why  such  a  sched- 
ule is  carried  out: 

"Owing  to  the  peculiar  nature  of  the  Gridiron 
dinners,  where  service  must  be  prompt  and  exactly 
on  the  minute,  it  has  been  found,  after  many  years 
of  study,  that  instructions  should  be  given  to  the 
waiters  before  each  dinner;  and,  in  order  to  carry 
out  this  idea,  the  management  inaugurated  the 
system  of  the  printed  schedule  on  oil  cloth,  which 
you  saw  at  the  time  you  where  here." 


NOTICE 

WAITERS  &  HELPERS 

Must   line   up  in  numerical 

order  each  time  before 

entering  room. 

WAITERS  &  HELPERS 

Must    all    leave    room 
between  courses. 

NOTICE    TO   WAITERS 

In  every  case  when  there  is  a 
change  of  plates  ; 

THE  HELPER  will  carry  the  tray 
with  10  clean  plates  on  it. 

THE  WAITER  will  take  the  plates 
from  the  tray,  one  at  a  time,  and 
put  them  on  the  table,  removing  at 
the  same  time  the  plate  that  has 
been  used,  and  putting  it  back  on 
tray.  After  the  10  plates  of  the  sta- 
tion have  been  changed,  the  HELPER 
will  carry  the  tray  to  pantry. 

The  trav  must  never  be  placed 
on  the  floor,  hut  must  be  held  by  the 
helper  in  his  hands,  all  through  the 
operation. 


THE  PKACTICAL  HOTEL  STEWARD 


147 


o 

> 

w 

o 

H 

Q 
H 


O 
Q 

o 


E 
O 

z 

a 


Q  i 


a 


en 

•  p-H 

cd 
H 

Ph 

H 


o   H 


0) 
C 


< 
< 

CD 

Q 
Z 
< 

< 


■•-> 

Si  I 

tn     CO  '^ 

O)     ^  tn 

^     >  fi 

*-•          ii-H  S 

03      OJ  ^ 

w      CO  O 

C^   C^  -oc 
WHO 

H     dn  -^ 

*:::3  J  ^ 

^  H  ^ 

^  ffi  m 


E 

o 

c 


UJ 

o 

Q 

z 

< 

c/3 
UJ 


CO 


^    Cd 


iS    Cd 
'a  'a 

Pi  ^ 


o 


o 


Cd 


a; 

o 

Cd 

CO 

Cd 

CO 

a 
o 


CV]   ^    O 


LL  < 


1^ 

o 

cd 
•ojo 


3h    c« 


cd 
a 

en 
o; 
•I— I 
;-i 
;-i 
cd 

0^ 
H 

H 


o 

tn  _o 

.  .    Cd  o 

o       ,  "^ 


tn 


'-*->    h-A   -I- 

"a 


a  3-1 


O  O) 

C  <:C 

c«  " 

Urn  ^ 

LU  ^ 


Cd     a» 


a; 

•OjO 

> 

CO 

Cd 


cd 


bO 

C 

Cd 

P^    J2 


< 


a 

CO 

a 

a; 

■4-> 

.1— ( 
a 

Cd 

cd 

a 

;h 

^-1 

O) 

o; 

o 

-M 

•  ^H 

> 

C 

;-i 

o 

CJ 

v: 

-(-> 

3 

O 

Ph 

^ 

a 
Cd 
(-1 

;h 
+-» 

f-*  > 
^  ;-< 

Zed     cu 
O        CO 

El  P:J  P^ 
<  H    H 


en 

;-• 
(U 

el 
Cd 
o 
a> 

tn 
en 

Cd 

a 

P^ 
H 
H 


W    a; 
^    en 


D     en 
i2    t^    en 

a>   a 

c 
a 

o 


C    ^ 

0) 

cd 


H  Pk 


C/3   S 

Oi 


CO 

a; 

•0£ 


tH    Cd 

4-1 

0)  •OjO 
•Of)  G 
t-.    --3 

iS  -^ 

O 

o 


a; 


Q 
Z 

^  a 
a   o 

Z  ^ 

<  2 


en 
cd 


'o  cd 

CO 

P^  0^ 

t/)  W  W 

5;  Oh  H 

^  hJ  "^ 

<  W  < 

-J  K  ^ 


Cd  Cd  3 

•OjO  cd  m! 

,5  '^  -^ 

°  §  i 


CO 


«^  c  2 

CO  CO  ^ 

o;  0)  *"' 

f-i  Cd  >; 

0)  ' — I  s 

CO  a  cd 


CO 

a; 

'a 

> 

o 
o 

73 


cn 

t-i    cd 

=3 


Cd 


cd 


o 

CO     cn 
o;    <v 

4->        -(-> 

cd     Cd 


»   a   a 
C    Cd    -^ 

^  13    C 

cn 


73 
cd 


73 
cd 


6  ^ 


o 

cd 
H 


CO  en 

a       a 

o         o 

>.  >. 

CO    cd  CO  cd 

f-<  (-{ 

+-)  -(-> 

CO    _H      CO    , I 

«-i  S   *-'  S 

g  g  g  § 

P::;   o  Q^  o 

H    CO  y  cn 

5   »^    CO  Ph  en 
t/3 


cn 

.^    cd 

^    cn 

Cd   c 


cd    ^ 

CO     -M 

a  cd 


o 


bO  a 
C  P 
Cd   <^ 


a 
■> 

(-( 

CO 


a;    > 

piii    cd 
cd    oi 


148 


Till-:    I'HACTICAL 


A  FIVE  DAYS'   TRIP  TO  NEW  ORLEANS 
ON  THE  MISSISSIPPI  RIVER 

When,  in  the  fall  of  190i),  President  Taft 
acfepted  the  invitation  of  the  Deep  Waterway 
Association  to  attend  their  annual  convention, 
to  take  place  at  New  Orleans,  and  participate 
in  a  trip  down  tlio  river  for  the  purpose  of 
ascertaining  the  condition  of  the  Mississippi 
Kiver  as  a  navigable  stream,  the  Deep  Water- 
Avay  Association,  and  the  Business  Men's 
League  of  St.  Louis  joined  hands  in  equipping 
two  boats.  One  of  the  boats  was  ecjuipped  by 
the  league,  to  carry  the  governors  from  various 
states  who  had  accepted  an  invitation  to  be- 
come guests  on  this  occasion.  The  Deep 
Waterway  Association  equipped  tl'.e  second 
boat,  on  which  they  were  to  accommodate  a 
number  of  U.  S.  senators  and  congressmen  who 
had  similarly  accei)ted  to  become  guests  on 
that  occasion. 

Xow,  as  there  were  no  regular  steamboats  in 
service  that  could  be  chartered  for  this  pur- 
pose, it  was  necessary  to  arrange  with  a  com- 
pany plying  to  the  northern  end  of  the  stream, 
and  owing  tu  the  lateness  of  the  season  these 
boats  had  been  placed  in  winter  quarters,  but 
arrangements  were  soon  made  and  they  were 
chartered. 

We  were  then  called  on  by  the  Business 
Men's  League,  and  the  president  of  the  Deep 
Waterway  Association  to  take  charge  and 
equip  these  two  boats  and  see  that  their  guests 
were  not  only  fed,  but,  also,  to  see  that  they 
were  supplied  with  all  the  comforts  of  a  guest 
in  a  first  class  hotel. 

It  required  a  complete  outfit.  The  only  items 
of  use  for  the  occasion  on  the  boats  were  the 
ranges,  broilers,  bake  shop  outfit,  a  few  pots 
and  pans  and  the  ice  boxes.  The  linens  were 
not  of  the  necessary  quality  or  quantity.  The 
dishes,  glassware  and  silver  were  not  as  de- 
sired, also  the  bedding  was  short.  For  the 
regular  steamboat  steward  there  would  have 
been  notiiing  difficult  to  equip  a  boat  for  the 
regular  season  passenger  business,  but  for  a 
hotel  man  to  undertake  this  at  a  time  when 
he  is  otherwise  a  busy  man,  requires  consider- 
able work  over  time,  for  all  eiiiergeiicles  must 
be  prepared  for. 

As  it  was  several  days  before  the  steamer 
Avould  be  delivered  to  us,  1  began  first  by  nmk- 
ing  the  bills  of  fare,  beginning  with  the  boat 
on  which  the  governors  were  to  be  entertained. 
There  were  to  be,  all  told,  about  8.5  men,  in 
addition  to  the  executive,  a  committee  on  en- 
tertainment from  the  Leftgue,  and  the  press. 
There  were  to  be  two  banquets,  five  breakfasts, 
fi'-e  lunclips  and  thi-ee  regular  dinners. 


HOTEL  STEWAHl) 

The  first  banquet  \>as  on  the  fiist  night  out, 
to  the  President,  who  was  on  another  boat 
with  other  invited  guests.  There  were  seated 
about  12;').  The  second  banquet  was  to  the 
senators  and  congressmen  on  the  second  boat 
under  our  cliariic.  The  other  meals  Avero 
regulai'. 

After  these  menus  were  finisiied  I  duplicated 
the  same  for  the  second  boat,  which,  in  addi- 
tion to  the  senators  and  congressmen  aboard, 
included  members  of  the  Deep  Waterway  Asso- 
ciation, in  all  about  250.  The  meals  were  all 
regular  with  exception  of  one  banquet  on  the 
night  of  the  28th  of  December  to  the  President 
and  his  party.  After  having  finished  the  bills 
of  fare  we  had  to  estimate  the  food  supplies 
necessary  for  each  meal.  In  this  had  to  be 
included  the  feeding  of  the  help  and  the  regu- 
lar boat  crews  from  officers  to  deckhands; 
but  this  could  not  he  done  until  the  boats  ar- 
rived and  were  placed  at  our  disposal.  When 
they  finally  arrived,  three  days  before  sailing 
time,  we  found,  first,  that  the  boat  crews,  in 
accordance  with  the  laws  of  navigation,  were 
for  each  of  the  tw^o  boats. 

1    master. 

1   first  (ifficor. 

1  second  officer. 

2  pilots. 

1  boat   steward   (ir  jirdpirt.v   n^au. 

2  cHKincers. 
2  oilers. 

1  cai-penter. 

1!  captains  of  tlie   watcli. 

1  watchman. 

S  firemen    ami    clerkli.inds. 

1  officers"   waiter. 

2  deckhands. 

Crew  necessary  for  tlii'  <aliiii  and  kitchen  on 
I  lie  first  boat  : 

1  beadwaiter    .t;7.00   iier  day 

7   waiters    ,".00      " 

.'i   busses     2.00      ■• 

2  porters    l..-.(l      " 

1    chef    7.00      •' 

1    second   cook    .".oo      "        " 

1    third    cook    ."i.oo      '• 

1    pastry    cook    ."p. 00 

1    belper 

1    colTce   man    2.00      '• 

1    fireman    2.00      " 

.T   pantrymen    ' 2.00      '■        " 

1    barman    7.01) 

1  second    barir.an    4.00 

2  porters    2.tiO      " 

1  head   (al)in   steward 2.00 

4   cabin   boys    1.2."i 

2  bell  boys 1.2.->      " 

1    barlier 

1  v.-il.'t    

2  laundry   women    (colored) ]..">() 

7   m',:sicians     

1    clerk    

The  crew  on  the  second  lioat  \\ere  the  same, 
with    (>xception   of   fi\e  extia   waiters   and   three 


THE  PKACTICAL  HOTEL  STEWARD 


149 


"buss  boys  and  two  extra  dish  washers. 

This  is  not  a  crew  to  make  money  with  in  a 
restaurant  or  cafe,  as  far  as  the  wage  scale  is 
■concerned,  but  simply  a  case  of  getting  the 
Tcry  best  men  for  first  class  s-ervice  at  a  time 
•of  the  year  when  all  good  help  is  busy.  Most 
■of  the  men  obtained  furloughs  for  the  occasion 
from  other  houses,  and  as  this  was  an  enter- 
tainment from  beginning  to  end  no  expense 
■could  be  spared  to  give  the  best  possible  serv- 
ice, which  is  not  possible  with  a  class  of  lielp 
"that   is  always  looking  for   a   job. 

Here  are  71  employes  which  must  be  taken 
<;are  of  in  addition  to  the  guests,  and  in  mak- 
ing up  the  supply  list  due  allowance  had  to  be 
made  for  the  class  of  food  usually  fed  to 
steamboat  hands. 

After  the  menus  were  completed  the  work 
■of  making  up  the  supply  list  and  engaging  the 
help  was  next  in  order.  The  task  of  making 
up  the  supply  list  is  no  doubt  very  much  like 
a  dining  car  superintendent  does  it.  I  tabu- 
lated the  items  as  they  appeared  on  the  bills 
of  fare,  M-hich  gave  me  the  opportunity  to  esti- 
mate how  many  steaks,  portions  of  chops,  eggs, 
etc.,  would  be  served.  The  menus  were  very 
brief,  which  assured  good  cooking  and  first 
class  service.  The  ice  cream  was  taken  and 
re-iced  daity,  and  so  kept  for  the  needs  of  the 
trip.  In  order  to  have  fresh  milk  and  cream 
I  had  ordered  these  to  be  delivered  at  several 
of  the  landing  places;  also  fresh  bread  at 
Memphis  and  Vieksburg.  At  the  latter  landing 
I  had  arranged  for  a  delivery  of  fresh  gulf 
fish  and  oysters  for  Friday.  The  menus  were 
so  arranged  that  as  we  came  farther  South 
Southern  dishes  were  offered,  and  for  the  last 
morning  I  arranged  that  the  coflfee-man  make 
Creole  coffee.  The  waiters  carried  a  tray  with 
a  cup  of  black  Creole  coffee  to  the  state  room 
of  each  guest,  knocking  on  the  door,  and 
offered  a  cup.  Many  of  the  guests  were  up 
rather  late  the  night  before  and  felt  more 
like  sleeping,  incidentally  telling  the  waiter 
something  which  he  did  not  consider  drawing 
room  language.  After  we  landed  at  New  Or- 
leans tlie  trip  on  botli  boats  under  our  charge 
was  voted  the  most  delightful  tiiey  had  ever 
taken. 

The  following  are  the  iiicuus  wiiich  were 
served  at  each  meal  during  the  trip: 

TIIK    BANQUET    TO    I'UESIDKXT    TAFT. 

Iluitrps    mignonette 

Creme  de  volaille,  eluintUly 

Olives  Celery  Ainandes  Salee  IJadis 

Riz-de-veau  brais('>  Toulouse    en    eroiistadc 

Supreme   de    pintade,    bifrarade 

Choux  fleur  Petits   pois 

Pommes   rissolee 


Laitue    et    pamplemousse 

Bombe  nesselrode 

Friaudiscs 

Cafe 

VINO    DE    I'ASTO 

FOIiSTKK    JESIITEX    GAUTEX    1.S07 

PoMMEKV    HIUT 

APOI. LIN  AIMS 

CIGARS 


THE     BAXgiET     TO     THE     GOVERNORS     AND 

coN<;uEss>n:x. 

Blue   Points 

Pin    inomy    piel^lrs  Salted  almonds 

Celery  Olives  Radishes 

Potage   St.    Germain 

Filet  of  red  snapper.   Creole 

Cucumbers  I'otatoes,     Mark    Twain 

Braised    sweetbreads,    forestiere 

.Tune  peas  Sweet  potatoes 

Spring    turlvey,    eranberry    sauce 

okra   and   tomatoes  Mashed   i)otatoes 

Endives,    roquefort  dressing 

Ice  Cream  Assorted  cakes 

Camembert 

Coffee 

5IAUTIXI    CI  I CK TAIL 
lU'DESHEIMEi; 
CHAMPAGNE  : 

KRl'G     BRUT     I'RIVATE,     CUVEE 
CIGARS 


BREAKFAST— OCTOBER    2G,    1900 

Grape   fruit 

Cereal 

Omelet  aux  fines  hcrbcs 

Lamb  chops 

Cape  Girardeau  farm  sausage 

Fried    potatoes 

Missouri   corn  cakes  with   molasses 

Hot    bread 

Coffee 

WHITE    ROCK 

CATERING    UNDER    THE    MANAGEMENT    OF    MR.    LYMAN 

T.    HAY,    OF  THE    PLANTERS    AND   JEFFERSON 

HOTELS.        MR.     .T.     D.     TELLMAN, 

.SUPERINTENDEN  T. 


BREAI-CFAST—ocToHKK    27.    1000 

Fruit 

Cereal 

Sirloin   steak 

Ham    and   eggs 

Southern   hash   with   green   peppers 

Hot  bread 

Griddle   cakes 

Coffee 

W  II  TIE     UnCK 


P.UEAKKAST   -ocTcpiiKi!    I'^S.    1000 

Fruit 

Cereal 

Omelet  Creole 

Tennessee    farm    sausage 

I.amb  chops 

Potatoes 

Egg  bread 

Hot  bread 

Coffee 


WHITE    ROCK 


150 


BRKAK  FA  ST— OCTOBER   29,    1909 

Sliced   oranges 

Cereal 

Fried  or  stewed  oysters 

Spanish  niael<erol 

Fried   potatoes 

Rolls 

Corn  cakes 

Creole  coffee 

WHITE    UOCK 


THE  PRACTICAL  HOTEL  STEWARD 

DINNER— OCTOBKU  2G,   1900 
Beef  broth   with  barley 


BRKAKFAST— OCTOBER   30,    1909 

Orape  fruit 

Cereals 

Bacon   and   eggs 

Jambalaya    Creole 

Corn  cakes 

Rolls 
Creole  coffee 

WHITE    UOCK 


LFXCIIEOX — OCTOBER   2G,    1909 

Caviar  on   toast 

Mississii)pi   river  soft   shell   turtle   soup 

Relishes 

Mutton    chops,    pickled    walnuts 

I'otatoos 

Apple  pie 

Ice  cream 

Coffee 

WHITE    ROCK 


LT'XCIIKOX — OCTOBER   27,    1909 

Bouillon 

Relishes 

Minced  tenderloin,  bordelaise 

Fried    chicken.    Southern    style 

Corn  pones 

June  peas 

Bread  pudding 

Pie 

Coffee 

WHITE    ROCK 


LT'NCIIEON- OCTOBER  28,   1909 

Scotch  broth 

Relishes 

Turk<'y  hash.   Southern   style 

Sniall   tenderloin.   bernais(> 

Sti'inglcss  beans,   Xormande 

Indian  pudding 

Tie 

Coffee 

WHITE    ROCK 


U'XCIIEOX — OCTOBER   29,    1909 

Ilors    d'oeuvres 

Red    snapi)er,    New    Orleans 

Fork    cluips,    soubise 

Browned  potatoes 

Su(<(>tash,   Southern  stylo 

Pastry 

Coffee 

WHITE    ROCK 


(All 


LTXCIIEOX- OCTOBER   no,    1909 

ady    to    land    at    Xew    Orleans    five    hours 

overdue.      Served)  : 

Sandwiches   assorted 

Cold  meats 

A   salad 

BoW'l    of   punch 

Coffee 


Relishes 

Roast  beef  an  jus 

Broiled  chicken 

Candied   yams  .Tune   peas 

Salade  de  saison 

Ice  Cream  Cakes 

Cheese 

Coffee 

WHITE    ROCK 

DIXXER— OCTOBER  27,  1909 

Army  bean  soup 

Relishes 

Sweetbread  braise,    princess 

Young   turkey 

Cranberry   sauce  Potatoes 

Lima  beans 

Tomato   salsKl 

Ice  cream 

Cake  Cheese 

Coffee 

WHITE    ROCK 


ArOI.LlSARIS 


DINNER — OCTOBER  28,  1909 

Puree  Jackson 

Celery  Radishes  I'ickles 

Braised   lamb,   currant  jelly 

Browned    potatoes 

Roast   chicken,    bread   sauce 

Turquoise  salad 

Ice  Cream  Cake 

Coffee 

WHITE    ROCK 

The  following  is  the  list  of  supplies  taken 
on  the  first  boat  for  85  guests  and  for  about 
71  employes  who  drew  pay  (also  there  were 
several  men  not  counted,  as  they  gave  their 
service  for  the  trip),  making  a  total  of  about 
160  to  be  fed  for  five  days  going  down  the 
river,  and  about  50  in  nil  returning  with  the 
boat,  which  took  seven   days  to  St.  Louis. 

80  qt.  ice  cream 

4  gal.  olives 
10  doz.  celery 

5  lbs.  salted  almonds 
5  doz.   radishes 

1  doz.   cauliflower 

3  c/s  June  peas,   6  doz. 
180  bu.  potatoes 

G  bu.   lettuce    (heads) 

4  bx.  grape  fruit    (.54) 

2  bu.  sweet   potatoes 

2  doz.  young  onions 

5  lb.   Swiss  cheese 

.■">  lb.  American   cheese 

5  bu.   navy  beans 

3  doz.  gal.  tomatoes 

3  c/s  lima  beans 

4  gal.   cranberry   sauce 
800  blue  points 

1  doz.   fowls 

6  doz.   pair  sweetbreads 
43  guinea  fowls 

G  beef  shanks 
120  broiling  chickens 
80  lb.  turkey 
SO  lb.  lamb 


THE  PKACTICAL  HOTEL  STEWARD 


151 


8  mutton  racks 
20  beef  tenderloins 

5  beef  loins,  cheap,  for  help 
8  beef   ribs,         "  "       " 

6  beef    butts,      "  "        " 
100  pork  loins 

1    whole  veal,  75 
50  lb.   sausage 

3   Xo.  1  ribs 
100  lb.  corned  beef 
30  lb.  farm  sausage 
25   lb.  sausage  for  help 
100  lb.  lamb  stew 

1  doz.  brains 
50  lb.  lard 

6  star  hams 
12  star  bacons 
20  California  hams 
64  dry  salt  belly 
50  spare  ribs 

3  lb.   caviar 
25  lb.   rice 

35  lb.  red  snapper 

35  lb.   Spanish  mackerel  at   Vicksburg 

5  gal.  oysters  at  Vicksburg 

1  doz.  gal.   peaches 
%   doz.   gal.   pumpkins 
%   doz.  gal.  blueberries 
15  tins  mushrooms 

1  doz.   fresh  pineapple 

5  gal.  com.  vinegar 
%   doz.  pt.  tarragon 

4  lb.  comr.  yeast 

0  brooms 

1  doz.   scrub  brushes 
%  doz.  pastry  brushes 
38  hu.  charcoal 

1   bx.  clothespins 
3  pks.   toothpicks 

1  c/s  soap  and  lye 
3  bx.  common  soap 
3  gross  toilet  soap 

14   doz.  mops,  32  oz. 

2  gross  safety  matches 
1  bx.  toilet  paper 

6  galv.   iron   pails 

5  lb.  whitening 
1  gal.   pickles 

1  gal.  currant  jelly 

2  bx.   chicory 

3  c/s  tomatoes    (0  bsk.   each) 
2  qt.  pin  money   pickles 

%   hu.  dry  peas 
2  doz.  cucumbers 

1  c/s  okra 

2  roquefort  cheese 

1   doz.   cametiibert  cheese 

1   gal.   fresh   soft  turtle  meat 

1   qt.   pickled  walnuts 

4  bx.  apples 

1  doz.  gal.   apples 
300  lb.   cornmeal 

3  lb.   pearl  barley 

1   c/s  stringless  beans 
%  doz.  boneless  sardines 

5  c/s  corn 

3  bx.   orang(>s 

1  bch.  bananas 

1    c/s  green   peppers    (4   bsk.) 

5  gal.  N.   O.  molasses 

1  gal.  maple  syrup 


G  pkg.   cream  of  wheat 

1  doz.  oats 

1   set  calf  heads  and  feet 
120  lb.  best  butter 

1   tub  common  butter 
24  gal.   milk,   packed  in  ice 

8  gal.   cream,  packed  in  ice 

G  gal.  cream   (40%),   packed  in  ice 
150  doz.  eggs 
14  tons  ice 

1  gal.   horseradish 
12  lamb  racks,  60  lb. 

1   bx.  help  bacon    (extra) 

1  bx.   carrots 

1  bbl.   cabbage 

1  doz.  chives 

1  lb.  garlic 

1   hot.  sage 

1   hot.   thyme 
120   lb.   onions 

(5  doz.   parslej^ 

1  bx.   turnips 

2  bx.   lemons    (3G0  each) 
100  limes 

2000  lace  doylies 

1  bbl.  dairy  salt 

2  lb.   cotton  twine 
2  lb.   hemp   twine 

2  lb.   roast  beef  twine 
1  bx.  dried  peaches 

1  pt.  vanilla 

2  cans  wafer  crackers 

3  lb.  water  crackers 
Vi   doz.  gumbo  fili 

3  1-lb.  tins  paprika 
1    lb.   poultry  seasoning 

3  lb.  black  pepper 

1  tin  baking  powder   (5  lb.) 
%   doz.  pkg.  raisins 

2  lb.   sago 

%   lb.  Durkee's  salad  dressing 
%  doz.  L.  &  r.  sauce 

2  lb.  soda 

1   doz.   corn  starch 
25  lb.   pkg.  domino  sugar 

1  bbl.  granulated  sugar 
20  lb.   powdered   sugar 

2  lb.   oolong  ten 

2  sx.    packing  salt 
1000  julep  straws 
25  lb.  graham  flour 

2  pkg.   tacks 

4  iron  tubs 

1   doz.  dairy  salt 

1  bx.  oyster  crackers 

1  hot.   currie   powder 

3  lb.  gelatine 
Vt    11).   ginger 
50   lb.   hominy 
50  lb.   macaroni 

2  lb.   mustard,  dry 
%   nutmegs 

4  gal.  olive  oil 
1/4    cayenne  pepper 

4  jars  German   mustard 
2  bbl.  flour 

%  gi'-  cinnamon 
14  cloves,  whole 
14    cloves,  gr. 

5  lb.  shred  cocoanut 


152 


THE  PRACTICAL  HOTEL  STEWARD 


300  lb.  coffee. 

1  tloz.   pt.  <'atsiii) 
1   (]t.  caix'is 
1    gixl.   catsup 
5  lb.   buckwlieat 

*      «      * 

Over  180  items,  not  including  the  bar  serv- 
ices, which  included  everything  that  men  might 
call  for.  Upon  returning  to  St.  Louis  almost 
everything  was  used  uj).  Some  fresh  meat  had 
to  be  bought  on  the  way  up  the  river;  some 
j)otatoes  and  beans  were  left  over,  as  well  as 
a  few  dry  groceries.   Fresh  bread  and  milk  were 


taken  aboard  at  every  landing,  as  stated  before, 
otherwise  the  list  proved  to  be  liberal,  and  yet 
not  too  much  to  be  wasted.  On  the  second 
boat  I  used  the  same  quantity  of  supplies  for 
the  helj),  and  at  a  ratio  of  2%  to  1  for  the 
guests,  for  the  increase,  and  it  worked  out 
quite  well.  I  want  to  say,  in  conclusion,  that 
my  selection  of  help  was  very  good,  every  one 
knew  his  part,  one  assisted  the  other  wherever 
needed,  and  perfect  harmony  prevailed  through- 
out the  trip,  which  made  it  the  most  delightful 
i\\p  I  have  had  the  pleasure  to  i>articipate  in. 


Keeping    Track    of   Room    Service 

Frank  Henry,  caterer  of  the  Claypool,  In- 
dianapolis, has  devised  a  rooms  service  sheet, 
herewith  illustrated;  the  italics  indicating 
written  in.     He  writes: 

"This  sheet  is  kept  by  the  head  room 
waiter,  and  shows  at  a  glance  just  what  rooms 
are  doing,  keeping  check  on  trays  in  rooms, 
etc. 

"I  have  tried   books  and   ruled   sheets  for 


this  purpose,  but  find  that  this  sheet,  with 
self-explanatory  rulings  and  headings,  kept 
a  dozen  at  a  time  in  a  little  holder  similar 
to  desk  blotter  holder,  to  keep  the  corners 
from    turning    up,    is    the    most    satisfactory 

method  I  have  yet  found. 

*     »     * 

"Account  of  china,  etc.,  is  kept  on  another 
sheet  by  checker.  (See  illustration  on  next 
page.)" 


CLAYPOOL  HOTEL 

ROOM  SERVICE 


No  Orderi  Taken  Over  Phone 


Date ro-2j 191 .  .^. 


Room 

Persons 

Time  Rec'd 
A.M.|  P.M. 

Order  Received  by 

Served  by  No. 

Time  Ret'd 
A.M.   P.M. 

5ffS. . . . 

2 

..6.40.. 

Bach .                  

2S 

..7:30.. 
.10:20.. 

....607  .... 

....  /  

....  /  

....  /  

...  / 

....  /  

....  /  

...  / 

2 
> 

J 

....  1  

...  / 

...  / 

..7  30.. 

Overhall 

5 

....-fJS  .... 

..7  55.. 

5 

.11:15.. 

....615  .... 

..A' -.05.. 
..S':S5.. 
..9:30.. 
11:15.. 

Caldwell 

34        

11-00 

....SIS  .... 

Cahhvell. 

3/ 

11:00.. 

....  430  .... 

3/ 

11-15 

....430 .... 

Caldwell 

34 

12-15 

.,..307 .... 
....304  .... 

11:55.. 



.2:00.. 
..2:50.. 
..4:00.. 
..5:30.. 

.7:00.. 
..7:20.. 
..S:45.. 

11:30.. 

/le>!>:y 

lh»,y 

24 

24 

..1:40.. 
..3-45  . 

....4/5  .... 

Jleitty 

60 

..3-45 

....  310  .... 

Ihiiry 

...24  

6-30 

....43J  .... 

//,«)•) 

24           

9-50 

....30',  .... 

Caldwell. 

3/ 

..S-.45.. 

....  402  .... 

Caldwell 

1/  

..8:45.. 

....304  .... 

//all 

13 

.10:50.. 

....433 .... 

Caldwell 

}f 

.12 -.15.. 

THE  PRACTICAL  HOTEL  STEWARD 


loS 


ROOM  SERVICE 


10-24 191J.... 

Room  No 518 No.  Persons / 

Order  Received  by Oi'erhall. 

From Gu€st at . .  9:10  A . .  M, 

Waiter's  No 5 No.  Check J^2 

Passed  by  Checker  at.. 9:25 A.M.     Checker's  Name.<7;'/>. 

Tray  returned  zt.. 72:25 P.M.    Articles  counted  by ".. 

Articles  missing 0-  A'. 

Order  inspected  by Baker before  going  up. 


Table  Cloths 

.2.. 

.  r. 

.  V. 

.  I'. 

.  V. 

i: 

.  V. 

.  r. 
.  r. 
.  r. 

Tea  Pots 

Table  Tops 

Napkins 

Cream  Pitchers. . . 
Milk  Pitchers 

./.. 
./.. 

.  I'. 

Silver  Knivas 

Forks 

Covers 

Dishes   all  kinds). 

.7.. 

.  r. 

.  V. 

Oil  

Sauce  Boats 

Sauces  (all  kinds). 

Sugars 

./.. 

.  V. 

Coffee  Pots 

1 

I- 

RULES  GOVERNING    ROOM   SERVICE 


Room  service  25c  per  person.     Coffee  &  rolls  (only;  15c. 

No  room  orders  must  be  taken  over  the  'phone:  inform 
guest  that  a  waiter  will  be  sent  immediately  to  take  order. 

This  slip  to  be  filled  out  by  checker,  and  all  silver,  china, 
linen,  etc.,  charged  to  waiter  who  will  be  held  responsible 
for  same  until  returned. 

Use  china  platters,  cream  pitchers  and  vegetable  dishes. 

Do  not  use  silver  bread  trays,  sugar  bowls  or  any  large 
silver  where  china  can  be  substituted. 

NO  SMALL  SILVER  TRAYS  ARE  TO  BE  TAKEN 
TO    ROOMS. 


Figures  from  Country  Hotel,  American  Plan 
The  proprietor  of  a  fiftyrooiii  Aineiican  plan 
hotel,  rates  $2.00  to  $2.50,  in  a  Missouri  town  of 
5,000  population:  "I  operate  at  a  profit,  and 
hesitate  on  going  European  plan  for  the  reason 
that  I  might  not  be  able  to  give  such  general 
satisfaction  to  my  patrons.  As  it  is,  I  have  a 
house  count  averaging  about  45,  and  serve  about 
a  luuidred  meals  a  day.  The  average  lengtii  of 
stay  is  three-quarters  of  a  day,  and  the  average 
receipts  per  capita  $1.75.  I  figure  that  my  din- 
ing-room service,  including  overhead  charge  for 
rent,  averages  10  cents  for  each  meal  served, 
and  30  cents  for  provisions.  I  Pell  meals  for  50 
cents,  and  do  not  make  over  10  cents  profit  on 
eafh  meal  served. ' ' 


Steaks,  Weight  and  Price 
Louis  Prada,  steward  of  the  Skirvin  Hotel^ 
Oklahoma,  sends  a  combination  a  la  carte  break- 
fast, club  breakfast,  aud  American  breakfast 
menu,  all  printed  on  the  inside  pages  of  a  fold- 
ing card,  and  an  egg  bill  of  fare  on  one  of  the 
outside  pages.  The  American  breakfast  card, 
lie  writes,  is  ordered  from  by  the  guest  writing 
his  order  on  a  check,  restaurant  style,  and  that 
it  is  economical  for  the  house  to  have  them  do 
so.  Another  thing  Mr.  Prada  has  originated  is 
a  card  headed  ' '  Price  and  Weight  of  Meat 
Cuts."  We  reproduce  it  to  show  how  his  steaks- 
are  cut  to  standard  weights,  and  the  price  he 
gets  for  them. 


%    lb.   Boston    rump   stoak .$  ..50 

1        II).    Ilamburfiier    steak    for    one .j(> 

1        11).  T.    B.    steak m 

1  lb.   Small  sirloin  steak  for  one ~'> 

2  lb.   Sirloin   steak   for   two l.oO- 

2%   lb.   Sirloin    steak    for    three 2.25 

3%   lb.   Sirloin  steak  for  four 3.0O 

4  lb.   Skirvin    club    sirloin   steak 4.0O 

5  lb.  Extra    special    Skirvin   club  steak    for 

six    7.00 

1        lb.   rianked   sirloin   steak   for  one 1.2."> 

%   lb.   Filet    mignon   for   one 50 

1  lb.   Small    tenderloin    steak    for   one 75 

2  lb.  Tenderloin  steak   for  two 1.50 

2%   lb.  Tenderloin    steak   for    three 2.25 

3%   lb.  Tenderloin    steak   for    four 3.00 

4  lb.   Club    tenderloin    steak.    Chateaubriand  5.00 

5  lb.  Kxtra  clul)  tenderloin  steak  planked.  7.00' 
2  11).  Small  porterhouse  steak  for  two....  2.00 
4   II).   Porterhouse   stoak    for   four .3.50 

6  lb.  Extra  porterhouse  steak  for  six 8.0O 


Drink  Tea.  Be  Healthy  and  Good  Natured. 

I'roiii  the  C)iic(i(/o  'I'rihuiic. 

Did  .von  know  that  tea  drinking  is  a  splendid 
aid  to  one's  morals?  At  least  that  is  the  opinion 
of  an  English  scientist  who  not  long  ago  com- 
piled a  learned  treatise  to  show  the  beneficial 
effects  of  tea  drinking  from  a  spiritual,  physical 
and  moral  standpoint. 

A  meal  in  the  morning,  he  says,  with  tea  as 
the  beverage  will  enable  a  man  to  pursue  hla 
day's  work  with  faculties  unclouded,  temper  un- 
lufBed  and  a  generally  amiable  state  of  nerves. 
Besides  that,  it  makes  the  body  active,  it  clears 
the  sight,  it  strengthens  the  appetite  and  the 
digestion  and  is  particularly  wholesome  for  men 
of  corpulent  bodies  aud  great  meat  eaters. 

It  vanishes  dreams,  increases  the  memory  and 
jjrevents  sleeplessness.  It  has  been  observed  that 
il  has  contributed  more  to  the  .sobriety  of  the 
Chinese  than  the  severest  laws,  and  most  eloquent 
harangues   and    the   best   treatise   on    morality. 

But,  in  addition  to  all  this,  he  claims  for  tea 
a  strengthening  effect  on  morality.  A  man  who  is 
stimulated  by  a  generous  cupful  of  tea,,  moderate- 
ly strong,  will  he  able  to  withstand  more  succi-s.s- 
fully  the  nianifr)ld  temptations  that  assail  him  in 
the  business  and  social  world  into  which  he  is 
I)Iunged  than  the  man  who  is  not  sustained  by  the 
same  beverage. 


154 


THE  PRACTICAL  HOTEL  STEWARD 


Control   of  American   Plan  Dining   Room  in 
Dual  Plan  Hotel. 

The  f.)lIowing  inquiry  is  one  of  many  of 
similar  kind  received  by  The  Hotel  Monthly. 

"We  would  like  to  know  what  system  you 
have  for  keeping  check  on  an  American  dining 
room,  in  case  your  house  is  operated  on  both 
the  Euroi)ean  and  American  plans.  In  other 
words,  how  can  j'ou  tell  whether  your  cus- 
tomers are  registering  on  the  European  plan 
and  taking  their  meals  in  the  American  din- 
ing room?" 

Our  suggestion  is  that  patrons  registering 
for  American  plan  be  supplied  with  a  card  of 
admission  to  the  American  plan  dining  room. 

The  form  of  card  most  generally  used  is 
similar  to  the  accompanying  illustration, 
which  was  designed  for  use  with  The  Hotel 
Monthly  rack  and  card  system  of  hotel  front 
office  accounting.  This  card,  it  will  be  noted, 
bears  date  of  issue,  the  name  of  holder,  the 
number  of  the  room  he  occupies,  and  a  space 
for  writing  in  the  time  the  card  is  sur- 
rendered, or  when  he  pays  out.  This  card  is 
intended  to  be  punched  every  time  the  guest 
enters  the  dining  room  to  take  a  meal.  It 
is  ruled  so  that  its  life  can  be  only  one  week, 
and  the  days  and  meals  are  designated.  Sup- 
pose, for  instance,  the  holder  registered  after 
dinner  on  Tuesday:  the  first  meal  to  be 
punched  would  be  supper  on  Tuesday  (ac- 
cording to  sample  ruling),  and  by  the  time 
the  seven  days  are  up,  the  guest 's  bill  would 
be  a  week  old,  and  he  could  not  enter  the 
dining  room  again  until  he  had  been  sup- 
plied with  a  new  card  from  the  office.  The 
reading  matter  in  the  center  of  the  card  is 
self-explanatory. 

In    addition    to    this    card    for    the    holder, 


there  is  other  protection  desired,  and  for  that 
purpose  the  front  office  has  books  of  coupon 
meal  tickets  numbered  consecutively.  The 
coupon  tickets  are  printed  for  "cash  meals," 
"extra  meals,"  and  "complimentary  meals"; 
those  distinguished  by  being  of  different 
colors,  as  white  for  cash,  blue  for  extra,  and 
red  for  complimentary.  And  there  is  a  fourth 
coupon  book  printed  in  yellow  for  service, 
this  under  the  control  of  the  head  waiter  for 
extras  or  meals  sent  to  rooms,  etc.  The 
meal  tickets  are  time-stamped  when  issued, 
and  taken  up  either  at  the  door  or  table,  and 
returned  to  the  front  office  for  checking  pur- 
pose; the  white  ones  representing  cash,  the 
blue  ones  to  be  charged,  etc. 

With  this  system  of  control  every  one  who 
enters  the  American  plan  dining  room  must 
have  admission  ticket  of  some  form. 

The  American  plan  hotels  that  first  started 
to  use  this  system  of  control  found  that 
many  patrons  objected  to  this  "red  tape,"  as 
they  called  it,  but  when  explained  to  them 
that  it  is  only  a  business  precaution  to  pre- 
vent the  hotelkeeper  from  being  imposed  upon 
they  complied  with  the  rules  of  the  house; 
and  now  in  most  all  well-regulated  American 
plan  hotels  it  is  matter  of  course  to  show 
credentials  when  entering  the  dining  room. 

There  are  other  systems,  as,  for  instance,  a 
checker  at  the  dining  room  door,  who  takes 
the  guest's  card  of  admission  to  the  dining 
room,  marking  the  name  and  number  of  room 
on  her  sheet  and  returns  it  when  he  leaves 
the  dining  room;  and  this  verified  at  the  office 
in  the  scheme  of  checking.  But  the  first  sys- 
tem seems  to  be  the  most  satisfactory,  in  par- 
ticular as  it  not  only  limits  the  life  of  the 
ticket  to  one  week,  but  prevents  it  being  used 


ISSUED J9  __. 

SURRENDERED      

ROOM 

ADMIT  to  DINING  ROOM 

MB -         _                       ^ 

>- 
«t 
a 
oe 

=3 

t— 
«t 
</) 

CO 

o 

FILE  NUMBER 

HOTEL  QUINCY 

QUINCY,  ILL. 

XOT    TKAXSFKRABI.E 

ThlH  card  niuNt  be  Burrendereil  to  c:tHliier  when 
holder   ceuneM   to   be   it.  eiietit   of  the   hotel. 

If  iriiest  ststys  longer  than  a  week  this  oard  will 
be  taken  up  and  a  new  one  l»«ue;l. 

CQ 

>■ 

o 

oe 
u. 

CO 

Q 

CD 

SUNDAY 

MONDAY 

TUESDAY 

WEDNESDAY 

THURSDI 

Y 

B 

D 

S 

B 

D 

S 

B 

D 

S 

B 

D 

S 

B 

D 

S 

THE  PRACTICAL  HOTEL  STEWARD 


155 


more  than  once  for  any  one  meal,  as  with  a 
confederate,  for  instance. 

There  is  no  way  to  prevent  an  American 
plan  guest  from  eating  in  the  European  plan 
dining  room,  and  we  have  not  heard  of  any 
hotel  that  makes  a  practice  of  canceling 
charge  for  American  plan  dining  room  when 
the  patron  entitled  to  eat  in  that  room  orders 
from   the   restaurant   card. 

It  is  not  good  policy  to  serve  American 
plan  and  European  plan  in  the  same  dining 
room. 

It  is  a  most  difficult  matter  to  serve  Amer- 
ican plan  and  European  plan  from  the  same 
kitchen  and  pantry,  as  the  different  sized 
portions  confuse,  even  when  the  waiter  for 
European  plan,  for  instance,  may  wear  a  spe- 
cial designating  badge  that  what  is  served 
to  him  must  be  a  la  carte  portions. 

From  many  interviews  with  hotel  men  who 
have  operated  on  the  dual  plan  we  are  in- 
clined to  believe  it  is  best  to  operate  either 
all  American  or  all  European  in  the  interests 
of  ecenomy. 

The  distinction  between  American  and 
European  plan  guests  is  effectively  made  on 
the  room  rack  by  having  the  room  slips  of 
designating  color,  as  white  for  American  plan 
and  blue  for  European  plan.  In  this  way  it  is 
a  conspicuous  signal  when  consulting  the  room 
rack  for  this  information. 


"TEONC"— WHAT  IT  MEANS 

"Tronc"  is  a  new  word  that  lias  become 
common  in  England,  and  will  soon  find  its  way 
into  the  dictionaries.  The  recent  waiter  trou- 
bles in  London  gave  prominence  to  the  word, 
which  is  used  to  indicate  the  difference  be- 
tween restaurants  where  the  waiters  keep  the 
tips  given  to  each  one  individually,  and  the 
places  where  the  tips  are  pooled  and  distributed 
pro  rata  daily. 

To  illustrate  the  meaning  of  the  word 
"  Tronc "  we  reproduce  from  the  Caterer  and 
Ilotclkceper's  Gazette  of  London,  part  of  a 
proposed  agreement  between  the  Incorporated 
Association  of  Hotels  and  Restaurants,  and  the 
Kartels  societies,  by  which  the  Kartel  is  to  be 
given  preference  by  employers  over  jjrivate  em- 
ployment  agencies. 

SUGGESTED  TERMS  OF  REMT'XKRATIOX. 

DINING-ROOMS     AND     RESTAURANTS     WITH 
' '  TRONC. ' ' 

Minimum  guaranteed  earnings. 
Commis  waiter,  22s  6d  per  week. 
Chef  waiter,  30s  per  week. 

DINING-ROOMS    AND    RESTAURANTS     WITHOUT 
' '  TRONC.  ' ' 

Minimum   tveelJy  wages. 
Commis  waiter,  four  months'  probation,  sleep 
in  ]2s  6d,  sleep  out  18s. 


Commis  waiter,  after  four  months,  sleep  in 
15s,  sleep  out  20s. 

Chef  waiter,  arrangement  left  to  waiter  and 
proprietor. 

Apprentice  by  arrangement  with  the  house. 

Extra  aides  where  tips  taken  5s  per  day,  3s 
per  job. 

HOTEL  FLOORS. 

Minimum   guaranteed    weekly   earnings. 
Commis   waiter,   sleep    in    17s    6d,   sleep   out 
22s  6d. 

Chef  waiter,  sleep  in  25s,  sleep  out  30s. 
No  waiter  to  be  asked  to  paj^  for  his  station. 

KITCHEN. 

Minimum  weelcly  icages. 
Commis,  20s. 
Chef  de  parti,  40s. 
Apprentice  by  arrangement. 
Kitchen  porter,  adult,  of  every  kind,  20s. 
Extra : 

Commis,   6s  per  day. 
Chef  de  parti,  10s  6d  per  day. 
Porters,  3s  6d  per  day. 
Night  work  extra  by  arrangement. 

And  the  following  from  Food  and  Cookery 
and  the  Catering  World,  London: 

During  the  past  few  weeks  the  public  have 
been  enlightened  considerably  on  the  ins  and 
outs  of  hotel  life,  but  there  are  doubtless  few 
who  realize  what  a  tremendous  amount  of 
money  passes  through  the  "  tronc  " — or  the  box 
wherein  the  tips  are  placed  for  purposes  of 
pooling.  In  some  of  the  largest  hotels  there  is 
probably  as  much  as  £4,000  and  £5,000  paid 
into  this  "tronc"  account  during  the  year — 
although  of  course  it  is  distributed  daily  and  is 
nor  a  cumulative  fund. 

The  method  of  distribution  is  quite  simple — 
each  employee  having  shares,  or  part  of  a  share, 
according  to  his  or  her  rank  in  the  hotel,  and 
drawing  in  proportion.  Thus  from  the  highest 
to  the  lowest  j)Osition,  each  receives  daily  "a 
dividend  on  his  status, ' '  or  in  other  words, 
four  shares,  one  share,  or  a  fraction  of  a  share, 
in  accordance  with  his  rank.  In  this  manner 
those  who  perform  the  menial  duties  of  re- 
moving the  dirty  plates,  etc.,  are  able  to  par- 
ticipate in  the  tips  as  much  as  the  head  waiter, 
and  when  the  system  is  properly  worked  it  is, 
without   doubt,   a  conunendable  one. 

The  "tronc''  also  jirovides,  in  many  places, 
a  breakage  fund,  but  it  is  unfortunately  often 
taken  advantage  of  at  a  too  great  extent  by 
restaurants  proprietors.  Happily  such  is  not 
the  case  with  the  biggest  restaurant  projn-ietors, 
Avho  encourage  the  system  rather  than  nmr  it. 
The  Ritz  Carlton  restaurants,  for  instance, 
which  have  an  enviable  reputation,  and  are 
under  the  sujireme  direction  of  Mr.  W.  Harris, 
a  gentleman  foremost  among  the  world's  hotel 
administrators,  deduct  only  20  per  cent  from 
the  "tijjs"  for  breakages,  and  if  an  employee 
is  fined,  the  money  is  placed  back  into  the 
' '  tronc  ' '  fund. 

The  system  can  only  make  for  the  best  in- 
terests of  the  hotel,  for  it  is  to  the  staff's  ad- 
vantage to  increase  the  number  of  visitors  and 
give  them  their  best  attention. 


156 


THE   I'K'ACTK'AL   HOTEL  STHWAHD 


UNITED    STATES  ARMY    RATIONS 

At  a  reeent  Cookery  and  Food   Kxhiliitioii   in  of  the  coniiioiient    aiti<-les  and   of  their  substi- 

Horticulture  Hall,  London,  there   was  an   army  tutive    equivalents,    the    other    the   table    of   ra- 

and  navy  food  exhibit   made  by  several   of   tlie  tions   for   one   man   one   week.      The   tables,    \vc 

European     jiowers,     and     also     by    the     United  believe,   will    prove   of   consideraljle    interest    to 

States.     Conspicuous   in   the  United  States   ex-  caterers   as   showini>    to   what    a    scientific    basis 

hibit    were    the    following;    tables   of   the   Army  the   ammunition    for  liie   inner  man   behind  the 

and    Navy    Kation,    one    showing    the    amounts  gun    is   furnished. 


Garriton 
Ration. 

Field 
Ration. 

Haversack 
Ration. 

Travel 
Ration. 

Ounces. 

Ounces. 

Ounces. 

Ounces 

20 

A  20 

20 

A    20 

B     12 

12 

J2 

c  16 

16 

c  16 

16 

12 

c  16 

16 

12 

THE  ARMY  RATION. 

Table  showing  the  amounts  of  the  component  articles  of  the  army  ration  and  of  their  substitutive  equivalents. 
(Amounts  of  the  component  articles  in  italic  figures). 


ARTICLES. 

Beef,  fresh 

Mutton,   fresh 

Bacon    

Beef,  corned,  canned 

Beef,  fresh,  roait,  canned c  16 

Hash,  corned  beef •=  '^ 

Fish,  dried '4 

Pijh.  pickled '6 

Fish   canned '" 

Fish,  fresh 

Chicken,  dressed d  16 

Turkey,  dressed i^  '6 

Flour '^ 

Soft  Bread 16 

Hard  Bresd > e  16 

Corn  meal 2° 

Baking  powder 

Yeast '. 

Beans 

Beans,  baked 

Rice 

Hominy 

Potatoes,  fresh 

Potatoes,  canned J    15 

Onions,  fresh ik  20 

Tomatoes  canned ik  20 

Other  fresh  vegetables  (not  canned) iL  20 

Prunes  (m)  ■'•■?<? 

Apples,  evaporated i  28 

Peaches,  evaporated 1.18 

Jam A   1.28 


08 

2.4 

I  6 
I  6 

J  20 


16 
16 

F  .64 

H   .04 

24 

I  6 


A    j6 

12 

AK  16 

K  16 


1.4 


lb 


lb 

16 


'4 


(CONTINUED  ON  FOLLOWING  PAGE! 


THE  PRACTICAL  HOTEL  STEWARD 


157 


THE  ARMY  RATION. 


Continued  from  previous  page. 


ARTICLES. 


Coffee,  roasted  and  ground . 

Cofifee,   roastea 

Coffee,  green 

Tea 

Sugar 

Milk,  evaporated 


Vinegar  

Pickles,  cucumber . 


Salt 

Pepper  

Cinnamon  .... 

Cloves 

Ginger 

Nutmeg 

Lard 

Butter 

Oleomargarine 


Sirup 


Flavoring  extract,   lemon.. 
Flavoring  extract,   vanilla. 


Garrison 
Ration. 

Field 
Ration. 

Haversack 
Ration. 

Travel 
Ration. 

Ounces. 

Ounce*. 

Ounce*. 

Ounce*. 

112 

1.12 

1.12 

1. 12 

1. 12 

I   4 

32 

-32 

3  ^ 

3-2 

ii  4 

3  4 

5 

■5 

■5 

Gill. 

Gill. 

Gill. 

Gill. 

.i6 

.lb 

N   .16 

N      16 

OuOCfS. 

Ounce*. 

Ounces. 

Ounces. 

.64 

.64 

.lb 

.04 

.04 

on 

■J4 

14 

014 

014 

M 

■J 

•5 

Gill. 

Gill. 

Gill. 

Gill. 

■S^ 

Ounces. 

Ounces. 

Ounces. 

Ounces 

.014 

014 

A — When  procurable  locally. 

B— In  Alaska  16  ounces,  or  when  desired.  16  oances  salt  pork  or  22  ounces  salt  beef. 

c — When  impracticable  to  furnish  fresh  meat. 

D — On  national  holidays,  when  practicable. 

E — To  be  ordered  issued  only  when  impracticable  to  use  flour  cr  soft  bread. 

F — When  ovens  are  not  available. 

G— When  in  the  field  and  ovens  are  not  available. 

H — When  ovens  are  available. 

I  — In  Alaska  24  ounces. 

J  — In  Alaska  18  ounces. 

K — Not  exceeding  20  per  cent  of  total  issue. 

L — Not  exceeding  30  per  cent  of  total  issue. 

M — At  least  30  per  cent  of  the  issue  to  be  prunes,  when  practicable. 

N— Not  exceeding  50  per  cent  of  total  issue. 


158 


THE  PRACTICAL  HOTEL  STEWARD 


TABLE  OF  RATIONS  FOR  ONE  MAN  ONE  W^EEK. 


ARTICLES  OF   RATIONS. 

*Fresh  meat 

Bacon    

Flour 

Biking  powder 

Beans 

•Potatoes    

*Onions 

or 
Tomatoes 

Prunes  

Apples,   evaporated 

Peaches,  evaporated 

Coffee,  R.  &  G 

Sugar  

Milk,  evaporated 

Vinegar  

Pickles,  cucumber 

Salt 

Pepper 

Cinnamon 

Lard 

Butter 

Sirup  

Extract  of  lemon 


Quantity 
One  Ration. 

Quantity 
in  bulk.. 

REMARKS. 

Lbs.  Ozs. 

Lb 

s.  Ozs. 

20. 

6 

2-         7- 

0  meat  ra.  fresh  meat 

12 

I 

5.75     3-iq       "     •'    salt 

20. 

8 

12. 

.08 

.50. 

2-4 

I 

.80 

20. 

7 

80 

per  ct.  of  ra.  potatoes 

20. 

• 

r 

12.          20 

perct.  of  ra.  onions 
or 

20. 

I 

12.          20 

per  ct.  of  ra.  tomatoes 

1.28 

2.688  30  per  ct.  of  ra.  prunes 

1.28 

3656  35  perct.  of  ra.  apples 

1.28 

3^56  35  per  £t.  of  ra.  peaches 

1. 12 

7.84 

3-2 

6.40 

5 

3-5 

.16  gill 

■56  gill 

%  ration  in  vinegar 

.16  gill 

.56  gill 

Yz       "      "    pickles 

.64 

4.48 

.04 

.28 

.014 

.098 

.64 

4.48 

•5 

3-5- 

.32  gill 

2.24  gill 

.014 

.098 

*Not  furnished,  owing  to  perishable  nature. 


Vegetable  Marrow  for  American  Tables. 

The  bills  of  fare  of  several  American 
hotels  are  now  listing  Vegetable  Marrow  in 
season.  This  is  a  succulent  and  delicious 
vegetable  that  has  always  been  extremely 
popular  in  England,  and  is  now  being  grown 
in  several  parts  of  the  United  States.  Vege- 
table marrow  resembles  somewhat  an  elon- 
gated pumpkin,  is  of  a  greenish  yellow  color, 
and  is  easily  prepared  for  the  table  by  sim- 
ply peeling,  cutting  in  two,  removing  seeds, 
cutting  up  into  chunks  and  boiling  in  water, 
using  only  a  little  salt  for  seasoning.  Some 
chefs  spoil  the  vegetable  by  mashing  it  into 
a  paste,  creaming  it,  and  the  like;  but  to  be 
thoroughly  enjoyed  it  should  be  eaten  in  the 
more  simple  way  above  described.  A  little 
butter  served  with  it  improves  for  some 
tastes. 


Whitewash 

How  to  prepare  ft  lime  ichitcwas}i  for  wood, 
brick   or   stones: 

Slack  one  bushel  of  lime  with  l)oiling  water, 
keep  covered  during  the  process,  then  strain 
through    a    sieve   and    add 

One    peek   salt    dissolved    in    warm   water. 

Tliree  pounds  of  glue  dissolved  iu  boiling 
water. 

Two   ]iounds   of   Spanisli   wliitiiig. 

Six  pounds  rice  flour  boiled  to  a  thin  paste. 

One  pound  ultramarine  blue,  moistened  first 
with  a  little  water.  Stir  well  after  adding  all 
the  above  ingredients  to  the  lime,  then  leave 
the   mixture  stand  a   few  days. 

Sliould   be  heated  before  apidying. 


THE  PRACTICAL  HOTEL  STEWAED 


159 


LUNCHEONETTE   SPECIALS 


LINDELL  SPECIAL  LUNCH,  11:00  A.  M.  TO  2  P.  M.,  25c 

Soup    ■  ■    Combination  Sandwich    ■      Pie    •  •    Coffee 

SOUPS    10c 

Consomme,  Hot  or  Cold,  Cream  Tomato,  Cream  of  Chicken. 

SALADS 

Chiclcen  15/.      Combination  15/.      lobster  20/.     Shrimp  20/ 

PIE:        Apple,    Cherry,   Cocoan!rP^Cream,    loganberry 
CAKE:     Angel  Food  or  Choc  Layer     10/,   Doiiwiuts 

SANDWICHES 

Chicken  15  Cheese,  American   10  Cheese,  Club  Style 15 

Ham  10  Sardine  16  Caviar  13 

Lettuce   10  Peanut  Butter  10  Veal  Loaf. 10 

Tongue   _ 10  Toast  10  Club    House 25 

Bread  and  Butter 05  Chicken,  Club  Style 20 

Sliced  Chicken  20  Swiss  Cheese  15 

HOT   ROAST  BEEF  SANDWICH    15c   (11   a.   m.    to    2    p.m.) 


10/, 
10/, 


Coffee 05 

Hot  Chocolate 10 

Hot  Egg,  Malted  MUk 15 

Hot  Egg  Phosphate lb 

Hot  Orange  Phosphate 10 

Tea,  Pot  10 


DRINKS 

Iced    Tea     •. 05 

Milk   05 

Lactone  Buttermilk   05 

Hot  Lemonade 10 

Hot  Egg  Tonic  15 

Hot   Peppermint  10 


Hot  Malted  Milk  

Hot   Egg  Lemonade- 
Hot  Cocoa  Cola 

Hot  Milk  &  Egg 


PHOSPHATES    AND    PLAIN    SODAS    5c 


Lemon    - 

Orange 

Claret 

Cherry 

Strawberry 


Vanilla 
Strawberry 
Orange 
Lemon 


Strawberry 

Orange 

Chocolate 


Butterscotch 
Dutch  Chocolate 
Cherry 
Bittersweet 


Lindellet  _ 16 

Carnation  15 

Happy  Thought  20 

American  Beauty 15 

Tuttl  Frultti IB 


Egg  Chocolate 15 

Egg  Lemonade  IB 

Egg  Tonic   15 

Egg  Angostura  15 


TourlBtB'  Delight  IB 

Lime  Freeze  _ _.  15 

Grapeade    10 

Mint  Cooler  IB 

Claret  Punch  16 

Seltzer  Lemonade  16 


Celery 

Angostura 

Calisaya 

Grape 

Ginger 


Creme  De  Menthe 
Root  Beer 
Coca  Cola 
Gingerale 
Plezol 


ICE    CREAM    SODAS,   ALL    FLAVORS,   10c 

Cherry  Banana 

Pineapple  Coffee 

Raspberry  Claret 

Chocolate  Maple 

FRAPPES  AND  PARFAITS,  15c 

Pineapplerbet  Coffee 

FYult  Caramel 

Orangerbet 

SUNDAES— (Plain  10c,  Whipped  Cream  15c) 


Marshmallow 
Pineapple 
Strawberry 
Maple 

FANCY    SUNDAES 

Neopolitan  20 

Chocolate  Mint  IB 

Cream   Pecan  15 

Almond  Nougat IB 

Chocolate  Nougat 15 

EGG    DRINKS 

Egg  Phosphate  10 

Egg  Coffee  15 

Egg  Milk  Shake IB 

Egg  Frappe  _ 20 

LINDELL  THIRST  QUENCHERS 

Zinasla  Punch IB 

Grape  Cobbler  15 

Claret  Lemonade  15 

Mint  Freeze  15 

Grape  Freeze IB 

Pineapple  Rickey  _ IB 


Chocolate  Riarshmallow 
Raspberry 


Variety   20 

Newport   ._ 15 

Honeywell   _..  IB 

Three  Graces  20 


Egg  Malted  MUk 15 

Frosted  Coffee  15 


Plain  Lemonade  10 

Fruit  Lemonade  IB 

Cherry  Cobbler  15 

Limeade   10 

Iced    Ceylon  Tea  and 

Lime  Juice  10 


Excelsior  Springs  Soterian  Gingerale,  Clubs  15c 


SODA  SPECIALS 


One  half  Cantaloupe  15/ 
Fresh  Peach  Sundae 
Fresh  Raspberry  Sundae 
Cantaloupe  Sundae 


Whole 


25/ 
15/ 

15/ 
20/ 


LUNCHEONETTE  BILL  OF  FARE,  THE  LINDELL,   LINCOLN,  NEB.    CARD  yx   12  INCHES. 


160 


THE  PRACTICAL  HOTEL  STEWARD 


WINES. 

(French,  Yiii;  Geniian,  Wein.) 
The  word  wine  is  a  German  term.  When 
used  alone  it  applies  to  the  fermented  juice  of 
grapes.  Other  fermented  beverages  extracted 
from  fruit  and  vegetables  are  also  called  wine, 
but  the  name  from  which  the  same  is  made 
is  prefixed,  such  as  Elderberry,  Gooseberry, 
etc. 

Wine  is  made  by  taking  the  fruit  when  thor- 
oughly ripe  and  the  juice  extracted  by  means 
of  a  press.  The  product  in  the  fresh  state, 
which  is  called  Must  is  placed  in  large  casks 
to  ferment ;  and  after  the  wine  is  settled  and 
cleared  it  is  drawn  from  the  lees  (which  is  the 
thick  muddy  sediment  separated  by  fermenta- 
tion) and  placed  in  clean  casks  in  cellars  of 
equable  temperature,  where  it  is  permitted  to 
remain  for  some  time  and  completed  for  the 
market. 

The  art  of  making  and  treating  wines  is  a 
profession  which  requires  study  and  practice. 
There  are  several  comprehensive  books  written 
on  this  subject,  one  of  them  Thudlcum,  where 
everything  is  fully  explained;  and  while  it 
may  not  be  necessary  for  a  wine  steward  to 
know  how  wine  is  made  and  treated  I  have 
found  it  a  very  pleasant  study  and  have  ob- 
tained a  great  deal  of  valuable  information, 
which  came  in  good  place  on  several  occasions. 
I  shall  in  a  brief  sketch  endeavor  to  give  my 
own  experience  in  the  handling  of  Native 
American  Still  Wines,  which  covers  only  a  very 
small  field.  Their  treatment,  however,  I  find 
is  very  much  the  same  the  world  over.  In  some 
localities,  of  which  California  is  one,  they  are 
handled  with  less  danger  of  loss  owing  to  the 
larger  per  cent  of  alcohol  contained  in  them 
than  are  those  of  the  Middle  Eastern  States 
and  of  Europe. 

In  Europe,  all  large  establishments,  both 
public  and  private,  have  their  well  regulated 
wine  cellars,  which  is  the  pride  of  the  keeper. 
He  pays  personal  attention.  To  the  inn  keeper 
it  is  the  most  important  part  of  his  business. 
When  the  cellais  are  extensive  he  has  a  man 
(master  of  the  cellar  or  wine  steward)  in 
charge  of  it.  In  large  wine  houses  the  cellar 
master  lias  a  number  of  assistants  who  are 
kept  busy  every  day  in  the  year  issuing,  draw- 
ing and  bottling  the  different  kinds  of  wine. 
In  well-to-do  families  where  the  owner  has  a 
small  cellar  a  man  comes  around  at  regular  in- 
tervals, who  looks  after  the  wine,  draws  and 
bottles  what  his  patron  may  require  until  he 
returns.  Ho  may  have  several  cellars  in  charge 
and  thereby  makes   a   comfortable  living. 


The  cellars  where  wines  are  kept  in  the  wood 
(barrels  or  casks)  should  be  located  in  a  place 
where  an  equable  temperature  with  the  least 
possible  variation  the  year  round  can  be  main- 
tained, which  should  be  not  over  60  degrees 
maximum.  Sudden  changes  are  most  dangerous 
to  wines;  even  when  in  bottles  this  should  be 
avoided.  New  wines,  and  especially  the  heavy- 
bodied  ones,  can  stand  a  higher  temperature; 
it  is  even  beneficial  to  them  while  new,  as  it 
has  a  tendency  to  hasten  maturity.  Damp  or 
foul  air  is  to  be  avoided,  as  it  has  the  effect 
to  produce  a  moldy  taste  of  the  wines;  for  that 
reason  the  cellar  should  be  perfectly  dry  and 
well  ventilated.  The  ventilators  should  be 
either  in  the  ceiling,  or,  this  being  mostly  im- 
possible, in  the  walls  as  near  the  ceiling  as 
l)0ssible.  The  jjlace  should  be  kept  scrupulously 
clean  and  no  foreign  matter,  such  as  vege- 
tables, kept  in  the  same. 

In  the  center  and  full  length  of  the  room  or 
cellar  there  should  be  a  rack  made  of  two  tim- 
bers laying  parallel  about  two  or  two  ami  a 
half  feet  apart,  upon  which  the  barrels  are  to 
rest.  The  barrels  should  lay  perfectly  level, 
with  bung  at  the  top.  On  the  sides  of  the  cel- 
lar should  be  partitioned  shelving,  in  which  the 
bottled  wines  are  kept,  each  partition  being 
numbered  or  labeled  showing  wnat  kind  of  wine 
it  contains.  These  partitions  are  divided  into 
sections,  one  to  contain  all  the  champagnes, 
another  Bordeaux,  another  Burgundy  and  so 
on,  giving  each  distinct  type  of  wine  a  section. 

All  ales,  beers,  porters,  distilled  goods  and 
minerals  waters  should  be  kej^t  in  a  separate 
room,  as  the  temperature  does  not  affect  them 
so  quickly.  This  latter  room  is  best  situated 
so  as  to  answer  as  an  anteroom  for  the  wine 
cellar.  In  this  can  also  be  kept  the  implements 
and  utensils  necessary  in  the  cellar,  such  as 
several  syphons  (of  different  sizes)  which  are 
used  to  draw  the  wine  from  the  barrels  through 
the  bunghole;  an  assortment  of  long  tapered 
bungs;  a  bung  starter;  some  bottle  racks 
(which  are  boards  with  large  round  holes  in 
which  the  bottles  can  be  placed  to  drain  after 
washing);  a  corking  machine;  several  fau- 
cets; sulphur;  labels  for  your  bottles,  and  a 
variety  of  copper  measures  and   funnels. 

When  receiving  wine  in  casks  or  barrels  it 
should  be  placed  in  the  cellar  on  the  rack 
which  should  be  there  for  the  purpose,  as  be- 
fore stated;  then,  after  leveling  it,  wedge- 
shaped  blocks  should  be  placed  on  both  sides, 
well  propped,  so  that  the  barrels  rest  on  them 
instead  of  the  timbers  direct.  The  next  thing 
to  be  done  is  to  remove  the  bung,  which  is  done 


THE  PKACTICAL  HOTEL  STEWAED 


161 


Avith  the  bung  starter  (this  is  a  tool  like  a  flat 
long  handled  mallet).  Several  strong  blows 
on  the  stave  near  the  bung  will  start  it.  After 
removing,  examine  as  to  the  condition  of  the 
"wine,  and  also  if  the  barrel  is  entirely  full; 
if  not,  take  some  wine  of  a  similar  kind  and 
iill  clear  up,  then  close  up  again  with  a  long 
bung,  which  can  be  more  easily  removed  at 
future  inspections. 

It  is  very  important  that  as  long  as  wine  is 
kept  in  the  wood  the  package  should  be  kept 
full  to  the  bung  hole,  for  if  there  is  any  room 
for  air  it  will  act  on  the  wine  and  a  white 
scum  to  rise  on  the  top,  which  will  cause  it  to 
"become  sour  in  a  short  time.  If  in  bottling 
there  should  be  more  than  what  it  takes  to  fill 
the  bottles  on  hand,  the  remainder  should  be 
immediately  drawn  into  a  smaller  barrel  or 
keg,  so  that  they  are  full,  always  using  wines 
of  the  same  kind  to  refill.  Never  use  water, 
as  it  may  cause  the  wine  to  turn  to  vinegar. 
Wine  should  always  remain  for  some  time  in 
the  casks  in  the  same  position  described  above 
before  bottling,  in  order  to  get  over  the  effect 
of  transportation;  and  then,  when  it  has  been 
decided  to  bottle  the  same,  select  if  possible  a 
clear  day,  as  the  lees  or  settling  of  wine  act 
very  much  like  a  barometer,  slightly  rising  on 
a  stormy  day  and  being  settled  in  clear 
weather.  A  matter  of  greatest  importance  is 
the  condition  of  the  barrels,  jugs,  bottles  or 
other  vessels  in  which  wine  is  drawn  or  kept, 
no  barrels  iu  which  vinegar  has  been  kept,  or 
in  which  wine  has  become  sour,  or  barrels  in 
which  vinegar,  acid  or  mold  can  be  detected, 
should  be  used.  Fresh  empty  whisky  or  wine 
barrels  are  the  best. 
Cleaning  Barrels 

The  best  method  of  cleaning  barrels  is  as 
follows:  First  take  about  eight  or  ten  gal- 
lons of  scalding  hot  water  (soft),  adding  about 
one  ounce  of  sal-soda,  or  the  fourth  of  an 
ounce  of  caustic  soda.  When  dissolved  put  it 
in  the  barrels  to  be  cleaned;  then  drive  the 
bung  lightly,  shake  this  for  about  five  minutes, 
washing  the  barrel  thoroughly ;  then  let  run 
out,  then  put  tlie  same  quantity  of  clean  cold 
•^^•ater  in  the  barrel  and  rinse  in  the  same  man- 
ner. If  on  discharging  this  the  water  is  per- 
fectly colorless  and  no  foreign  odor  remains, 
this  will  be  sufficient;  if  the  contrary  is  the 
case  repeat  the  rinsing  two  or  three  times  and 
then  fill  the  barrel  with  water  and  let  it  remain 
for  a  day,  and  then,  after  having  emptied  the 
same,  take  a  blade  of  sulphur  about  three 
inches  long  and  one  inch  wide  for  a  forty  to 
iifty-gallon  cask,  attach  to  a  wire  hook  fastened 


to  a  long  bung,  light  and  place  it  iu  the  bar- 
rel, driving  the  bung.  After  having  allowed 
enough  time  for  the  sulphur  to  consume,  re- 
move the  bung,  also  the  charred  parts  which 
remain  attached  to  the  hook.  The  barrel  is 
then  ready  for  use.  The  object  of  sulphur  is 
to  destroy  any  possible  remaining  germs,  retard 
premature  fermentation  and  act  as  a  preserva- 
tive in  cases  where  wines  are  very  weak. 

Barrels  should  be  always  sulphured  after 
being  emptied  and  washed,  as  it  keeps  them 
from  becoming  sour  or  turning  moldy  and  they 
are  ready  for  immediate  use  at  any  time. 

To  prepare  sulphur  blades,  put  one  pound  of 
sulphur  in  an  iron  pan  and  melt  over  a  fire, 
then  cut  some  manilla  or  brown  paper  into 
strips  of  one  inch  wide,  and  dip  them  into  the 
melted  surplur;  when  well  immersed  draw  them 
out  again  and  let  cool.  One  pound  will  make 
a  sufficient  quantity  for  a  long  while. 

Cleaning  Bottles 

In  cleaning  bottles  use  soft  warm  water  with 
a  little  sal-soda  (and  glass  beads  where  neces- 
sary), rinse  Avith  clean  cold  water,  then  place, 
bottom  uj),  on  a  rack  that  they  may  drain  thor- 
oughly. When  bottling  is  intended,  first  in- 
spect your  wine;  if  perfectly  clear,  set  all  the 
bottles  it  is  intended  to  fill  in  even  rows  three 
or  four  deep.  Get  your  corks  ready  by  first 
washing  in  clean  tepid  water,  as  it  softens 
them  and  they  are  easier  to  handle  with  the 
machine.  It  is  well  to  have  about  three  as- 
sistants in  order  that  the  work  move  rapidly. 
One  draws  vvith  the  syphon,  one  fills  the  bottles, 
the  other  corks,  caps  and  labels  them.  When 
all  is  finished  the  bottles  should  be  placed  on 
the  sides,  inclining  toward  the  cork  and  re- 
main in  that  position  until  they  are  to  be  used, 
then  they  ought  to  stand  up  a  day  or  more  to 
permit  the  sediment,  if  any,  to  go  to  the  bot- 
tom. 

Wine  less  than  two  years  ought  not  to  be 
bottled  unless  for  immediate  use.  Usually 
when  bottled  too  young,  a  sediment  forms  on 
the  lower  side  of  the  bottle;  where  this  inter- 
feres with  the  serving  it  should  be  rebottled 
and  if  this  becomes  necessary  place  the  bottle 
in  an  inclining  position  with  the  neck  or  cork 
up.  After  being  fully  settled  draw  the  cork, 
shaking  the  bottles  as  little  as  possible,  then 
pour  into  other  clean  bottles  very  carefully  so 
as  not  to  disturb  the  sediment.  Wine  improves 
more  rapidly  if  well  treated  while  in  wood  than 
after  it  is  in  bottles,  though  it  is  best  not  to 
use  it  directly  after  bottling.  It  should  lay 
several  months  at  least  after  bottling. 


16L 


THE  PRACTICAL  HOTEL  STEWARD 


Blending 

It  soinetiiues  happens  that  an  uld  wiue  lack- 
ing in  quality  can  be  improved  by  blending 
with  another  which  possesses  in  a\)undance  that 
which  is  insufhcient  in  the  former;  for  in- 
stance, a  "weak"'  wine  with  a  "heavy-bodied" 
containing  an  abundance  of  alcohol;  red  wines 
lacking  in  color,  with  the  deep  red.  Where  the 
per  cent,  of  alcohol  is  not  high  enough,  pure 
grape  alcohol  may  be  added.  Harsh  white 
wines  are  refined  by  the  use  of  gelatine  and 
adding  distilled  water.  Harsh  red  wines  are 
improved  with  mild  wines  of  the  same  but 
lighter  color.  A  white  wine  which  is  too  pale 
can  be  given  the  golden  color  by  the  use  of  a 
little  caramel,  etc.  However,  blending  or  doc- 
toring, is  not  to  be  encouraged,  as  only  expert 
judges  of  wine  can  really  tell  what  may  im- 
prove a  wine  that  is  not  up  to  requirements, 
and  an  amateur  can  too  easily  make  an  expen- 
sive blunder. 

If  there  are  several  casks  of  young  wine  in 
the  cellar  it  should  be  drawn  about  twice  a 
year — in  the  spring  and  fall — and  put  into 
clean  casks,  using  a  syphon  or  faucet,  being 
careful  not  to  disturb  the  sediment.  By  pay- 
ing proper  attention  to  the  treatment  of  them 
the  proprietor  or  manager  can  lay  in  a  large 
quantity  of  good  new  wines  and  in  the  course 
of  a  few  years  have  better  goods  in  his  cellar 
at  a  reasonable  cost  than  he  can  buy  already 
bottled,  paying  proportionately  a  high  price 
for  them.  Liqueur  or  sweet  wines,  such  as 
Port,  Sherry,  Madeira,  Malaga,  Angelica,  etc., 
do  not  require  any  of  the  careful  treatment  as 
above  mentioned,  as  the  abundant  quantity  of 
alcohol  preserves  them. 


A  Classification  of  Some  of  the  Most  Famous 
Wines,  Where  Grown  and  How  Made 
Beginning  with  the  sparkling  or  effervescent 
(Mousseux)  wines:  This  was  first  made  in 
the  Province  of  Champagne,  and  is  said  to  have 
been  discovered  by  a  Benedictine  monk  named 
Dom  Perignon,  chief  cellarman  of  the  Abbey 
of  Hautvillers,  a  little  village  in  the  prefecture 
of  Eeims,  one  of  the  principal  wine  producing 
districts  of  Champagne  toward  the  close  of  the 
17th  century.  It  was  he  who  first  conceived 
the  idea  of  blending  or  marrying  the  product 
of  one  vineyard  with  that  of  another;  that  is, 
he  found  a  great  difference  in  the  quality  of 
the  wines  produced;  some  were  light-bodied, 
with  abundant  fragrance;  others  were  more 
generous  but  possessed  very  little  bouquet.  By 
mixing  these  wines  together  in  certain  propor- 
tions, and  even  adding  wines  of  some  previous 


sujierior  vintage,  he  gave  each  what  was  lack- 
ing, and  so  imjjroved  all.  It  also  occurred  to 
him  tiiat  a  piece  of  cork  would  make  a  more 
suitable  stopper  than  tow  of  hemji  or  flax 
dipped  in  oil,  which  was  used  for  that  purpose 
up  to  that  time.  While  experimenting  in  this 
way  he  discovered  how  to  make  an  effervescent 
wine  that  was  delicate  and  pleasing  to  the 
taste;  and  today  no  swell  repast  anywhere  in 
the  civilized  world  is  cDiuplete  without  spark- 
ling champagne. 

The  wines  of  Champagne  were  recognized 
among  the  finest  known  long  before  Dom  Perig- 
non 's  discovery.  As  far  back  as  the  fifth  cen- 
tury, St.  Eemi,  baptiser  of  Clovis,  the  first 
Christian  king  of  France,  bequeathed  to  various 
churches  the  vineyards  he  owned  at  Eeims  and 
Laon,  together  with  the  men  who  attended  to 
their  cultivation.  [Henry  Vizetelly  in  Facts 
About  Champagne.^ 

Along  in  the  middle  ages  champagne,  the 
wine  of  kings  and  nobles,  and  so  highly  prized 
by  them,  was  a  heavy-bodied  red  wine  resem- 
bling the  Burgundies,  and  for  many  years  there 
was  quite  a  sharp  tilt  among  the  medical 
fraternity  as  to  the  relative  merits  of  the  prod- 
ucts of  the  two  provinces  of  Champagne  and 
Burgundy,  the  faculty  of  Paris,  to  whom  the 
matter  was  referred,  finally  deciding  in  favor 
of  Champagne. 

The  best  wines  grown  in  Champagne  are 
those  of  the  prefecture  of  Eeims  and  Epemay 
on  the  hills  sloping  toward  the  banks  of  the 
Eiver  Marne.  It  is  said  that  the  inclination 
of  these  hills,  together  with  the  soil,  which  con- 
sists principally  of  chalk,  clay  and  sand,  are 
most  favorable  to  the  growth  of  fine  wine,  and 
there  is  no  doubt  but  what  location  and  soil 
together  are  the  factors  to  be  reckoned  with  in 
any  latitude  where  wines  are  raised;  as  every 
wine  grower  knows  what  a  great  difference  there 
is  in  the  quality  of  the  same  kind  of  grapes 
in  the  same  vineyard. 

Effervescent  champagne  is  principally  made 
from  a  black  grape,  identical  with  that  from 
which  red  Burgundies  are  made,  and  are  known 
as  Plant  dore  "black  graped."  [Thudicum 
Treatise  on  Wines.]  There  are  also  other  suit- 
able varieties,  such  as  the  grape  known  as  the 
Meunier,  which  is  of  inferior  quality,  but  gives 
abundance  in  quantity.  Only  about  one-fourth 
of  the  entire  crop  of  Champagne  wines  are 
transformed  into  sparkling  wines;  the  balance 
is  made  into  still  wines,  mostly  red. 

When  the  season  is  at  hand  to  gather  the 
grapes,  great  numbers  of  laborers  of  both  sexes 
are   engaged,   who,   with    arm-baskets,    proceed 


THE  PEACTICAL  HOTEL  STEWAKD 


163 


lo  cut  them  carefully,  picking  off  all  bad  or 
inferior  berries,  and  when  the  arm-baskets  are 
filled  they  are  carried  to  the  roadway  and  emp- 
tied into  large  hampers  in  which  the  grapes 
are  transported  to  the  presses.  This  Avork  is 
done  with  great  care  to  avoid  breaking  or 
crushing  the  fruit  before  being  pressed,  for  the 
reason  that  as  soon  as  the  grapes  are  crushed 
incipient  fermentation  begins  to  dissolve  the 
coloring  matter  on  the  husks  of  the  black 
grapes,  and  has  the  effect  to  give  the  wine  a 
reddish  tint.  The  grapes  should  be  pressed  as 
soon  as  possible  after  picking,  and  the  time 
for  pressing  them  is  not  longer  than  two  hours. 
The  must  so  produced  is  placed  in  vats  and 
allowed  to  remain  for  sometime — not  exceeding 
one  day.  This,  after  being  allowed  to  clear, 
is  then  drawn  into  barrels  of  ordinary  size  and 
placed  into  cellars  to  ferment  and  is  not  dis- 
turbed until  winter.  About  the  middle  of 
December,  the  wine  having  become  jjerfectly 
clear,  is  drawn  from  the  lees.  After  this,  manu- 
facturing houses  carry  the  wine  to  their  own 
cellars,  where  they  do  the  mixing  and  prepare 
the  wine  to  suit  the  taste  of  their  patrons, 
which  is  done  by  taking  different  qualities  of 
wine  in  carefully  estimated  proportions,  mix- 
ing them  together  thoroughly  in  large  vats 
called  "making  a  cuvee. "  In  these  the  wine 
is  thoroughly  stirred  with  fan-shaped  paddles 
and  then  again  put  into  barrels.  Usually  about 
four-fifths  of  the  wine  from  black  grapes  is 
mixed  with  one-fifth  of  white  grape  wine. 

The  expert  wine  maker  must  know  at  this 
time  the  amount  of  carbonic  acid  gas  it  con- 
tains, as  on  this  depends  the  strength  of  effer- 
vescence, which,  if  too  strong,  will  burst  too 
many  bottles,  or,  if  too  weak,  the  wine  will  not 
sparkle.  They  now  have  an  instrument  called 
glueometer,  whereby  the  exact  amount  of  sac- 
charine is  ascertained.  If  it  shows  a  lack  of 
the  latter  pure  sugar  candy  is  added.  If  an 
excess  of  sugar  is  shown,  bottling  nuist  be  de- 
ferred until  it  has  been  absorbed  tlirough  fer- 
mentation. The  fineing  or  clearing  is  done  by 
the  use  of  gelatine  dissolved  in  wine  and  small 
quantities  added  in  each  barrel  and  thoroughly 
mixed  with  a  kind  of  paddle  which  can  pass 
vhrough  the  bunghole.  It  is  during  this  stage 
of  fineing  and  blending  that  the  wine  is  really 
made  and  requires  the  greatest  care  to  pre- 
vent spoiling. 

After  this  comes  the  bottling.  Owing  to  the 
tremendous  pressure  of  the  gas  generated  dur- 
ing fermentation,  which  ensues  after  bottling, 
the  bottles  used  for  the  purpose  must  be  per- 
fectly round  and   the  glass   of  even   thickness. 


They  are  all  tested  by  an  expert  and  none  are 
ever  used  a  second  time.  Every  precaution  is 
used  in  order  to  keep  the  percentage  of  bottles 
bursting  during  fermentation  down  as  low  as 
possible. 

The  washing  is  done  mostly  by  women.  They 
dse  glass  beads  instead  of  shot,  and  after  the 
bottles  are  clear  they  are  again  examined.  The 
weason  for  bottling  is  usually  between  April 
and  August.  When  the  work  begins  the  barrels 
of  wine  are  brought  up  from  the  cellar  and 
emptied  into  large  vats;  from  there  it  flows 
through  pij^es  into  reservoirs,  to  which  are  con- 
nected a  number  of  faucets  or  taps,  which  close 
uutomatically  as  soon  as  the  bottle  is  full. 
They  are  then  removed  and  passed  to  the  men 
who  cork  them  and  place  an  iron  fastener 
(called  an  agrafe),  which  can  be  easily  re- 
moved when  the  time  comes  for  disgorging  or 
removing  the  yeast.  The  bottles  are  then 
placed  in  a  cellar  for  future  fermentation,  dur- 
ing which  time  there  is  some  loss  occasioned 
by  the  bursting  of  the  bottles;  and  the  men 
u-orking  in  these  cellars  when  handling  the  bot- 
tles are  obliged  to  wear  wire  masks  and  leather 
gloves  to  protect  them  from  injury.  After 
fermentation  ceases  the  bottles  are  placed  in 
an  inclined  position,  neck  down,  and  are  often 
turned,  which  causes  the  sediment  which  has 
settled  on  the  side  of  the  bottle  to  deposit 
itself  down  to  the  cork.  Then  the  disgorging 
begins,  which  is  done  by  removing  the  cork 
and,  by  expert  manipulation,  expels  the  lump 
of  yeast  and  the  raising  foam  carrying  all  re- 
maining impurities  with  it,  with  but  little  loss 
of  wine.  The  bottles  then  pass  to  the  finishers, 
who  add  what  liqueur  may  be  required,  cork, 
wire  and  label  them.  The  wine  prepared  as 
above  is  perfectly  dry  (Brut),  there  is  no  per- 
ceptible taste  of  sugar;  and  as  the  taste  of 
consumers  differ,  some  desiring  more  sweet 
than  others,  the  process  of  liqueuring  is  re- 
torted to.  This  is  done  by  the  addition  of  a 
liqueur  prepared  of  spirits  of  wine  and  sugar, 
small  quantities  of  which  are  added  in  varying 
projiortions  to  each  bottle  as  desired.  In  some 
cases  the  addition  of  a  little  spirits  of  wine 
without  sugar  is  all  that  is  required.  This 
done,  the  bottle  passes  to  the  men  who  do  the 
corking,  then  on  to  others  who  attach  the 
strings  and  wire  to  secure  the  corks,  then  to 
others  who  apply  the  foil,  and  finally  they  pass 
to  tiio  labelcrs.  The  wine  is  then  ready  for 
sliipping. 

Champagne  is  produced  in  four  qualities, 
namely: 

1 — Xnn    Mousseux. 


164 


THE  PRACTICAL  HOTEL  STEWARD 


2 — Clement. 

3 — Mousseux. 

4 — Grand  Mousseux. 

The  first,  NON  MOUSSEUX,  is  fined,  drawn 
into  bottles,  corked  and  tied  in  the  usual  man- 
ner, but  does  not  become  effervescent ;  it  is  the 
original  method  of  making  bottled  champagne. 

(2)  CREMEXT  is  moderately  sparkling; 
there  is  only  a  slight  effervescence  when  2>oured 
into  the  glass. 

(3)  MOUSSEUX— This  wino  when  the  bot- 
tle is  opened  projects  the  cork  witli  an  audible 
reiiort  and  rises  gentlj'  to  the  mouth  of  the 
.bottle. 

(4)  GRAXD  MOUSSEUX  projects  the  cork 
■with  a  loud  report  and  the  wine  overflows  the 
bottle. 

The  prices  on  wines  for  the  market  are  ac- 
cording to  the  different  grades,  which  are: 
Ordinary  wines,  Fine  wines  and  Cabinet  wines, 
Pale  wines  and  Reddish  wines.  By  the  term 
dry  or  extra  dry  (brut)  is  meant  wines  to 
which  no  sweetening  has  been  added  and  is  in 
its  natural  state.  Sec  or  Grand  Sec  is  used 
for  wines  which  have  been  added  to  with  sweet 
liqueur. 

The  first  man  to  introduce  sparkling  cham- 
pagne bearing  the  manufacturer's  name  (be- 
coming immediately  a  popular  wine  with  the 
French  nobility)  was  the  Marquis  De  Sillery. 
Since  then  the  number  of  champagne  makers 
has  constantly  increased.  Among  the  older  and 
most  prominent  houses  now  manufacturing 
sparkling  champagnes  (the  majority  of  whom 
make  both  natural,  intermediate  or  Grand  Sec 
wines),  are  the  following: 

Veuve  Cliquot    (now  Cliquot-Werle). 

Moet   &  Chandon. 

G.  II.  Mumm  &  Co. 
.Pommery  &  Greno. 

Deutz  &  Gelderman. 

Heidsiek  &  Co. 

Ernest  Irroy. 

Ruinart  Pere  &  Fils. 

Perrier  .Touet. 

George  Goulet. 

Krug  &  Co. 

Louis  Roederer. 

Delbeck  &  Co. 

Dagonet  &  Fils. 

Bouche  Fils  &  Co. 

Giesler  &  Co. 

Fisse  Thirion  &  Co. 

Due  de  Montebello. 

Pol  Roger. 

Mercier. 

Binet  Fils  &  Co..  and  others. 


Most  of  these  are  located  at  Reims,  Epernay, 
Ay,  Avize,  Mareuil  and  Rilly.  Some  of  them 
do  not  ship,  but  sell  to  shippers  who  attach 
their  own  labels. 

AH  sparkling  wines  (of  which  a  variety  are 
made  in  all  producing  countries  of  Europe  and 
America)  are  with  few  exceptions  made  like 
those  of  Chanqjagne.  In  many  instances  men 
who  have  learnt  in  the  cellars  of  Champagne 
are  usually  imported  where  an  effort  is  being 
made  to  make  effervescent  wines.  Some  of 
these  wines  are: 

In  France:  SPARKLIXG  SAUTERNES, 
made  by  E.  Normandin  &  Co.,  near  Bordeaux, 
in  a  little  town  of  Chateauneuf. 

In  the  Province  of  Anjou  (the  cradle  of  the 
Plantagenet  kings)  SPARKLING  SAUMUR  is 
extensively  made.  This  section  ranks  next  to 
Champagne  in  importance  of  making  efferves- 
cent wines  and  they  are  largely  sold  as  the  real 
champagne. 

In  Burgundy  we  find  the  SPARKLING 
CHAMBERTIX,  VOUGEOT,  ROMANEE, 
NUITS  and  VOLNEY. 

In  Lower  Burgundy  the  effervescent  VIN 
D'ARBANNE  is  made  at  Bar  Sur  Aube;  near 
that  place  the  VIN  D'ARBOIS  is  also  made; 
but  the  latter  wines  retain  their  effervescence 
only  a  few  years. 

In  the  South  of  France  the  SPARKLING 
ST.  PER  AY  is  a  wine  of  good  reputation.  The 
method  of  making  it  differs  somewhat  from 
champagne.  The  grapes  from  which  these 
wines  are  made  are  very  sweet  and  require  no 
addition  of  sugar,  which  enables  the  manufac- 
turers to  dispense  with  some  of  the  operations 
necessary  in  making  champagne,  which  requires 
fermentation  both  in  the  cask  and  afterwards 
in  the  bottles.  In  making  Sparkling  St.  Peray 
only  one  fermentation  is  necessary,  the  must 
being  bottled  as  it  comes  from  the  prei^ses.  In 
years  when  the  grapes  contain  too  much  sugar 
a  little  dry  white  wine  is  added  after  disgorg- 
ing, which  is  done  the  same  as  in  champagne. 
This  wine  is  of  a  pale  golden  color  and  said  to 
be  of  fine  flavor.  It  is  said  that  it  is  so  strong 
in  alcohol  that  one  glass  of  it  has  an  equal 
exhilarating  effect  of  three  glasses  of  cham- 
pagne. This  wine  improves  in  keeping  a  few 
years  but  finally  loses  all  of  its  effervescence. 
It  is  marketed  in  England,  Russia,  Belgium, 
Holland  and  Germany.  There  is  made  also  a 
wine  known  as  CLARIETTE  DE  DIE,  which 
when  newly  made  is  a  sweet  sparkling  wine,  but 
loses  all  of  its  effervescence  in  about  two  years. 
At  Limoux  near  the  base  of  the  Pyrenees  they 
make  the  SPARKLING  RLANQUETTE,  which 


THE  PirACTICAL  HOTEL  STEWAED 


165 


js  niiK-li  favoreil  in  that  section  and  usually 
classed  with  the  Saint  Peray,  but  does  not  com- 
pare with  champagne. 

In  Germany,  on  the  Khine,  tliey  make  success- 
fully sparkling  HOCK  and  MOSELLE  very  ex- 
tensively, both  sweet  and  dry,  the  latter  find- 
ing much  favor  in  England. 

In  Austria-Hungary  are  made  the  sparkling 
VOSLAUEK,  a  Riesliug  champagne  and  others. 
It  is  said  that  in  Austria-Hungary  the  best 
sparkling  wines  outside  of  France  are  made. 

In  Spain,  Italy,  Greece  and  Switzerland 
sparkling  wines  are  made  with  varying  success. 

In  the  United  States  we  have  first  of  all 
SPARKLING  CATAWBA,  chiefly  known 
among  which  are:  The  Cooks  Imperial  of  St. 
Louis,  the  Great  Western  of  New  York,  Gold 
Seal  of  Ohio. 

The  sparkling  Sonoma  of  California  (in  the 
making  of  which  are  used  grapes  of  foreign 
origin)  is  considered  by  many  the  finest  spark- 
ling wine  made  in  this  country  and  large  quan- 
tities of  it  is  shipped  to  China,  Japan,  Aus- 
tralia, etc. 

Good  champagnes  are  of  a  pale  straw  color, 
but  not  yellowish.  When  it  is  pinkish  it  indi- 
cates some  of  the  coloring  matter  was  extracted 
from  the  black  grapes  in  pressing.  Dry  cham- 
pagne contains  about  18  degrees  of  proof 
spirit,  the  sweet  or  liqueured  ones  contain  as 
high  as  30  degrees  and  over.  Grand  vintages 
do  not  occur  oftener  than  twice  and  seldom 
more  than  once  in  ten  years.  Such  wines  if 
properly  kept  by  laying  down  in  a  cool  dry 
cellar  will  keep  on  improving  for  ten  to  twelve 
years,  but  after  that  it  will  begin  to  lose  its 
effervescence.  Fine  champagne  should  never 
be  iced  in  the  glass  nor  iced  to  the  extent  that 
they  usually  are,  says  Henry  Vizetelly  in  Facts 
<ind  Hints. 

Really  fine  dry  chami)agne  sliouhl  not  be 
chilled  below  fifty  degrees  Fahr. ;  but  tiie 
sweet  cliampagnes  can  be  iced  to  freezing  and 
he  most  palatable. 

STILL   DRY  WINES— "FRANCE" 
Bordeaux 

The  finest  still  red  wines  in  the  world  are 
grown  in  a  district  in  l^'rance  knowu  as  the  de- 
partment of  Gironde,  of  wiiich  liordeaux  is  the 
principal  market  and  port  from  which  it  is 
exported.  For  this  reason  these  wines  are 
connnouly  called  Bordeaux  wines.  The  fact 
these  wines  are  so  much  in  demand  in  foreign 
markets  has  caused  the  merchants  to  send 
agents  to  many  parts  of  France  to  buy  such 
wines  ns  can  be  used  as  a  substitute  or  to  blend 


with  the  home  product;  this  is  the  reason  that 
the  annual  exportation  of  Bordeaux  wines  is 
many  times  greater  than  the  Gironde  can  pro- 
duce. 

The  Gironde  is  divided  into  several  prov- 
inces, the  principal  ones  of  which  are  the 
Medoc,  Saul  ernes  and  Graves.  Of  these,  the 
Medoc  is  noted  for  its  excellent  red,  and  Sau- 
ternes  and  Graves  for  white  wines. 

The  vines  which  principally  produce  the  red 
Avines  of  the  Gironde  are  known  as  the  Caber- 
net Sauvignon,  bearing  small  bluish  black  fruit. 
Tile  Franc  Cabernet,  a  small  dark  berry,  and 
the  Malbec,  a  dark  bluish  berry;  the  latter  pro- 
duces a  wine  so  dark  that  it  is  often  used  in 
mixing  white  wines,  so  that  many  white  wines 
are  transformed  into  red. 

The  time  for  making  wine  in  this  district  be- 
gins in  August,  Avlien  the  season  is  good,  but. 
more  often  it  does  not  begin  until  after  the 
middle  of   September   and  lasts   until   October. 

When  the  time  for  harvest  begins,  large  num- 
bers of  men,  women  and  children  gather  the 
grapes  in  a  similar  way  as  described  in  the 
article  on  champagnes;  but  after  they  are  de- 
livered at  the  wagon  they  are  thrown  into  vats 
and  a  man  stamps  them  down.  When  this  is 
full  the  load  is  taken  to  the  press  house,  where 
the  berries  are  removed  from  the  stalks  and 
trodden  on  platforms,  after  which  grapes,  husk 
and  stems  are  thrown  into  large  vats,  where 
they  are  allowed  to  ferment  from  four  to  six 
days,  according  to  the  tem])erature.  The  must 
has  by  this  time  lost  its  sweet  taste  and  as- 
sumed that  of  wine.  It  is  then  drawn  off  and 
placed  in  casks;  after  all  that  flows  freely  is 
drawn  off,  the  mure  is  pressed.  It  should  not 
require  over  three  days  to  fill  a  cask.  This  is 
then  placed  in  a  moderate  cellar  to  ferment 
and  care  is  taken  that  what  is  lost  by  evapora- 
tion is  replenished  every  three  or  four  days, 
so  that  the  casks  are  always  full.  In  Decem- 
ber or  .January  the  wine  is  racked  for  the  first 
time,  then  again  in  April  and  the  following 
September;  after  that  the  wine  is  drawn  twice 
a  year  until  it  is  bottled,  which  is  usually  done 
after  the  fourth  year. 

The  wines  are  classified  into  first,  second, 
third,  fourtli  and  fifth  growths  and  bear  the 
names  of  the  estates  at  which  they  are  grown. 

To   the   first   growths   belong   the   following: 
Chateau   ^fargaux 
' '  Lafitte 

"  Latour 

"  Haut    Briou 

They  load  ali  other  red  Bordeaux  wines  for 
(incMiess,   lionquet   luid   body. 


166 


THE  PKACTICAL  HOTEL  STEWARD 


To  the  second  growths  belong: 
Chateau  ilouton  Rothschild 
' '         Rouzan  Segla 
"  Rouzan  Gassies 

' '         Leoville  Lascases 
' '  Leoville  Poyferre 

"  Leoville  Barton 

"  Diirfurt  Viveus 

' '         Lascombes 
"         Gruard  Larose  Sarget 
"         Gruard  Larose 
"         Branne  Cartenac 
"  Pichon  Longueville 

' '         Pichon  Longueville  Lalande 
"  Ducru  Beaucaillou 

Cos  d'Estournel 
Chateau  Montrose. 
Among  the  third  growths  are: 
Chateau  Becker 
*  *         Ferriere 
"  Colon  Segur 

"  Desmirail 

' '         Lagune 
' '  Palmer 

'  *  Brown 

' '  Malescot 

'■*  Giscaurs 

* '  Lagrange 

' '  Isson. 

Of  the  fourth  growths  I  will  mention: 
Chateau  St.  Pierre 
"  Branaire 

Talbot 

Duhart  Milon 
' '  Poujet 

' '  Rochet 

' '  Beycheville 

Marquis  de  Tlierme. 
The  fifth  growths: 
Chateau  Pontet  Canet 

Batailley 
Grand  Puy  Lacoste 
Chateau  Lynch  Bages 
"      :\loussas 
Labarde 
"  Mauton  d'Armailhocq 

"         Haut  Bages 
' '  Tertre 

' '  Belgrave 

"  Camensae 

Co's  Labory 
Chateau  Clerc  Milon 
*'     Craizet  Bages 
* '         Contemerle 
and    many    others    comprising   the   product    of 
nearly  two  hundred  vineyards.     The  system  of 
classifying  Bordeaux  wines  is  a  very  old  one, 


but  was  revised  by  the  ' '  Chambre  Sindicale ' ' 
of  wine  brokers  in  1855,  resulting  in  as  above 
listed,  there  having  been  but  few  changes  since 
excepting  the  addition  of  new  names. 

Other  red   wines  of  the  Gironde  which  have 
high  rating  in  the  market  are  the 
St.  Emilion 

St.  ^lartin  de  Mazerat 
St.  Christophe 
St.  Laurent 
St.  Hyppolyte 
St.  Etienne   de  Lisse. 
The  fine  white  wines  produced  in  Sauternes 
and    Graves     are     made     from     white     grapes 
known   as   the    Semillons   and   the   Sauvignone. 
The  mode  of  making  these  wines  differs  from 
that  of  the  red  wines  very  materially.     In  the 
first  place,  the  grapes  are  allowed  to  hang  on 
the  vines  until   they  are  thoroughly  ripe  and 
begin  to  shoiv  signs  of  decay  of  the  husk  imme- 
diately around  the   stem.     The  gatherers   then 
collect  them  by  taking  the  single  berries  only, 
such    as   answer   the    description.      This   makes 
several  gatherings  necessary,  until  they  are  all 
collected.      The    grapes    are    pressed    and    the 
must,  which  is  extremely  sweet,   is   placed  in 
casks  and  allowed  to  ferment  in  a  shed,  each 
day's  vintage  being  kept  by  itself.     The  wines 
made   from   the   first   collection    is   called   head 
wine,   it   is  the  sweetest;   the  second  collection 
middle  wine,  and  the  third  and  subsequent  col- 
lections the  tail  wines;  they  are  the  driest. 

During  fermentation  the  yeast  is  not  expelled 
from  the  bunghole  but  is  forced  to  the  bottom, 
thus   retaining   more  alcohol. 

The   first   growths   of   Sauternes   and   Graves 
white  Mines  are: 
Chateau  Y(iuoni 

La  Tour  Blanche 
' '         Peyraguey 
' '  Vigneau 

'.'  Suduiraut 

' '  Coutet 

"  Climens 

' '  Bayle 

"  Ricussec 

' '  Ra])aut. 

The  second  growths  are: 
Chateau  Mi  rat 
' '  Doisy 

' '  Peyxatto 

*  *  d  "Arehe 

"  Filhot 

"         Broustet  Nerac 

Caillou 
'  *  Sauau 

"  Malle 

'  *  Romcr 

"  Lamothe. 


THE  PRACTICAL 

Burgundy 

These  wines  beloog  to  the  finest  of  France 
and  in  the  middle  ages  \Tere  considered  the 
standard  table  wines  of  notable  people. 

Burgundy  is  situated  in  the  middle  east  of 
France  and  is  one  of  the  oldest  wine  growing 
districts  in  Europe.  The  jtrincipal  varieties 
of  vines  grown  are  the  Pineau  and  the  Gamy ; 
these  are  black  grapes  from  which  the  red 
Burgundies  are  made.  Tlie  wliite  grapes  are 
Chardeney.  The  process  of  making  the  wine 
is  very  much  like  in  the  Gironde  district  for 
the  red  wines.  The  grapes  are  crushed  and 
fermented  in  vats  and  after  five  or  six  days 
the  wine  is  drawn  off  and  the  mure  pressed, 
the  whole  placed  in  casks  for  final  fermenta- 
tion in  cellars  and  is  not  drawn  from  the  lees 
until  about  February.  It  requires  about  four 
years  before  it  is  ready  for  bottling.  The 
principal  growths  of  red  Burgundies  are: 

Komanee  Conti   (red  and  white) 

Clos  de  Vougeot 

Ghambertin    (red    and   white) 

Eiehebourg 

Musigny 

La  Taelie 

Clos  de  Tart 

Nuits  St.  George 

Beaujolais  (red  and  white) 

Pommard 

Nuits 

Yolney 

Beaune 

Aloxe 

Monthelie 

Puligny 

Gorton 

Macon    (red  and  white) 

Meursault   (red  and  white) 

Savigny 

Auxey 

Bas 

Santena}' — Haut 

Noley 

Cassagne. 

Montrachet  and  Gliablia  are  the  leading 
white  wines  of  the  district. 

Where  white  and  red  wines  are  iiiiidc  from 
the  same  (black)  grapes  they  proceed  as  in 
champagne,  by  first  pressing  the  grajies  before 
they  are  vatted  for  fermentation  and  the  mure 
is  placed  in  the  vats  afterwards. 


HOTEL  STEWARD  167 

many  of  them  compare  favorably  with  those  of 
Bordeaux.  The  best  among  them  are  the  red 
and  white  Hermitage,  made  from  grapes  known 
as  the  ' '  Petite  Sirrah ' '  for  red  wines,  and  the 
Raussanne  and  Marsanne  for  white  wine.  The 
Petit  Sirrah  bears  a  very  sweet,  dark  violet 
colored  grape  well  packed;  the  Raussanne  and 
Marsanne  bear  small  white  grapes.  Wine  mak- 
ing is  done  about  the  same  as  in  Bordeaux. 

The  red  Hermitage  wines  are  of  a  very  beau- 
tiful color  and  fine  boquet. 

Of  the  principal  growths  I  will  mention: 
RED,  Le   Greffieux 
' '      La  Ghantalouette 
' '      Les  Lands 
"      Les  Burges 
' '      :\Iuret 
"      Le  Meal 
' '      Beaume 
"      Les  Bessas 
' '      Roueoule 
"      Guiognieres 
"      Cote  Rotie 
WHITE,  Clairette  de  Die. 
Well-known    wines    of    the    Department    of 
Isere  are: 

RED,  St.  Saom 
"     La  Terasse 
"     St.  Ghef 
"     St.  Verand 
"      Ruy 
"      Jarrie 
"      Eevention 
WHITE,  those  of  Gondrieu. 
The   following   are  made   from  black   grapes 
known  as  Terret   Piepoule  and  Grenache: 
ROSE  COLORED,  Tavel  (very  dry) 
"  "  Lirac    (very  dry) 

"  "  Ghuselan    (sweet) 

"  "■  St.  Genies   (sweet) 

"  "  Roquemaure    (dry) 

RED,  Orsan    (dry) 

"      St.  Laurent  des  Arabes   (dry) 
Another    once    famous    wine    adjoining    the 
above  district   is  the 

Chateauneuf  du  Pape. 
It    is   of   intensely   deep   color,   heavy  bodied 
with  a  sweet,  slightly  bitterish  taste. 

On  the  right  side  of  the  Rhone  are  situated 
the  vineyards  of  St.  Peray,  where  the  white 
dry  St.  Peray  is  made;  as  also  the  sparkling 
wine  of  tlie  same  name,  mention  of  which  was 
made  in  a  previous  article  on  champagnes. 


The  Wines  of  the  Cotes  du  Rhone 

This  section  is  along  the  left  border  of  the 
Eiver  Rhone  in  the  department  of  Drome.  The 
wines  grown  there  arc  of  superior  quality  and 


The  Wines  of  the  South  of  France,  Compris- 
ing  the    Departments    of   Herault,    Gard, 
Aude  and  Pyrenees  Orientals 
The     wines    produced     in    this    section     are 
iiio'itly  sweet,   containing  a  great  deal  of  alco- 


168 


THE  PRACTICAL 


hoi,  both  from  nature  (the  grapes  being  very 
sweet  when  ripe)  and  by  the  addition  of  spirits 
at  different  stages  to  fortify  them  against 
spoiling.  The  grapes  grown  principally  are 
the  Grenaehe  noir,  producing  a  large  blueish- 
blaek  fruit;  Muscat,  Maccabeo,  Malvoise  and 
Eancio,  the  wines  made  from  these  bearing  the 
same  name. 

Dry  wine  is  made  from  the  Carignane. 
Muscat  wine  is  made  by  placing  the  grapes 
on  trays  in  the  sun  until  they  begin  to  appear 
like  raisins;  they  are  then  crushed  and  pressed, 
which  gives  a  must  almost  like  a  syrup,  which 
is  placed  in  barrels  to  ferment.  The  barrels 
are  not  entirely  filled.  After  fermentation  the 
■wine  is  racked,  becoming  clear  after  the  second 
year  and  has  a  decided  muscat  boquet. 

In  many  other  instances  the  wines,  such  as 
Malvoise,  the  grapes  are  handled  with  the 
greatest  care  to  prevent  them  from  becoming 
bruised,  which  would  cause  them  to  lose  much 
flavor.  The  must  from  these  is  mixed  witii 
some  wine  spirits  and  allowed  to  ferment. 
After  completion  the  wine  is  racked  and  more 
spirits  added.  A  diy  Malvoise  is  made  by 
allowing  a  full  fermentation,  no  spirits  added. 
The  other  sweet  or  licjueur  wines  are  made 
by  placing  the  must  in  pans  over  a  tire  until 
a  scum  rises,  which  is  removed.  The  juice  is 
then  allowed  to  cool,  afterward  put  in  barrels 
■with  the  addition  of  spirits  and  is  racked  every 
four  weeks  for  six  months,  thus  preventing 
fermentation. 

Still  another  method  is  tliat  of  making  the 
Grenaehe,  where  fermentation  is  suppressed  by 
frequent  racking,  sulphuring  the  barrels  very 
strongly  and  adding  a  little  spirits  at  oacli 
racking,  no  yeast  being  allowed  to  remain,  the 
wine  being  racked  as  soon  as  any  has  accumu- 
lated. 

Most  noted  among  the  wines  grown  in  this 
section  are: 

EED,  St.  Georges   (sweet) 

"      St.  Drezery         " 

"      St.    Chrystol        " 

"      Vin  Rancio         " 

"      Picaidin    (dry) 

"      St.  Gilles,  spirituous   (dry) 

"      Langlade  (sweet) 

"     Florae  " 

"      Costiers  " 

* '      Uchard  ' ' 

'  *      Jonquieres  ' ' 

' '     Vauvert  ' ' 

"     Ledenon  " 

"      Roussillon  " 

(dry) 


HOTEL  STEWARD 

RED   Opoul  (sweet) 

' '      Salces  ' ' 

' '      Monnai  ' ' 

' '      Estargel  ' ' 

' '      Frontignau         ' ' 
"      Kivelsaltes  '' 

(dry) 
"     Malvoise         (sweet) 
' '     Maccabeo  ' ' 

"     Grenaehe  " 

EED  AND  WHITE,  :Muscat    (sweet) 
WHITE,  Clairettes 

"        Blanquette   de   Limoux      " 

(dry) 
"     Luuel  (sweet) 
Large  quantities  of  the  sweet  red  wines  are 
exported  as  vintage  Port. 

The  alcoholic  strength  of  the  different 
growths  of  wines  of  France  are: 

Bordeaux  from  1314  to  17  per  cent,  proof 
spirit. 

Burgundy  (red)  of  the  finer  growths  contain 
from  19  to  24  per  cent,  proof  spirit;  while  the 
fine  white  Burgundy  contains  from  20  to  30 
per  cent. 

Hermitage  wines  contain  from  21  to  25  per 
cent.   sx)irits. 

White  St.  Peray  as  high  as  27  per  cent. 
Some  of  the  wines  of  the  South  of  France 
contain  as  low  as  10   and  from  that  up  to  30 
per  cent,  of  proof  spirits. 


Germany 

While  the  wine  growing  area  of  Germany  is 
quite  small  compared  with  other  countries,  it 
ranks  with  the  first  in  the  quality  of  some  of 
its  white  wines  produced  along  the  banks  of  the 
Rhine.  They  are  famous  the  w-orld  over  and 
no  high-class  wine  list  is  complete  without 
either  a  Steinberger  Cabinet,  a  Johannisberger 
Schloss,  or  a  ^lareobrunner. 

The  system  of  raising  and  making  wine  here 
is  the  same  as  in  Bordeaux,  and  the  principal 
vines  grown  are  the  Eiesling,  Traminer,  Burger, 
Grosser  Reuschling  and  Rulander.  The  black- 
Burgundy  grape  Pineau  are  grown  for  red 
wine,  but  very  little  of  the  latter  is  made  in 
Germany;  they  make  mostly  white  wines. 

The  principal  growths  of  the  section  known 
as  the  Rhinegan  are: 
White  Steinberger 

"      .Johannisberger 

"      ]\larcobrunner 

"      Raucnthalor 

"      Ruedeslipimer 

"      Kiedriclier  Grafenberg 

"      Rothenberger 


THE  PBACTICAL  HOTEL  STEWAED 


169 


White  Geisenheimer 
' '      Hattenheimer 
' '      Hallgartener  Auslef^e 
' '      Schiersteinei" 
' '      Winkeler 
"     Oestiioher  Auslese 
' '      Erbacher  '  * 

"      Eibingen 
"      Eltviller  Sonnenberg 
Bed  Assmamshauser 
' '      Ingelheinier 
' '      Heidelsheimei' 
' '      Kreutzberger 
'  *      Dattenberger 
' '      Walportzheimer 
' '      Ahrweiler 
'  *      Bodendorf  er 
At    Hochheim   the    celebrated   wine    by    that 
pame  is  grown.     It  was  one  of  the  first  Ehine 
wines  known   in   England,   where   they   applied 
to  it  the  term  Hock,  by  which  all  Ehine  wines 
are  now  called,  or  rather,  miscalled. 

The  principal  wines   from   Hochheim  on  the 
Main  are  the 

White  Hochheimei 
*  *      Neroberger 
'  *      Kostheimer 
' '      Wickerer 
In  the  Ehine  and  Xahe  Valley,   well   known 
growths  are  the 

White  Itzsteiner 
' '      Schlossberger 
' '      Scharlachberger 
' '      Kausenberger 
' '      Norheimer 
' '      Monzingener 
' '      Erbenburger 
' '     Bosdenheimer 
In  the  Ehine  Hesse  section  the   best   known 
wines  are : 

Wliite  Liebfrau milch 
"      Xiersteiner 
' '      Laubenlieimer 
' '      Nackenheimer 
"      Bodenheimer 
' '      Oppenhimer 
The  greater  part  of  the  above  wines  appear 
in  the  market  as  Niersteiner. 

In  Eliiiio  Bavaria  tliey  raise  the 
White  Deidesheimer 
'  *     Duerkheimer 
' '      Forster 

"      Koenigsbacher,  etc. 
On  the  Main  are  the 
Steinwein 
Leistenwein 
Moenchsberger 


Aschaffenburger 
White  Eschendorfer 
' '      Ilolburger 
"      Ilomburger 
' '      Hoersteiner 
* '      Karlburger 

' '      Klingenberger  and   many  others. 
The  best  known  Moselle  wines  are: 
White  Bernacastler  doctor 
' '      Braunberger 
' '      Piesporter 
"      Graach 
* '      Josephshof er 
* '      Thiergaertner 
' '      Odelsberger 
"      Olewig  Xeuberger 
' '      Zeltinger. 
The  Saar  Valley  produces  the 
Kanzemer 
Wiltinger 
Oberemmeler. 
In     Baden    the    following     wines    are     best 
known : 

White  ^larkgraefier 
"      Ihringer  Auslese 
'  *     Clevener 
' '     Klingelberger 
' '      Ilubberger 
' '      Kirchberger 
' '      Hemsberger  and 
Eed  Aflfenthaler. 
Alsace  Loraine: 

White  Bappoltsweiler 
' '      Hunaweiler 
' '      Osterberger 
' '      Zahnacker 
' '      Sultzmelt 
"      Chateau  Salins 
"     Longeville,  etc. 
In  this  section  they  also  make  a  straw  wine, 
in  the  making  of  which  the  grapes  are  placed 
on   straw  after  gathering  tliem  and  left  there 
until   quite  dry,   almost   like  raisins,   and   then 
pressed.      This   makes   a   very   sweet,   but    only 
l)artially  fermented  wine. 

Auslese  wines  are  made  from  over  ripe 
grapes,  the  harvesters  carefully  i)icking  all  over 
ri[)e  berries  from  the  bushes  and  i)lacing  them 
in  a  separate  receptacle  as  they  gather  the 
crop.  These  over  ripe  berries  when  pressed 
give  a  very  heavy  must  similar  to  that  de- 
scribed in  making  sauterne  wines  and  gives  a 
rather  sweet  liquorous  product. 

The  Steinberger  cabinet  wines  are  made  in 
a  separate  hall  from  the  balance,  the  main 
presses  being  in  an  old  chapel  of  what  was 
formerly  the  Closter  Erbach.     A  short  distance 


170 


THE  PKACTICAL  HOTEL  STEWARD 


from  this  is  the  press  hall  for  the  cabinet  wines, 
and  close  by  is  built  the  so-called  cabinet,  a 
cellar  or  vault  above  ground  in  which  all  the 
fine  wines  of  this  vineyard  are  kept.  For  this 
reason  they  are  called  Cabinet  wines. 

The  alcoholic  strength  of  the  leading  German 
wines   range    between    15    and    25    degrees    of 
proof  spirit. 
Wines  of  Austria 

Wine  growing  and  making  is  an  important 
industry  in  many  parts  of  Austria,  but  it  is 
owing  to  the  fact  that  in  some  instances  the 
wines  are  very  poor  and  will  not  last  that  most 
of  them  are  consumed  at  lioine.  In  some  sec- 
tions very  good  wines  are  produced,  especially 
in  the  southern  j^art  of  Austria  the  red  wines 
are  so  dark  and  full  bodied  that  when  mixed 
with  an  equal  part  of  water  they  still  have  the 
color  and  strength  of  ordinary  Bordeaux  wines, 
while  in  the  less  favorable  sections  they  are 
extremely  poor,  rasping  the  tongue  like  the 
roughest  eider,  "i?.  Visetelly  in  Wines  of  tJie 
World." 

The  principal  grapes  grown  are  the  blue 
Portuguese  and  are  said  to  have  been  imported 
from  Portugal.  The  wines  grown  in  Lower 
Austria  belong  to  the  better  qualities  and  are 
well  known  throughout  Europe,  the  leading  ones 
of  which  are: 

Eed  and  white  A'oslauer 
White  Goldeck 

"      Guuipoldskirchner 

' '      Klosterneuburger 

' '      Weidlinger 

' '      Nussdorf  er 

' '      Grinzinger 

*  *      Perehtolsdorf  er 

' '      Brunner  and 

"      Riesling. 
Of  the   above  varieties  the  Voslauer  is   the 
best   known.      The   market    for   these   wines    is 
Russia,  Turkey,  Egypt,  Germany  and  England. 
The  general  character  of  Red  Voslauer   is  like 
Bordeaux  but  stronger  and  rather  more  sweet- 
isli,  while  tlio  white  somewhat  resembles  white 
Burgundy.     The  white  wines  are  made  mostly 
from  the  Riesling  grape  and  most  of  the  wines 
are  ready  for  bottling  after  three  years. 
Other  wines  of  good  quality  are: 
White  INlailberger 

' '      Haugsdorfer 

' '      Guntramsdorfer 

' '      Enzerdorfer 

' '      Strausser 

"      Shiebbs 
Red  Matzner 

"      ilerkensteiner 


Red      Falkensteiner  and 
' '      Schrattentlialer. 
The  principal  growths  of  Styria  are  first  the 
White  Lullenbevger 
* '      Wallershack 
"      Kaisersberger 
"      Grunauer 
"      Jerusalcmer 
'  *      Eadkersburger 
"      Schmitsberger 
"      Rittersberger 
"      Eiehberger  and  others. 
The  above  wines  are  made  from  the  Malvas'ui 
and   Hosier   grapes   and   are   rather   sweet   and 
syrupy,  with  a  fine  spirituous  flavor.     Some  of 
the  other  wines  are: 

Red  and  wliite  Marburger 
Red  Gonobitzer. 
The  Styrian  Schiller  wines  (so  called  because 
of  having  a  light  red  color)   are: 
Hoehenburger 
Schwanberger. 
Mr.   Vizetelli   says  there  are  some  two  hun- 
dred different  kinds  of  wines  grown  in  Styria, 
which    differ    in    flavor,    quality    and    time    of 
ripening. 

The  wines  of  German  Tyrol  are  on  the  aver- 
age similar  to  the  Bordeaux.     I  will  name  the 
Eed  St.  IMagdealene 
'  *      Leitacher 
' '      Hoertenberger 
Red  and  white  Salurner 
W^hite  Terlauer 
' '     Eppaner 
* '     Kalterer 
'  *     Seewein 
"      Schloss  Rametzer 
' '      Kuechelberger. 

Italian  Tyrol  produces  large  quantities  of 
fine  red  wines  from  grapes  known  as  the  Bur- 
gundy, Cabernet  and  Portugese  ' '  imported ' ' 
and  Eassara,  Gropello  di  Revo,  Pavana  and 
other  "natives."  Some  of  the  wines  of  this 
section  are  the 
Red  Isera 

"     Calliand 

"     Ala 

*  *     Eovereto 

* '     Ngrara 

* '      Mezzolombardo 

"      San  Michele 

' '      Maizemino. 

The  names  of  some   of  the  Moravian   wines 
are: 

White  Poleschowitz 
' '      Pollau 
* '      Bratelsbrunn 


THE  PRACTICAL  HOTEL  STEWAED 


171 


Wihte  Klentnitz 
* '      Bamnoehl 
' '      Eaiischenbruc'h 
"     Scbattau. 
Of  Bohemia : 
Eed  ^Melnicker. 
Eed  and  white  Labin 
"      "        "        Trogslaver 
"      "        "        Berkowitzer 
White  Cerneseker 
' '      Trojer 
In  Illyria  the}'  produce  a  deep  red  full  bodied 
wine  known  as  Sittersdorfer,  others: 

Stadtberger,  a  Schiller   (light  red)   wine 
Bigama,  golden 
St.  Caneian,  white 
And  the   Pieolit,   a   thick   sweet    straw   wine, 
the   latter   is  quite   a   favorite    in    Turkey   and 
Southern    Eussia,    to    where    it    is    extensively 
shipped. 

Near  Trieste  are  grown  the 

Prosecco,   i  eddish  yellow   straw  wine 
Merzaminos,  dark  red 
Eef ascos  "        " 

Piantadella       "        " 
Wines   from   this   section    do    not    grow   old, 
most  of  them  being  used  when  less  than  a  year 
old. 

Dalmatia  produces  some  very  good  wines, 
ranking  above  the  average  of  Austrian  wines. 
The  grapes  principally  grown  are  mostly  of 
Italian  origin.  Some  of  them  are  the  Kadarka, 
the  Crelenjaek,  the  Plavec  and  Madrulj.  All 
of  them  dark  varieties.  Among  the  white  are 
the  Vugava  and  Maraschino,  a  very  sweet  grape 
from  which  a  sweet  liqueur  wine  is  made  by 
that  name  (but  this  must  not  be  mistaken  for 
the  liqueur  by  that  name  which  is  a  distillation 
of  cherries). 

The  Vugava  wine  is  of  a  bright  golden  color, 
sweet  and  spirituous. 

Cerljenacer,  color  and  taste  like  Malaga 
ISIadrina,  deep  red,  sweet 
Zlatarizza,  rose  color 
Eusivica,  deep  red,  sweet 
Muscat  di  Rosa,  white. 
The  latter  from  the  Almissa  Muscat  grape, 
which   gives   delightful   sweet   wine   of   delicate 
rose  scent.     The  Dalmatian  wines  are  the  most 
spirituous  of  all  Austrian  wines,  in  some  years 
containing  over  thirty  per  cent,  of  proof  spirit, 
the  strength  of  the  other  wines  ranging  from 
as  low  as  12  to  as  high  as  28  per  cent,  of  proof 
spirits. 

Hungaria 

The  wines  of  Hungaria  have  been  renowned 
for   many   centuries.      History   states   that    the 


Romans  introduced  the  cultivation  of  the  vine 
about  the  beginning  of  the  Christian  era.  Of 
the  many  excellent  varieties  produced,  the 
Takey  and  Eust  wines  are  the  most  famous, 
the  former  commanding  a  higher  price  than  any 
other  wine  in  the  world. 

Takey  wine  is  made  from  several  kinds  of 
grapes,  the  Furmint  or  white  Hungarian,  the 
Weissling,  the  white  Takey  and  white  Malvasia. 
The  grapes  remain  on  the  vine  until  they  are  in 
a  shrivelled  condition,  and  when  gathered  the 
perfectly  dried  berries  are  selected  and  i:ilaced 
in  tubs  with  j^erforated  bottoms.  The  grapes 
exude  from  their  own  weight  uj^on  each  other. 
The  drippings  pass  into  a  receptacle  placed  un- 
der the  tubs.  The  liquid  so  collected  contains 
a  large  amount  of  sugar.  This  is  called  essence. 
It  passes  through  a  very  slow  fermentation  and 
contains  but  little  alcohol.  It  must  be  very  old 
before  being  ready  for  market,  and  is  not  con- 
sidered fully  matured  until  about  thirty  years 
old  in  the  barrel. 

Takey  Ausbruch  is  made  by  adding  to  the 
must  of  the  plump  ripe  grape  a  certain  per  cent, 
of  dry  berries.  The  wine  made  without  any 
addition  of  dry  berries  is  called  ordinary  wine; 
and  where  the  grapes  are  pressed  as  they  conic 
from  the  vineyard  (dry  and  plump  together) 
is  called  natural  wine  ' '  Szamorodni. ' ' 

The  imperial  Takey  grows  at  a  small  town 
named  Tarczal  and  never  appears  in  trade. 

Among  the  wines  of  the  first  class  I  will  men- 
tion: 

Takey,  essence,  sweet  white 

' '        Ausbruch,   sweet  white 
Ruster   Ausbruch,   sweet  white 
;Menes  Magyarat  Ausbruch,  sweet,  red  and  wiiite 
Bakacsonyer  Bratenwein,  white 
Somlauer  Bratenwein,  white 
Szamorodnyer  Bratenwein,  white 
Neszeling,  table  and  dessert  wines,  white 
Villany,  like  Burgundy,  red 
Adelsberger,  dinner  and  dessert  wine,  red 
Erlauer,  light  bodied,  red 
Szegzardi,  table  wine,  red 
Baraya,  dinner  wine,  red 
Stcmbruch,  dinner  wine,  white 
Ermellicker,  Bratenwein,  white 
Eisenberger,  dinner,  white 
Odenherger,  sweetish,  white 
Somogy,  red  and  white 
Simonthurn,  sweetish,  red 
Meneser,  Ausbruch  "like  Port,"  red 
Menesch,  white 
Magyarater,  white 
Karlowitzer,  red 
Tetenyer,  slightly  sweet,  deep  red 


172 


and  many  others. 

The  alcoholic  strength  of  Hungarian  wines 
averages  from  18  to  28  per  cent,  proof  spirits. 
Takey  has  from  20  to  25  per  cent. 

Wines  of  Spain 

In  Spain  they  do  not  have  cellars  in  which  to 
make  and  keep  wine,  but  instead  they  have 
large  buildings  above  ground  with  doors  and 
windows.  In  these  "Bodegas,"  as  they  are 
ealled,  the  wine  is  made  and  kept  until  it  is 
sold.  The  wine  has  no  protection  from  the  sud- 
den and  sometimes  extreme  changes  of  tem- 
perature; it  is  no  wonder,  then,  that  many  a 
butt  becomes  sick  and  has  to  be  sent  to  the 
distillery  to  be  turned  into  alcohol,  which  is 
the  case  in  that  country. 

While  wines  are  grown  to  a  great  extent  all 
over  Spain,  the  sections  where  this  industry 
forms  a  most  important  item  in  their  source  of 
revenue  are  Jerez,  Manzanilla,  Malaga,  Gra- 
nada, Valencia  and  Terragona.  Of  these  Jerez 
heads  the  list  in  producing  fine  sherries.  In 
the  other  districts  named  they  make,  besides 
sherries,  also  white  and  red  wines,  both  sweet 
and  dry,  some  of  them  resembling  those  of 
Bordeaux. 

Of  the  principal  varieties  of  grapes  from 
which  sherry  is  made  are  the  Mantuo  Castel- 
lano,  prolific  large  berries;  the  Polomino  Me- 
dium, green  color ;  the  Perruno,  small  yellow, 
and  the  greenish  white  Pedro  Jimenez. 

In  making  wine  they  first  place  all  the  ri^ie 
grapes  in  a  lagar  (which  is  a  trough  of  wood 
in  which  the  wine  is  pressed)  and  dust  them 
over  with  plaster  of  paris,  which  has  the  effect 
to  neutralize  the  acid  contained  in  the  grapes. 
After  this  they  are  pressed.  The  weaker  musts 
are  then  sulphured,  which  is  done  by  filling  a 
vat  in  the  top  of  which  is  a  sieve  through  which 
the  must  flows  after  being  poured  into  the  vat 
by  a  pump  from  below;  the  must  flowing 
through  the  sieve  spreads  it  like  a  shower  and 
causes  it  to  freely  absorb  the  sulpluirous  acid. 
This  is  done  to  prevent  the  wine  from  becom- 
ing sour  while  still  imperfectly  fermented. 

The  barrels  in  which  the  must  is  placed  are 
never  entirely'  filled,  but  tiiere  is  always  a 
vacuum  of  several  gallons.  In  the  winter  the 
wine  is  racked  from  the  lees  and  afterward  a 
certain  amount  of  spirits  added  to  each  butt, 
the  fine  wines  receiving  much  less  than  the 
common  ones  at  this  time.  To  the  latter  class 
Vin  de  Color  is  a(l<led,  which  is  a  ([uantity  of 
must  boiled  down  to  one-fifth  its  original  bulk 
in  a  copper  kettle;  this  makes  a  brown  liquid 
almost  the  consistency  of  thin  molasses,  with 
an  unpleasant   bitter  taste.     Quantities  of  this 


THE  PRACTICAL  HOTEL  STEWARD 

is  added  until  the  wine  is  of  the  desired  color. 
Sherry    is    naturally    a    dry    wine,    but    as    a 


large  per  cent,  of  the  exjjort  trade  demands 
some  sweet  and  some  slightly  sweet  sherry, 
Dulce  is  added  in  various  proportions.  This 
is  a  preparation  made  from  the  must  of  over- 
ripe grapes  checked  in  its  fermentation  by  the 
addition  of  a  large  quantity  of  strong  spirits 
with  cane  sugar. 

High  class  sherries  are  seldom  shipped  out  of 
Spain.  They  use  them  principally  in  imjirov- 
ing  the  new  or  more  inferior  qualities,  which 
are  exj^orted. 

The  fine  sherries  are  made  of  sei)arately 
selected  grapes,  which  are  placed  on  mats  to 
dry  in  the  sun  until  they  become  shriveled  and 
then  pressed.  This  class  of  wine  is  neither  sul- 
phured, colored  nor  sweetened. 

The  terms  used  for  the  different  stages  of 
the  wine  is  as  follows: 

Wine  aged  1  year  is  "\'in  dun  Anno"  or 
' '  Annadas. ' ' 

Prom  the  .3th  to  the  8th  year  it  is  "Fino. " 

From  the  Sth  to  the  14th  year  it  becomes 
Amontillado. 

From  14tli  to  the  L'Oth  year  it  becomes  Olo- 
roso. 

They  are  graded  according  to  quality  as  fol- 
lows : 

Palma  is  fine  and  dry. 

Doul)]e  Palma:  same  as  ;iliove.  but  more  de- 
veloped. 

Treble  Palma:  the  higiicst  grade,  best  of 
Amontillado. 

Palo  Cortado  is  Oloroso,  haxiny  (lc'.('lo]icil  a 
fine  perfume. 

Double  Palo  Cortado:  finer  than  tlic  aliove. 

Treble  Palo :  the  finest  Oloroso. 

Raya  is  the  third  quality.  It  is  in  its  natural 
state  a  good  dry  wine  and  is  mostly  j>ro|iMi('(l 
for  exportation  to  England  and  America. 

Dos  Rayas  is  a  common  wine. 

Tres  Rayas,  very  poor,  not  fit  to  sell. 

Besides  sherries  other  wines  of  good  (|u,i]ily 
are  the 

(ioid  colored   Pajerete,  full   Ila\(>r(>d,  sweet 

Red  Tinto  de  Rota,  natural  dry 
' '      Malaga,  dry  and  sweet 
"      Tarragona,  like  Port 
"      Val  de  Penas,  dry  sub-bitter 

White  Val  de  Penas,  sweet 

Red  Malmsey,  sweet 
"      Muscat,  sweet 
"      Valencia,  sweet,  used  for  Port 
"      Vin  Raucio,  dry  natural 
"      Ojo  de  Gallo,  light  aromatic 

White  Imperial  Blanco,  light  aromatic. 


THE  PRACTICAL  HOTEL  STEWAKD 


173 


Aleoliolie  strength  of  Spanish  wines  are:  the 
unfortified  from  22  to  28  per  cent.;  others 
with  spirits  added  rans^e  from  30  to  37  per 
cent,  proof  spirits. 

In  I'onohidiug  the  subject  of  Wines  of  Spain 
it  may  be  well  for  me  to  explain  the  use  of  the 
term  Solera,  which  we  occasionally  meet  with, 
as  in  quoting  "Private  Solera,''  referring  to 
quality. 

After  the  wine  has  passed  through  the  stage 
of  development,  we  will  say,  some  of  it  is 
Paima,  double  Palma,  Palo  or  Eaya.  The 
dealer  or  merchant  separates  them;  he  takes 
the  Palma,  or,  ratlier,  Amontillado,  and  places 
them  with  others  which  he  has  of  the  same 
quality;  and  the  same  with  ail  the  other  classes. 
Now  if  he  has  a  hundred  butts  of  Amontillado 
and  some  one  buys  twenty-tive,  he  draws  an 
equal  quantity  from  each  of  the  hundred  butts 
to  make  up  the  twenty-five  and  then  goes  to  the 
nursery,  Criadera  (the  part  of  the  Bodega 
where  his  wine  lies  until  it  shows  quality)  and 
selects  twenty-five  butts;  or,  if  he  has  none 
of  his  own,  then  he  buys  of  some  other  grower, 
some  of  the  same  quality,  and  proceeds  to  refill 
the  butts  from  which  he  has  drawn,  thus  keep- 
ing his  Solera  intact.  They  never  sell  an  entire 
butt  if  it  can  be  avoided,  nor  do  they  empty 
them.  This  has  the  effect  to  destroy  the  effect 
or  individuality  of  any  one  year  's  vintage,  the 
quality  of  the  wine  depending  entirely  on  the 
kind   and  quality  of  graj)es. 


Wines  of  Portugal 

As  in  Spain,  wine  is  made  and  stored  above 
surface,  but  the  buildings  are  called  Adegas 
instead  of  Bodegas.  The  system  of  making 
wine  is  also  very  much  like  the  Spanish. 

As  a  wine  producing  country  Portugal  holds 
a  most  interesting  place,  owing  to  the  famous 
Port  which  has  found  its  way  to  the  markets 
of  the  world,  England  and  its  colonies  being 
the  largest  consumers.  Port  is  made  both 
rt'hite  and  red;  tiie  former  is  mostly  shipped 
to  northern  Euroije,  Eussia  and  Scandinavia. 
The  red  when  first  made  is  of  a  deep  color,  but 
with  age  changes  to  a  brownish  purple. 

The  section  known  to  produce  the  finest  Port 
IS  the  Alto  Douro,  and  comprises  the  mountain 
slopes  bordering  on  the  Douro  River.  In  some 
places  the  hills  on  which  the  vineyards  are 
located  are  so  steep  that  it  is  necessary  for 
men  to  carry  the  must,  after  being  extracted, 
to  lower  and  more  accessible  places  in  goat 
skins;  it  is  then  placed  on  tiic  backs  of  don- 
keys, who  carry  it  to  such  places  still  farther 
down,  where  wagons  are  in  waiting  to  take  it 


to  the  Adegas.  The  soil  is  so  poor  and  so  lit- 
tle of  it  that  nothing  else  could  be  raised  but 
grapes;  sometimes  even  they  die  for  want  of 
moisture  in  warm  weather. 

The  principal  varieties  of  grapes  grown  are 
the  Alvarelhao,  the  Bastardo,  the  Touriga,  the 
(louveio  and  the  Souzao.  As  stated  above  the 
general  treatment  of  wines  is  the  same  as  in 
Spain.  The  lagares  (in  which  tlie  grapes  arc 
placed  to  be  crushed  by  the  bare  feet  of  men 
and  are  left  to  ferment  before  extracting)  are 
principally  of  stone  about  six  yards  square. 
While  it  is  said  that  the  system  of  wine  mak- 
ing could  be  improved  upon  in  the  Oporto  dis- 
trict the  fact  remains  that  pure  old  Port  wine 
is  known  to  lie  one  of  the  most  wholesome 
stimulants  for  feeble  persons. 

Besides  Port  wines  Portugal  produces  large 
quantities  of  other  white  and  red  varieties, 
many  of  them  dry  similar  to  Bordeaux,  but 
very  little  of  them  shipped  abroad  on  tiieir 
own  merits,  principally  because  they  will  not 
stand  travel.  1  will  mention  those  of 
The  Province  of  Estramadura,  the 
White,  Lissubon,   dry 

' '      Muscat  Calcavella,  sweet 
"      Bucellas,   good   table   wine. 
The  country  surrounding  Lissabon: 
White,  Setural 

"      Terma,  light  bodied,  fruitj- 
Eed,  Colares 

' '      Barra-a-Barra 
' '      Faro 
' '      Laniego 
' '      Salarem 
' '      ^loncaon 
Euby  tint,  Monsao,  slightly  astringent 
Eose,  Monsao,  tart 
Golden,  Monsao,  sweet,  acidulous 
Eed,  Areas,  slightly  sweet  and  acid 
"      Lamalonga,  slight  sweet,  aromatic 
"      Gouvio,  full  flavored 
"      IMalvasia 
"      Conaifesto 
' '      Mouriseo 
Topaz,    Villa    Flor,    spirituous,    aromatic, 

both  dry  and  sweet 
Eed,  Lavardio,  dry 
''      Azanibuja,   full   bodied,   tart,   spiritu- 
ous 
Pale,  Torres  Vedras,  soft,  sweet 
Kuljy,  Calvel,  balmy  jierfume 
And  many  others. 

Tiio  aleoliolie  strength   of  the  wines  of  Por 
tugai  varies  from  as  low  as  eleven  to  forty  per 
cent,  )>roof  spirits. 


174 


THE  PRACTICAL  HOTEL  STEWARD 


Wines  of  Madeira 

The  wiiics  of  the  island  of  Madeira  are  no 
less  famous  than  the  Port,  and  have  held  their 
jirominence  for  several  centuries.  The  same 
method  of  wine  making  is  followed  there  as  in 
Portugal,  the  finest  vineyard  on  the  island  be- 
longing to  the  Royal  family  of  that  country. 
It  is  a  very  delightful  wine,  somewhat  re- 
sembling Port,  and  their  color  is  amber  and 
jiale  red. 

The  grapes  from  which  Madeira  is  made  are 
the  Malvasia,  imported  from  Candia  and 
Cyprus  Islands.  It  is  said  that  they  make  the 
best  wine.  Other  grapes  are  the  Vidogna,  the 
Bagoual,  the  Muscatel  and  Alicante,  all  bear- 
ing white  fruit.  The  black  are  the  Batardo, 
the  Negramal,  the  Ferral  and  the  Tinta,  all 
but  the  latter  being  used  in  making  white  wine. 
In  former  years  the  custom  for  improving  the 
wine  was  to  ship  it  as  ballast  on  a  long  jour- 
ney to  warm  climates,  to  the  East  or  West 
Indies,  this  having  the  effect  to  hasten  the  de- 
velopment of  the  wine.  Such  wines  would 
then  be  quoted  in  the  market  as  Madeira  twice 
passed  the  line;  Madeira  East  India,  etc.  At 
present  they  use  heated  buildings  with  glass 
roofs,  called  estufas.  The  wine  is  fortified 
with  spirits  at  different  stages,  without  which 
it  would  be  too  weak  to  keep  or  travel.  The 
following  are  the  names  best  known  in  trade: 
Bual 
Malvasia 
Sercial 
Verdeihe. 

Produced  at  Cama  do  Lobos,  Campanario, 
San  Ro(iue,  and  Funehal,  the  latter  being  the 
2)rincipal   port. 


Wines  of  the  Canaries 

Formerly  a  great  deal  of  the  wine  grown 
there  was  marketed  as  Madeira,  but  now  they 
are  principally  sold  as  sherries  to  •Central 
America  and  Brazil.  It  is  on  these  islands 
where  the  once  famous  Sack,  a  light  sweet 
wine,  was  raised,  the  expression  having  been 
taken  from  Sec  or  Secco. 


Wines  of  Italy 

Next  to  France,  Italy  is  probably  the  most 
important  wine  growing  country  of  Europe  and 
some  very  fine  varieties  are  produced  there. 
The  system  of  making  wine  in  most  localities 
is  similar  to  that  of  France  and  Germany,  to 
which  large  quantities  are  exported. 

Some  very  fine  wines  of  Northern  Italy  are 
those  of  the  district  of  Piedmont,  where  they 
are  called  by  the  name  of  the  grape  from  which 


it  is  made,  some  of  which  are: 
Red  Barbera,  Table  wine,  dry 
"      Bonarda  " 

"      Fresa  " 

*'      Grignolino         "  " 

"      Dolcetto  " 

Wine    made    from    a    mixture    of    grapes    is 
called : 

Uvaggio. 
Red   Borolo   is  a   heavy  full  bodied   wine  of 
excellent  quality. 

Red  Nebbiolo  Secco,  dry  table  wine. 
Lombardy   wines,   considered   of  rather   poor 
quality.     Well  kijown  growtlis   from   that   sec- 
tion are: 

Red  Corvino  dry 

' '      Malvasia         ' ' 
' '      Erbametto      '  < 
* '      Bordagno        ' ' 
White  Casalmaggiore,  dry 
Red  Sassella,  dry 
In  Venetia  we  find  the  following    .vines  en- 
joying a  good  reputation: 

Red  Corvini,  dry,  rather  harsh 

"      Valpolicelio,  dry,  pleasant  table  wine 
Red  and  white  Prosecco,  dry 

"     "       "      Piccolit  dolce,  sweet 
White  Montu 
' '     Aleonzo 
Red  Vini   de  Pasto 
* '     Cesena 
"      Forli 
"      Rimini. 
The    finest    wines    in    Italy    are    said    to    be 
grown    in    Tuscany,   some    of   the   best    among 
them  are: 

Brilliant  purple   Montepulciano,  spirituous 

aromatic,  rather  sweet 
Red  Asti,  dry 
"      Chianti,       dry,  delightful  table   wine 
"      Pomiiio  "  "  " 

"      Artimiuo         "  "  " 

"      Carmignano  "  "  " 

Red  and  white  Montalcino,  dry,  delightful 

table  wine 
Red  Ripa,  dry,  delightful  table  wine 

' '     Poggiosecco,  sweet 
White  Nippozzono,        dry 
"      Altomino  " 

' '      Castelniggero       ' ' 
In  the  South  of  Italy  the  far-famed 
Red  and  white  Lacryma  Christi,  sweet 
Red  Falerno,  rather  sweet 
"      La  Cryma  Tiberii,  rather  sweet 
"      La  Cryma   di  Castellamare 
White  Capri  bianco,  dry  like  sauterne 
' '      Baja 


THE  PRACTICAL  HOTEL  STEWAED 


175 


"White  Furia   d'Ischia 
"      Capo   di  Miseno 
"      Falerno  Faustiana 
and  many  other  sweet  and  dry  varieties.     The 
La    Cryma    Christ!    is    extensively    made    into 
sparkling  wine  and  is  said  to  be  very  popular 
in  that  country  as  such. 

In  Sicily  many  good  wines  are  produced  of 
which  the  best  known  are  the 

White  Marsala,  sweet,  like  Madeira 
"      Malvasia,   sweet 
"      Moscato  di  Stramboli 
Red  Marsala,  dry 
Malmsey 

Amber  color  Villa   Solto,  like  sherry 
"  San   Sidero        "        " 

' '  Amareno  "        " 

Red  tawney  ]\lont   Matrissa,  tonical  flavor 
"      brilliant  Santa  Venera,  soft,  pleasant 
Amber,  Daearella,  sweet,  sharp 
Deep  amber  Cavallaro,  dry 
"  "      Albanello,  slightly  sweet,  sharp 

"  "      Alcantara,  spirituous  pungent 

The  alcoholic  strength  of  the  wines  of  Italy 
are  from  22  to  24  degrees  proof  spirits  in  the 
Korth  to  as  high  as  29  to  30  in  the  South. 


and  others.  The  system  of  wine  making  is  the 
same  as  in  France  and  Germany.  The  alcoholic 
strength  of  Swiss  wines  ranges  from  10  to  25 
per  cent,  proof  spirits. 


It        {  c 
it        I  c 


Wines  of  Switzerland 

The  best  wines  in  Switzerland  are  grown  at 
Xeufchatel;  they  are  the 

Ruby  color   Cortaillod,   dry  like  Burgundy 
"  "        Faverge 

"  "        Boudry 

"  "        Concise 

"  "        Colombier     "      "  " 

From  the  Canton  of  Vaud  the 

White  Deselay,  fine,  strong,  aromatic 
"      St.  Saphorin,  dry 
' '      Chebres,  ' ' 

"     La  Cote,  " 

Among  other  rich  wines  are  the 

Red  St.  Prex,     dry,  highly  spirituous 
"     Salvaquin     "         "  " 

"      Gringet 
Gold    colored    Aigle,    dry,    sub    acidulous 

agreeable 
Gold    colored    Yvorne,    dry,    sub    acidulous 

agreeable 
Gold  colored  Glacier,  rich  liqueur  wine 
Red  Visp,     dry,  full  bodied 
"      Baillio    "      " 
' '      Oberlander,  dry 

"      Costamser,  " 

White  Completer  * ' 

"      Sieblingener       " 
Red  Hallauer  " 

"      Karthauser  " 


Wines  of  Greece 

Greece  occupies  a  most  interesting  place 
among  wine  growing  countries.  In  most  in- 
stances the  cellars  are  level  with  the  ground, 
like  in  Spain,  but  the  French  system  of  wine 
making  is  most  general.  Owing  to  the  semi- 
ropical  climate  great  care  is  required  to  pre- 
vent formation  of  acetic  acid.  The  white  grai)es 
nuist  be  pressed  as  rapidly  as  possible;  and  in 
making  red  wines  the  skins  must  be  kept  under 
the  surface  of  the  must,  and,  as  far  as  possible, 
the  air  excluded. 

Eesin  is  applied  to  all  wine  made  for  home 
use.  It  is  said  that  this  is  done  to  make  the 
wine  a  protective  against  malaria  fever;  but 
the  Avines  for  export  are  unresined,  especially 
those  grown  in  the  Islands  Santorin,  Cepha- 
lonia,  Zante  and  the  peninsula  of  Morea.  I 
will  mention  some  of  the  best  known  and  most 
favored  varieties: 

St.  Elie,  pale,  original  flavor  resembling 
somewhat  fine  Amontillado 

Hymettus,  rich  ruby  color.  Burgundy  flavor 

Hymettus,  Avhite,  ruby  color,  like  Sauterne 

Noussa,  red,  ruby  color,  dry  fruity 

Kephisia,  red  and  white,  decided  boquet, 
delicate  and  dry 

Patras,  color  and  flavor  like  fine  Port 

Patras,  white  like  Rhine  wine 

Mavrodaphne,  a  liqueur  wine 

Come,  pale  red,  sweetish 

Sautorin,  red,  becomes  topaz  with  age 

Night  wine,  a  poetical  turn  for  St.  Elie 

Sauto  wine,  delicious  muscat  made  from 
partly  dried  grapes  like  straw  wine; 
made  in  purple  and  white 

La  Cryma  Christi,  delicious,  sweet  like  wine 
of  same  name  in  Italy. 

The  alcoholic  strength  of  the  wines  from 
Greece  ranges  from  15  to  26  degrees  proof 
spirits. 

Excellent  sparkling  wines  are  also  made  in 
tiiat  country. 


Wines  of  Russia 

The  wine  production  of  Russia  is  very  lim- 
ited and  is  confined  to  the  southern  part,  along' 
the  Black  Sea;  though  it  is  said  that  in  Cau- 
casia wine  has  been  produced  for  ages  past 
and  that  the  wines  of  Europe  have  their  origin 
there.  The  best  wine  is  produced  in  Crimea. 
The  liqueur-wines  are  of  a  delicious  taste  and 


17G  THE  PRACTICAL  HOTEL  STEWARD 

boquet,  and  tlie  red  dry  wines  of  a  beautiful 


color  and  all  contain  a  high  per  cent,  of  al- 
cohol. 

.Sparkling  wines  like  champagne  are  also 
made. 

Vines  principally  grown  there  now  are  from 
Bordeaux,  Burgundy,  the  Rhine,  Austria  and 
Hungaria. 

The  wines  are  named  after  the  grape  from 
which  they  are  produced,  like  Sauterne,  Bur- 
gundy, Riesling,  Tokay,  etc.  The  alcoholic 
strength  of  Russian  wines  averages  from  14 
to  -5  per  cent,  of  proof  spirits.  As  a  rule  they 
do  not  fortify  wines  in  that  section. 


Wines  of  Turkey  and  Roumania 

Roumania  produces  some  very  good  wines  on 
the  southern  slopes  of  the  Carpathian  Moun- 
tains, resembling  in  quality  the  Hungarian  and 
Southern  Austrian  products,  being  mostly 
white,  of  good  reputation  for  delicacy  of  flavor 
and  boquet. 

Best  known  varieties: 
White  Croznovano 
Red  Vigue   de   Monsieur 

' '      Jassy-Nicorestic 
Dealul  Mare,  Tohanic  Scharata  and  others. 

Although  the  Koran  prohibits  the  use  of 
wine,  there  is  nevertheless  considerable  pro- 
duced in  Turkey,  its  climate  being  most  favor- 
ably suited  for  wine  making,  and  before  Mo- 
hammedanism took  possession  of  the  country 
centuries  ago,  in  fact  about  the  beginning  of 
the  Christian  Era,  the  Romans  derived  large 
quantities  of  their  best  wines  from  what  is  now 
Turkey,  especially  the  Islands  of  Cyprus,  Crete 
or  Candia  and  Malta. 

But  very  little  of  the  wines  made  there  reach 
the  outside  market.  One  reason  for  this  is  that 
in  the  making  of  wine  they  have  the  custom 
of  coating  their  wine  vessels  with  resin,  and 
also  add  mastic  and  tur{)entine  to  the  must, 
which  they  claim  is  preventative  against  lung 
troubles;  this  gives  it  a  most  disagreeable 
flavor  and  a  foreigner  would  consider  it  unfit 
to  drink.  This  applies  principally  to  conti- 
nental Turkey. 

Some  of  the  wines  produced  on  the  Islands 
are  quite  pleasant.  The  industry  is  confined 
principally  to  the  Christian  population.  The 
old-fashioned  coned-shaped  vessel  is  still  used, 
fthich  is  partially  buried  in  the  ground. 

In  Candia  is  Avhere  the  wines  extolled  by 
ancient  historians,  Diodorus  and  others,  are 
grown.    Some  of  them  are: 

Topaz,  colored  Passum,  sweet 

"  Pramnian  Malvasia,  sweet 


Fine  Malmseys  and  Muscat  wines  are  also 
grown  on  this  Island. 

On  the  Island  of  Rhodes  grows  the  wine 
which  was  nmch  favored  by  Byron,  called 
Samian.  It  is  a  muscat.  On  Seiv  grows  the 
wine  which  Pliny  praised  over  eighteen  cen- 
turies ago.  The  wines  grown  near  Smyrna  and 
Jerusalem  very  much  resemble  rich  Muscadines. 

From  Mt.  Lebanon  comes  the 

Red  Vin  doux  Rosu,  sweet  rose  tinted 
Vino  d'Oro,  bright  dry  wine. 


The  Wines  of  Persia 

The  wines  best  known  in  ancient  times  in 
Persia  were  of  Ariana,  Baetriana,  Hycrania 
and  Margiana,  grown  on  the  slopes  south  of 
the  Caspian.  But  the  best  there  at  the  present 
time  are  those  of  Shiraz  and  Ferdistan.  The 
wines  in  that  country  are  made  in  amphoral- 
shaped  vases  holding  a  little  more  than  a  hogs- 
head, glazed  both  in  and  outside,  and  are  cov- 
ered with  mutton  tallow.  When  ready  for  use 
It  is  put  in  large  glass  flasks,  using  wax  and 
pressed  cotton  instead  of  a  cork  for  a  stopper. 
The  wine  dealers  often  mix  Raki  and  saffron 
or  extract  of  hemp  to  make  it  more  quickly 
intoxicating;  they  also  perfume  the  wine. 
The  best  known  wines  of  Persia  are: 
Red  and  white  Shiraz,  sweet 

"      "        "        Ferdistan,  sweet 

"      "        "        Haneadan,  sweet 

"      "        "        Tabris 

"      "       "       Teher  and 

"      "        "        Kasbin. 


Wines  of  Africa 

It  is  said  that  before  the  advent  of  the 
Mohammedan  religion  wine  was  extensively 
produced  along  the  entire  North  coast  of 
Africa,  but  since  then  and  up  to  the  time  that 
France  began  colonizing  Algiers  and  Tunis,  the 
industry  was  entirely  destroyed.  Now,  how- 
ever, the  French  are  raising  considerable  quan- 
tities of  good  wines,  principally  from  vines 
i)rought  there  from  the  South  of  France,  the 
product  resembling  that  of  the  mother  country. 

In  Morocco  what  little  wine  is  made  is  done 
principally  by  Jews.  They  apply  the  system 
similar  to  that  of  Southern  Spain.  Grapes  are 
said  to  grow  larger  and  sweeter  there  than 
most  anywhere  else.  The  wine  is  kept  in  large 
jars  or  vases  and  in  goat  skins. 

In  ancient  times  the  Nile  Valley  produced 
large  quantities  of  wine,  considerable  of  which 
was  shipped  to  Rome.  They  were  those  of 
Arsinoe,  Mendas,  Koptos  and  Mareotis;  but 
since  vhe  reign  of  Islam  only  grapes  and  raisins 
are  raised. 


THE  PEACTICAL  HOTEL  STEWARD 


177 


In  Cape  of  Good  Iloi^e  some  very  good  wines 
are  made.  The  industry  began  almost  with  the 
colonization  under  the  Dutch,  about  the  year 
1650.  They  imported  from  different  European 
countries  the  finest  vines  as  well  as  expert 
vintners;  the  result  was  that  for  many  years 
the  Cape  wines  which  found  their  way  to  the 
markets  in  Europe  were  much  sought  and 
brought  good  prices;  but  of  late  years,  owing 
to  large  production  and  changes  in  English 
tariff  laws,  [iriees  have  fallen  to  a  normal 
■\'alue.  The  principal  wines  jjroduced  arc 
Sherry,  Port,  Madeira,  Frontignac  (so  called 
for  the  reason  the  same  class  grape  used  and 
a  similar  method  pursued  in  the  making  as  in 
the  countries  from  which  the  vine  was 
brought)  ;  also  large  quantities  of  Cape  Hock 
is  made.  But  the  most  renowned  from  that 
section  are  the  red  and  white  Constancia,  a 
sweet  liqueur  wine,  and  the  Pontac,  fruity  and 
drv. 


Wines  of  Australia 

Vine  culture  in  Australia  is  of  comparatively 
recent  date.  Until  the  year  1840  the  industry 
was  not  known  there.  At  that  time,  however, 
vines  were  imported  from  France,  Germany, 
Italy,  Spain,  Portugal  and  of  the  best  from 
other  wine  producing  countries,  by  the  colonies, 
namely :  Victoria,  New  South  Wales,  Queens- 
laud,  South  and  West  Australia.  Since  then 
the  industry  has  grown  rapidly  and  with  grati- 
fying results.  The  wines  made  there  are  of 
superior  quality  and  many  of  them  have  gained 
considerable  recognition  of  importance  in  Euro- 
pean markets.  Red  and  white,  dry  and  sweet 
liqueur,  as  well  as  some  sparkling  varieties,  are 
produced  which  are  in  most  instances  named 
after  the  vine  or  the  locality  from  which  they 
■were  imported. 

The  wines  most  favorably  spoken  of  arc  the 
Red  Gleni)ora,   dry 
"      Hermitage,    dry    like    wine    of    same 

name  in  France  like  Medoc 
"      Cabernet,  dry 
* '      Burgundy,  dry 
"      Irrewang,  dry 

**      Kapunda,  resembling  young  port 
"      YcMing,  dry  delicate 
"      Sunbury,  dry  delicate 
"      Matavo,  dry  like  port. 
Tawney  red  Beaumont,  soft,  sweet,  spirit u 

ous 
Tawney  red  Tintara,  strong  alcohol  it- 
White  Riesling,  dry  like  Rhine  wine 
Elch  golden  Pedro  Jimenez,  dry,  pleasant 
Light  golden  Temprano,  dry,  soft 


White  Highercombe,  dry,  sub  acid 
* '      Auldana,  dry,  like  Rhine  wine 
* '      Carwarra,  dry,  like  Sauterne 
' '      Muscat. 
The  average  alcoholic  strength  of  Australian 
wines    ranges    from    16    to    28    per    cent,    jaoof 
si)irits. 


WINES  OF  AMERICA 

Regarding  the  raising  and  making  of  wine 
in  this  country,  it  has  been  found,  after  many 
efiorts,  that  European  vines  will  not  thrive 
east  of  the  Rocky  Mountains;  consequently  all 
grapes  for  wine  making  are  native  varieties 
found  growing  wild  in  various  sections  of  the 
country,  which  have  been  improved  by  culti- 
vation   and    hybridizing    with    foreign    species. 

It  is  said  that  wine  was  made  in  this  country 
by  Spanish  settlers  in  Florida  as  early  as  156.5 
from  a  native  grape  found  in  that  section.  But 
the  first  attempt  to  establish  a  vineyard  was 
in  the  Colony  of  Virginia,  about  the  year  1620, 
with  vines  and  skilled  growers  from  Europe. 
For  a  while  it  seemed  as  if  their  labors  would 
be  rewarded  with  success.  Subsequent  failure 
of  the  undertaking  caused  the  promoters  to 
accuse  the  growers  of  ruining  the  vines ;  but 
in  later  trials  it  was  made  evident  that  Euro- 
pean vines  can  not  be  cultivated,  except  on 
the  Pacific  slope.  The  prevalence  of  the  phyl- 
loxera east  of  the  Rockies  caused  every  attempt 
to  fail. 

Wm.  Penn  made  many  attempts  in  Pennsyl- 
vania; Swiss  colonists  tried  in  Kentucky  and 
Indiana;  the  French  in  Tennessee,  Ohio  and 
Alabama.  After  failure  in  all  of  these  very 
little  was  attempted  until  about  1826,  when 
attention  was  called  to  the  Catawba  vine  in 
Virginia,  which  was  derived  from  the  Northern 
Fox  grape  (^Vitis  Labrusea),  one  of  the  numer- 
ous species  of  vines  growing  wild,  the  most 
important  of  which  is  the  Vitis  Vinifera  and 
grows  in  the  old  world  from  55  degrees  North 
to  40  degrees  South  latitude,  and  from  wiiich 
are  derived  the  European  varieties;  in  reality 
said  to  be  a  native  of  Turkey,  Tartary,  Greece, 
Persia  and  as  far  East  as  the  Himalayas.  There 
are  instances  in  which  the  vine  has  attained 
trunks  nearly  three  I'eet  in  thickness  in  warm 
climate.  In  this  country  the  conditions  are 
not  so  favorable  except  in  California. 

While  many  varieties  are  obtained  from  the 
propagation  from  seeds,  the  original  varieties 
can  only  be  perpetuated  by  grafting,  cuttings, 
layers,  or  inoculation. 

Wild  species  are  most  abundant  in  this  coun- 
try, the  greatest   number  being  in  Texas;   but 


178 


TIIK  PRACTICAL  HOTEL  STEWARD 


the  Ailantic  States  are  said  to  have  more  useful 
ones  thau  any  other  part  of  the  world,  four 
of  the  eight  varieties  found  in  that  section  hav- 
ing given  rise  to  valuable  vines. 

From  the  Fitis  Labrusca,  above  referred  to, 
which  was  found  growing  along  tlie  New  Eng- 
land coast  from  Maine  through  the  Atlantic 
states  to  Tennessee,  and  from  Japan  to  the 
Himalayas  in  Asia,  producing  a  large  purple 
black  berry  with  a  musty  or  foxy  flavor,  are 
derived  the  Catawba,  Concord,  Isabella,  Hors- 
ford,  Clinton  and  many  others.  There  is  a  be- 
lief that  an  Asiatic  hybrid  between  the  Vitis 
Labnisca  and  the  Vitis  Butundifolia  was  the 
original  Vitis  Vinifcra. 

Vitis  Bicolor,  the  blue  or  winter  grape  found 
from  New  York  to  Wisconsin  and  southward;  it 
has  a  sky  blue  color  and  is  smaller  than  the 
Labrusca. 

}'ilis  Aestivalis,  "summer  grape"  also 
"chicken  grape"  found  growing  in  Virginia 
and  south  to  Texas;  small  pale  blue  berries. 
From  it  was  derived  the  Delaware,  the  Cyn- 
thiana  and  Norton's  Virginia;  the  latter  two 
are  the  most  promising  wine  grapes  east  of  the 
Kocky   Mountains. 

Vitis  Eiparia  or  "river  grape"  found  all 
through  the  north  from  Canada  to  Colorado. 
The  vines  from  this  species  are  known  to  be 
[)roof  against  the  ravages  of  the  phylloxera. 
In  view  of  this,  large  quantities  have  been 
shipped  to  France  for  stock  on  which  to  graft 
the  finer  wine  producing  varieties  of  the  Vitis 
Vinifera. 

The  North  Atlantic  species  Vitis  Cordifolia, 
known  commonly  as  the  "frost,"  "chicken" 
or  ' '  possum ' '  grape,  grows  from  New  York  to 
Iowa,  south  to  Gulf  of  Mexico;  produces  small 
blackisli  fruit. 

Vitis  EotundifoUa  or  "Muscadine"  of  the 
South,  known  also  as  the  ' '  Bullace ' '  grape,  the 
source  of  the  Scuppernong,  is  the  largest  fruited 
species  in  this  country.  It  is  found  growing 
from  Virginia  to  Texas  and  from  Japan  to  the 
Himalayas. 

Other  distinct  species  in  this  country  are 
found  to  be  local,  such  as  tiie  Vitis  CuUfomicu, 
known  as  the  "Vaumee"  of  the  Indians,  has 
large  clusters;  purple,  rather  pleasant  fruit. 

Vitis  Caudicaus  is  the  Mustang  grape  of 
Texas. 

Vitis  Arizonica,  the  canon  grape  of  Arizona. 

Vitis  Caribaea,  the  grape  found  in  West 
Indies  and  Eastern  Mexico;  also  known  as 
water  withe. 

Vitis  Blaucon  of  the  Sierra  Madres  in  Mexico 
and  Central  America,  and  many  others  which  it 


will  hardly  be  of  interest  to  mention. 

Experiments  have  been  made  with  all  the 
foregoing  species  by  hybridizing,  with  a  view 
of  thereby  obtaining  vines  suitable  for  wine 
making  and  for  table  grapes,  with  good  results 
in  many  instances.  Especially  in  the  past  fif- 
teen years  has  great  progress  been  made  in  dis- 
covering grapes  which  prove  desirable  for  both 
purposes.  I  will  mention  some  of  the  most 
productive  varieties  suitable  for  wine  making 
and  for  table  use. 

From  THE  LABEUSCA,  we  have: 

THE  CATAWBA :  an  abundant  and  reliable 
bearer;  fruit  of  medium  size,  round  and  of  a 
dark  purple  color;  both  good  for  wine  making 
and  a  popular  table  grape;  keeps  well.  When 
well  packed  they  will  keep  until  the  latter  part 
of   January, 

THE  CONCORD:  large  well  packed  bunches- 
of  bluish  black  fruit,  very  extensively  used  for 
the  table;  they  are  today  our  most  delicious 
grape  for  eating. 

The  COLRAIN :  very  sweet  and  light  green 
with  delicate  bloom  when  ripe;  has  but  one 
seed ;  not  much  known  as  a  table  grape  but  con- 
sidered a  good  wine  maker. 

The  DIAMOND:  a  large  white  grape  about 
the  size  of  the  Concord;  very  juicy  and  free 
from   foxiness. 

The  EATON:  like  the  Concord  but  less, 
sweet  and  not  so  foxy. 

EARLY  VICTOR:  large  white  and  juicy; 
fine  eating  grape  and  ripens  quite  early. 

The  GREEN  MOUNTAIN:  found  in  the 
Green  Mountains  of  Vermont.  Said  to  more 
nearly  resemble  the  Vinifera  species  than  any 
other  native  variety.  It  bears  medium  sized 
fruit,  well  filled  bunches,  greenish  white  when 
ripe;  is  very  early,  rather  sweet  and  tender 
and  free  from  foxiness. 

The  HA^ES:  medium  sized,  full  bunches, 
greenish  white  when  ripe,  of  fine  flavor;  good 
for  the  table. 

HOESFORD:  like  the  Concord,  but  ripens  a 
little  earlier. 

The  JUMBO:  a  large  blueish  black  variety,, 
bearing  heavy  bunches,  being  earlier  than  the 
Concord;  pleasant  eating  and  is  therefore  very 
popular  in  the  New  York  market. 

The  KEYSTONE:  large  bunches  and  com- 
pact berries  about  the  size  and  color  of  Con- 
cord, but  skin  more  tough  and  keeps  much  bet- 
ter. It  is  said  in  cool  tenij)erature  it  will  keep 
until  latter  part  of  February. 

The  MILLS:  a  very  large  compact  bunch,, 
round  large  black  berry  with  blueish  bloom; 
fruit  firm  and  juicy,  adheres  well  to  the  stem,. 


THE  PEACTICAL  HOTEL  STEWAED 


179 


ripens  later  than  Concord  and  keeps  well. 

>JIAGARA:  good  sized  compact  bundles, 
fruit  medium  sized,  wliite,  rather  sweet,  pleas- 
ant flavor ;  good  for  the  table  but  does  not  keep 
well. 

The  OSWEGO:  large  black  tender  fruit; 
keeps  and  looks  better  than  the  Concord. 

The  ULSTER  PROLIFIC:  medium  sized 
bunches  with  fruit  somewhat  smaller  than  Con- 
cord; very  sweet;  good  table  grape  and  keeps 
well. 

The  VERGENNES:  medium  sized  bunch, 
large  black  fruit,  ripens  quite  late  and  is  there- 
fore desirable  for  market.     It  ships  well. 

WILLIE:  large  showy  fruit,  black,  with 
thick  skin;  an  excellent  grape  for  wine  making. 

From  riTIS  AESTIVALIS: 

The  NORTON'S  VIRGINIA:  large  bunches 
of  compact  fruit ;  small  blueish  black  berries 
which  are  very  sweet  and  pleasant;  ripen  quite 
late  but  adhere  well  to  the  stem;  yield  abun- 
dantly. 

CYNTHIANA:  like  Norton's  Virginia  both 
in  appearance  and  productiveness,  but  ripen  a 
little  earlier. 

DELAWARE:  small  compact  bunches  of 
reddish  purple  fruit;  berries  rather  small  but 
are  a  most  delicious  table  grape;  they  keep 
and  ship  well. 

OZARK:  large  compact  bunches  with  good 
sized  black  berries  of  rich  taste;  considered  an 
excellent  wine  and  table  grape;  ripens  quite 
late  and  keeps  well. 

From   EOTVNDIFOLIA: 

The  SCUPPERNONG:  this  vine  cannot  be 
successfully  grown  north  of  35  degrees  parallel 
of  latitude.  I  am  told  that  it  is  most  produc- 
tive when  trained  as  for  an  arbor,  and  indeed 
it  is  the  only  way  that  I  have  seen  it  grow, 
each  vine  covering  some  fifty  square  yards  over 
wooden  frame  work.  It  has  numerous  small 
branches,  seldom  having  more  than  five  large 
greenish  white  berries  to  a  bunch.  When  ripe 
they  spread  large  sheets  of  cloth  or  canvas, 
while  with  long  i:)oles  the  vines  are  lightly 
beaten  from  above,  which  causes  the  ripe  ber- 
ries to  drop  into  the  sheets;  afterwards  the  ber- 
ries are  run  through  a  kind  of  fan — a  machine 
which  blows  away  all  leaves  and  dead  wood 
found  plentifully  mixed  with  the  berries  by  the 
peculiar  process  of  gathering,  and  which  must 
be  removed  before  pressing.  While  these  grapes 
are  of  a  real  pleasant  taste  and  make  good 
wine  they  cannot  be  used  for  the  table  because 
of  the  small  bunches. 

Other  hybrid  vines  which  are  well  known  in 
some  localities  are: 


MOORE'S  EARLY:  like  the  ConcorJ,  but 
several  weeks  earlier. 

LADY  GRAPE:  white,  a  little  larger  than 
the  Concord  and  ripens  about  ten  days  earlier. 
It  has  a  rich  sweet  taste;  is  a  good  table  grape. 

POCKLINGTON:  a  very  large  white  grape; 
it  is  hardy,  a  fairly  good  table  fruit  and  ships 
well. 

EMPIRE  STATE :  very  much  favored  in  the 
East.  It  has  large  handsome  bunch,  berries  of 
medium  size,  white,  with  a  rich  sweet  taste; 
ships  well. 

There  are  a  great  many  other  varieties,  some 
of  them  old  and  well  known;  to  mention  them 
all  would  require  too  much  space  and  be  of  but 
little  interest. 

*  *     « 

The  method  of  wine  making  in  this  country 
is  exactly  as  in  France  and  Germany  for  dry, 
still  and  sparkling  wines;  and  the  Spanish  sys- 
tem is  adopted  in  making  such  wines  as  resem- 
ble sherry  and  port,  and  for  liqueur  wines. 

In  many  instances  the  name  under  Avhich  a 
native  wine  is  placed  on  the  market  is  the  same 
as  the  vines  from  which  the  same  has  been  pro- 
duced, as  Catawba,  Norton's  Virginia,  Concord, 
Scuppernong,  etc.;  but  more  often  they  are 
sold  under  a  foreign  label  of  some  wine  to 
which  it  may  bear  a  slight  resemblance,  as  St. 
Julienne,  Medoc,  Pontet  Canet,  Burgundy, 
Derkheimer,  Port,  Sherry,  etc. 

It  does  seem  that  if  any  wine  made  in  this 
country  is  of  a  quality  which  merits  it  being 
sold  as  similar  to  some  foreign  growth,  it  is 
surely  worthy  of  having  a  name  of  its  own, 
original  with  the  surroundings  where  it  is 
I)roduced. 

*  «     * 

States  where  wine  is  extensively  made  are: 
New  York,  Ohio,  Indiana,  Michigan,  Illinois, 
Virginia,  North  and  South  Carolina,  Tennessee, 
Arkansas  and  Missouri.  Of  these  New  York 
State  has  probably  made  the  greatest  i)rogress 
within  the  jtast  twenty  years.  IMr.  Bander,  of 
the  Pleasant  VaUfy  Wine  Company  of  Rheims 
Station,  New  York,  says :  ' '  The  advance  in 
American  wines  during  the  last  twenty  years 
has  been  marvelous.  A  number  of  new  varieties 
of  grapes  have  been  developed  and  old  varieties 
discarded.  The  great  complaint  against  Amer- 
ican wines,  on  account  of  what  they  call  foxi- 
ness,  has  largely  disappeared,  from  the  fact 
that,  as  we  have  improved  the  vine  and  the 
soil  becoming  older,  nnich  of  the  roughness  is 
eliminated;  and  I  venture  the  assertion  that 
when  our  vineyards  have  become  as  old  in 
cultivation  as  tliose  in  France  our  grapes  will 


180 


THE  PRACTICAL  HOTEL  STEWAKJ) 


be  equally  as  good  and  perhaps  some  of  their. 

better.'' 

*     «     « 

Continuing,  ^Ir.  Bauder  says:  "Our  spar- 
kling wines  are  in  all  essential  things  a  well 
made  American  champagne;  and  1  venture  the 
assertion  that,  had  we  started  to  make  chani- 
l)agne  two  hundred  years  ago  our  wine  would 
enjoy  the  preference  which  that  of  France  does 
today. 

"Production  and  sales  have  increased  five- 
fold ill  the  past  twenty  years  and  we  find 
Anu'ricaii  wines  growing  more  in  diMiiaiid  every 
year. 

ill  CHXTKAL  NEW  YORK,  where  the 
I'leasant  Valley  Wine  Co.,  The  Urbana  Wine 
Co.,  and  a  number  of  others  have  their  vine- 
yards, about  ten  thousand  acres  are  devoted  to 
the  raising  of  grapes.  The  varieties  grown  are 
Concoid,  Catawba,  Delaware,  Isabella,  Niagara, 
Norton's,  Moore's  Diamond,  Ionia,  Diana  and 
a  nundjer  of  others.  The  Concord  and  Catawba 
form  the  bulk  of  tlie  market  or  table  grapes. 

A  large  per  cent  of  the  finer  varieties  form 
the  basis  for  the  champagne  couvee.  Two 
hundred  tliousand  gallons,  or  about  one  million 
bottles,  are  annually  made  into  sparkling  wine; 
the  balance  of  the  grapes  are  made  into  still 
wines,  which  are: 

Catawba,  white,  dry 
Catawba,  rose  tint,  sweet 
Concord,  red,  sweet  like  port 
Sherry,  white,  dry  and  sweet 
The  CHAUTAUQUA  grape  belt  is  a  strip  of 
land  in  the  extreme  Northwestern  part  of  the 
state,  near  Lake  Erie;   in   this  section  grapes, 
mostly  Concord,  are  raised  for  the  market;  and 
it    is    said    that    the    Concord    obtains    a    richer 
flavor  in  the  Chautauqua  grape  belt  than  any- 
where else  in  the  country.     The  annual  produc- 
tion  amounts   to   from   40,000   to   50,000   tons, 
they  having  shipped  as  many  as  3,500  car  loads 
in  one  season. 

Crapes  are  extensively  raised  in  the  HUD- 
BON  RIVER  VALLEY,  consisting  of  such 
varieties  as  Concord,  Catawba,  Empire  State, 
Red  Ulster,  Elvira,  Niagara,  Delaware  and 
others,  nearly  all  of  which  are  shipped  to 
market. 

The  next  state  of  importance  is  OHIO,  along 
the  coast  of  Lake  Erie,  including  several 
islands.  Varieties  finding  most  favor  are  the 
Lady  Grape,  Martha,  W^orden  (which  is  like 
the  Concord),  the  Catawba,  Moore's  Early, 
Lady  Washington,  Pocklington,  Delaware,  Con- 
cord and  others. 

White  and  red  dry  wine  and  sparkling  wine 


are  extensively  made.  A  large  per  cent  of 
Catawba  grown  are  made  into  sparkling  wine 
in  Sandusky,  Cincinnati  and  St.  Louis,  Mo. 
The  dry  Catawba,  made  in  NORTHERN  OHIO 
and  adjacent  islands  in  Lake  Erie,  is  the  best 
nhite  wine  jjroduced  in  this  country,  comparing 
very  favorably  with  the  better  class  of  Rhine 
wines.  The  black  graj)es  are  extensively  made  1||f 
into  clarets  and  sweet  wines,  the  latter  sold  as 
native   port. 

MISSOURI:  The  principal  sections  of  this 
rtate  where  vineyards  are  planted  for  \\ine 
making  are  Herman,  Augusta,  Blufton,  Booue- 
tille,  on  the  banks  of  the  Missouri  River,  and 
of  late  years  grapes  are  beginning  to  be  ex- 
tensively grown  in  the  south  and  southwestern 
parts  of  the  state. 

Until  about  twenty  years  ago  Concord  and 
Catawba  were  among  favored  vines  and  were 
largely  jilanted  in  many  vineyards,  but  it  was 
found  that  they  were  not  suited  to  that  locality, 
and  while  they  are  still  re;)resented  more  re- 
sistant vines  have  in  most  places  taken  their 
places.  Norton 's  Virginia,  Cynthiaua,  Dela- 
ware, Herbemont  (of  large  compact  bunches 
having  small  deep  jiurple  berries  with  a  de- 
licious sweet  taste),  and  a  large  number  of 
hybrids  derived  from  Texas  and  native  Mis- 
souri vines  compose  the  main  stock. 

Most  of  the  grapes  are  nsetl  for  wine  making, 
of  which  a  great  deal  is  made,  and  some  of 
■which  is  of  excellent  (juality,  especially  that 
made  from  the  Norton  and  Cynthiana,  resem- 
bling in  every  respect  a  first  rate  Red  burgundy, 
a  sample  of  the  latter  having  been  exhibited 
at  the  World 's  Fair,  Chicago,  under  the  name 
of  Blaclc  Bose  and  received  first  prize  among 
American  red   wines. 

Wines  of  Missouri  production  are: 
Red   Concord    (claret)    dry 
White  "  " 

' '       Catawba  ' ' 

Rose  ' '       sweet 

White  Herbemont,  dry  like  Mauzanilla 

"       Delaware,  dry  like  Rhine  wine 
Red  Norton's    (    {Black  Hose) 
"     Cynthiana  jdry  like  Burgundy. 
Also   wines    resembling    port    and    sherry. 
Sparkling   Wines   are    made    in    Herman   and 
m    St.    Louis,    the    latter,    from    the    Catawba 
grown    in   Ohio,   known   as  Cook 's   Imperial. 

In  NORTH  CAROLINA,  VIRGINIA,  TEN- 
NESSEE and  ARKANSAS  a  very  pleasant 
white  wine  is  made  from  the  Scuppernong, 
which  has  some  resemblance  to  dry  Catawba, 
In  MISSISSIPPI,  TEXAS,  KANSAS,  MICHI- 
GAN, INDIANA  and  ILLINOIS  some  grapes 


THE  PKACTICAL 

are  raised  for  the  market.  NEW  IMEXICO 
also  raises  grai>es  for  the  market.  In  this 
territory  as  well  as  .u  parts  of  Arizona,  Euro- 
pean vines  are  successfully  grown. 

CALIFOEXIA:  In  this  state  we  find  that 
the  European  vine  is  grown  successfully  and 
but  few  American  vines  are  ])lanted. 

Over  two  hundred  years  ago  the  vine  was 
jilanted  by  Spanish  monks  in  the  section  where 
now  are  Los  Angeles  and  San  Diego.  The  va- 
rieties brought  over  by  them  are  still  culti- 
vated in  old  Mission  Valley  and  country  sur- 
rounding San  Diego,  where  they  are  known  as 
Mission  grapes.  Of  late  years,  however,  the 
phylloxera  has  been  very  destructive,  and  so 
far  the  only  remedy  has  been  to  graft  the 
European  varieties  on  native  or  resistant  stocks. 

The  vines  most  favored  for  wine  making  are: 

For  BED  WINE: 

' '  Cabernet  Sauvignon  "  or  "  Cabernet, ' ' 
small  black  berries  and  bunches,  juicy  and 
sweet;  the  wine  from  it  being  very  robust  is 
often  used  for  blending  and  improving  milder 
varieties. 

' '  Cabernet  Franc ' '  very  much  resembling 
the  Sauvignon,  but  inferior. 

' '  Beclan ' '  small  clusters  but  compact ;  berry 
small,  black,  thick  skinned,  makes  a  very  choice 
red  wine. 

' '  Valdepenas, ' '  Sjiauish,  makes  a  fine  full- 
bodied  claret  of  a  high  character. 

' '  Petit  Syrah, ' '  large  clusters,  berries  of 
medium  size,  makes  a  choice  red  wine. 

They  have  also  "The  Camay,"  "The  Pinot 
IXoir, "  and  many  others,  including  "The  Zin- 
f  andcl. ' '  The  latter  is  by  far  the  most  pro- 
■ductive  and  is  therefore  planted  to  a  very 
^reat  extent  in  most  of  the  vineyards.  When 
properly  handled  it  will  make  one  of  the  most 
<iesirable  red  wines  grown  in  this  country. 

For   WHITE   WINE. 

"The  Melon  Blanc,'"  the  same  from  wliich 
■white  Burgundy  is  made  in  France. 

"Cadillac,"  small  white  berry  of  medium 
bunches,  very  sweet;  its  high  flavor  makes  it 
valuable  for  blending. 

"Semillion,"  the  same  as  from  which  llaut 
Sauterne  and  Chat  Yquem  are  made  of  in 
France. 

"Sauvignon  Blanc,"  similar  to  the  above. 

"Keisling, "  same  as  from  which  fine  Rhine 
wines  are  made. 

"  Savignon  Verte, "  "Orleans  Riesling," 
"  Verte  Longue, "  "Folle  Blanche,"  and  many 
others,  including  some  of  the  most  successfully 
grown  grapes  from  all  parts  of  the  wine  grow- 
ing sections  of   Eurojie. 


HOTEL  STEWARD  181 

For  SHERRY : 

"The  Palomina"  from  Spain  is  most  popu- 
lar; it  is  very  prolific,  makes  a  fine  dry  wine  of 
good  flavor. 

"Formit,"'  same  as  from  which  fine  Hun- 
garian white  wines  are  made. 

"Sultana,"  a  delicate  white  seedless  grape 
from  which  also  the  seedless  raisins  are  pro- 
duced. 

Other  white  varieties,  some  of  which  are  used 
in  making  sweet  wines,  are  the  "Clairette 
Blanche,"  "Muscat  de  Frontignau,"  "White 
Elben, "  also  some  varieties  of  American  origin. 

The  foregoing  is  only  a  partial  list  of  wine 
producing  vines.  I  mentioned  the  varieties 
])lanted  for  that  purpose  only.  W^hile  these 
woidd  also  be  the  best  for  the  market  they 
will  not  stand  shipping.  For  this  jjurpose 
ditierent  kinds  are  grown  wiiich  are  firmer  and 
can  be  sent  to  most  any  part  of  the  world.  1 
have  no  doubt  but  that  nearly  every  hotel  man 
in  the  country  knows  some  if  not  all  of  these 
varieties,  as  at  certain  times  of  the  year  one 
can  find  them  for  sale  by  the  fruit  dealers. 

The  most  fa\ored  of  these  is  the  "Tokay"; 
it  has  very  large  bunclies  of  i>a\e  red  color, 
large  oblong  berries,  quite  firm,  and  is  alto- 
gether of  an  attractive  appeal  ance. 

"Black  Cornuchon"  has  large  bunches,  the 
berries  large,  bluish  black  with  lighter  spots, 
ripens  quite  late. 

' '  Emperor, ' '  has  long  loose  bunches,  large 
oblong  berries  of  purple  black  color,  ripens 
very  late. 

"  Wliite  Cornichon,"  large  loose  clusters  with 
oblong'  yellow  berries,  ripens  late. 

' '  Malaga, " '  large  bunches,  berries  long,  oval, 
yellow,  ripens  early. 

"Black  Ferbara,"  medium  sized  cluster, 
berry  round,  black  with  a  blue  bloom. 

"The  Sultana,"  described  above,  "The 
Black  Damascus,"  "The  Black  Morocco,"  and 
"Muscat,"  the  latter  a  good  shipping  grape  is 
also  used  in  making  Sweet  Muscat  and  An- 
gelica wine,  and  is  one  of  the  best  raisin 
grapes;  it  has  long  loose  clusters  and  large 
yellow  berries,  is  very  sweet  and  has  a  promi- 
nent  flavor. 

The  jirincipal  wine  jiroducing  districts  of  this 
state  are: 

In  the  southern  part,  Los  Angeles,  San  Ber- 
nardino and  San  Diego,  where  large  quantities 
of  sweet  or  liqueur  wines  are  made,  which  ap- 
pear in  the  market  as  Angelica,  Muscatel, 
Tokay,  Sherry,  Port,  Madeira,  etc.  The  dry 
wines  made  in  this  district  are  too  heavy  and 
contain  too  much  alcohol.     The  sweet  wines  are 


182 


of  a  superior  quality  and  in  some  respects 
resemble  the  original  wine  after  Avhich  they  are 
named. 

Further  North  in  the  Xapa  and  Sonoma 
valleys  are  the  largest  vineyards  in  the  state, 
the  climate  being  more  moist  and  cooler.  Dry 
wine,  both  red  and  white,  are  nmde.  St. 
Helena,  Santa  Eosa,  Cloverdale  and  lltM-alds- 
burg  are  the  shipping  centers. 

The  system  of  wino  making  in  California, 
while  conducted  on  a  large  scale,  is  the  same 
as  the  most  approved  methods  in  France,  and 
the  quality  in  most  instances  is  of  a  high 
standard,  surely  much  better  tiian  the  cheaper 
imported   varieties  from  Europe. 

The  following  are  some  of  the  favored  prod- 
ucts: 

White  Aliso,  dry  like  Sauterne 
"       Gutedei,  dry  like  Ehine  wine 
"       Riesling,  "       "  " 

"       Pineau  Blanc,  dry  like  Burgundy 
"  "        Gris        "      "  " 

' '       Cresta  Blanea    "      "     Sauterne 
Eed  Pineau  Noir  "      "     Burgundy 

'  *     Zinf  andcl  "      "     Bordeaux 

"     Mataro  "      "  " 

"    Barbera  "      "     Asti 

"     Claret  "      "     Bordeaux 

and  white,  rose  colored  and  red  sweet  wines  as 
before  mentioned. 

In  most  instances  the  wine  is  given  the  name 
of  the  vine  from  which  it  is  derived,  but  a  great 
deal  is  also  sold  under  foreign  labels,  or  as  the 
type  of  the  same,  like 
Medoc  Type 
St.  Julian  Type 
St.  Estephe  Type 
Typo  Chianti,  etc. 
Before  the  formation  of  the  California  wine 
association   wines   of   that   state    were   sold   at 
prices  wliich  were  ruinous  to  the  growers,  but 
now   this  is   regulated   by   concerted   action   of 
the   association.     However,   tiie  prices   of  good 
native   wines   are   still   low   enough    that    every 
family   could   afford   to   have    a    glass   of    tiiis 
health-giving  beverage  with  their  dinner. 

Most  American  wines  are  fully  matured  when 
two  years  old  and  very  few  of  them  will  im- 
prove any  more  after  being  four  to  five  years 
old. 

*     *     * 

MEXICO:  Some  three  hundred  years  ago 
the  vine  was  brought  from  Europe  into  Mex- 
ico and  there  grown  successfully;  but  the  in- 
dustry received  no  attention,  and  very  little 
wine  was  made.  Of  late  years,  however,  grape 
growing  has  received  some  encouragement  un- 


TIJK  PRACTICAL  HOTEL  STEWARD 

der  jiatidnago  of  the  government. 


SOUTH  AMERICA:  In  Argentina  a  great 
deal  of  wine  is  made  from  European  vines  and 
is  said  to  be  of  very  good  quality;  also  Chili, 
Peru,  Uruguay  and  Brazil  in  the  Southern  part 
some  wine  is  made  from  Eurojiean  vines  which 
grow  in  the  temperate  sections  of  South  Amer- 
ica successfully. 
Alcohol 

Alcohol  is  a  product  derived  from  fruits^ 
grain  and  vegetables  which  contain  glucose.  The 
sugar  is  converted  into  alcohol  by  fermentation 
and  then  extracted   by  distillation. 

All  fruits  in  a  ripe  state  are  crushed,  and 
when  placed  in  a  mild  temperature  will  ferment 
without  the  assistance  of  any  foreign  substance. 
After  the  fermentation  is  completed,  all  sugar 
contained  in  such  fruit  has  changed  to  alcohol 
and  is  ready  for  the  still.  The  product  obtained 
by  passing  through  the  still  once  is  BRANDY, 
but  by  redistilling  the  same  over  again  several 
times  PURE  ALCOHOL  will  result.  When  grain 
or  vegetables,  such  as  rye,  corn,  barley,  potatoes, 
beets,  etc.,  are  to  be  used,  the  same  must  be 
first  macerated  and  fermentation  induced  by 
the  addition  of  yeast. 

Alcohol  forms  the  active  or  intoxicating  part 
in  all  fermented  beverages.  When  pure  it  should 
register  200  degrees,  but  it  is  very  difficult 
to  produce  it  perfectly  anhydrous  or  absolute. 
Most  alcohol  we  buy  will  register  about  190 
degrees  or  95  per  cent.  pure. 

Until  the  eleventh  century,  alcohol  was  not 
known  in  Europe.  It  is  said  that  the  Arabs 
were  the  first  who  knew  the  art  of  extracting 
it;  and  it  was  not  until  the  early  part  of 
the  eighteenth  century  that  a  French  professor 
first  found  the  way  of  making  alcohol.  It  was 
not  long  afterward  that  it  became  the  base 
of  medicines  and  of  liquors  for  the  table.  Since 
then  the  popularity  of  the  same  has  increased 
with  the  pace  of  civilization.  It  is  useful  in 
many  ways,  and  while  its  use  is  often  abused, 
yet  such  cases  are  insignificant  compared  with 
the  many  ways  in  which  it  has  proven  beneficiaL 
Brandy  (Cognac) 

Brandy  ((dgnac)  is  a  distillation  from  wine. 
By  far  the  larger  portion  is  being  made  in 
France,  where,  in  the  province  of  Charente, 
vast  vineyards  are  cultivated,  the  product  of 
which  is  converted  into  cognac.  The  valuation 
placed  on  wine  in  this  district  is  according  to 
the  quantity  of  brandy  that  can  be  made  out 
of  it;  in  good  years,  for  instance,  about  five 
bottles  of  wine  will  make  one  of  brandy;  in 
bad  years  it  will  take  double  the  quantity.   Dis- 


THE  PEACTICAL  HOTEL  STEWARD 


183 


tilling  is  begun  immediately  after  fermentation 
is  complete,  ami  by  the  beginning  of  March 
the   brandy    is    all   made. 

Brandy  or  eau-de-vie,  as  it  is  commonly  called 
in  France,  is  divided  into  five  classes,  namely: 

FIXE  CHAMPAGNE  is  the  best. 

LITTLE  CHAMPAGNE,  second  class. 

LES  BOEDERIES  OU  PREMIERE  BOIS, 
for  third  class. 

LES  DEUXIEMES  OU  BOUS  BOIS,  fourth 
class,    and 

TEOISIEME  BON  BOIS,  fifth  class. 

The  town  of  Cognac  is  the  most  central 
shipping  point,  \\here  also  the  prices  are  regu- 
lated  once   a    month. 

When  brandy  is  first  made  it  is  almost  with- 
out color  and  is  quite  disagreeable  to  taste; 
but  with  age  it  becomes  darker,  also  assuming 
a  sweetish  and  more  pleasant  taste. 

The  strength  of  brandy  is  from  106  to  130 
degrees  proof,  or  from  .53  to  65  per  cent, 
absolute. 

Almost  every  large  vineyard  in  this  country, 
as  well  as  in  Europe,  has  a  distillery  connected 
with  it  for  the  purpose  of  converting  to  brandy 
such  wines  as  will  not  answer  for  the  market; 
also  to  distill  the  lees  taken  from  the  wine 
after  racking. 

OTHER  FRUIT  BRANDIES. 

Other  fruit  brandies  are: 

KIRSCHWASSER,  made  from  cherries,  both 
wild   and   cultivated. 

PLUM  BRANDY,  (Zwetschkenwasser),  from 
prunes;  made  principally  in  Germany,  Hun- 
garia  and  Roumania. 

CIDER  BRANDY   (apple  brandy)   and 

PEAR  BRANDY,  made  principally  in  Nor- 
mandy 

KUM  and 

TAFIA  is  made  from  sugar  cane  in  the 
"West    Indies. 

ARRACK  is  from  sugar  cane  in  the  East 
Indies. 

MARASCHINO,  from  cherries.  .Ma<le  in 
Zara. 

GOLDWASSER,  from  grains,  in  Dantzig. 

"WHISKEY  is  from  rye,  corn,  oats  and  Ijar- 
ley.  Made  in  Scotland,  Ireland,  United  States 
and  Canada. 

RAKIA.  finni  grapes  perfumed.  .Made  in 
Hungaria. 

SCHIEDAM  SCHNAPPS,  (Gin),  made  from 
grains  flavored  with  juniper  berries.  Made  in 
Holland. 

BRANDY,  from  beets;  made  in  Nortiiern 
Europe. 

BRANDY  is  also  made  from  loos  of  potatoes 
in  Northern   Eiirn]ie. 


AZAKA,  ARZA,  ARKA,  made  from  mare 's 
inilk,   in   Tartary. 

A  BRANDY  is  made  from  the  juice  of  the 
agave  in  Mexico  and  South  America. 

PEACH  BRANDY,  made  from  ripe  peaches 
in  the   United   States. 
Liqueurs 

Liqueurs  and  cordials  are  made  by  taking 
various  aromatic  herbs  of  which  they  may  be 
composed,  reduce  the  same  to  fine  particles, 
and  are  then  macerated  with  sugar,  alcohol  and 
water  for  several  days  until  thoroughly  iligested, 
then  distilled  and  rectified.  The  product  is 
then  treated  with  syrup  and  proof  spirits,  also 
the  proper  coloring.  The  usual  strength  of 
cordials  is  about  120  degrees  proof,  or  60  per 
cent,  pure  alcohol. 

ABSINTHE  is  made  from  dried  absinthe 
(wormwood),  dried  hyssop,  balm  mint,  green 
anise,  Chinese  anise,  fennel  and  coriander  seeds. 
This  cordial  is  made  in  several  localities  in 
France  and  Switzerland,  and  in  each  place  it 
is  made  differently.  In  Switzerland  is  where  it 
was  first  produced. 

CREAM  OF  ANGELICA  is  made  from  an- 
gelica roots,  angelica  seeds,  fennel,  and  cori- 
ander. 

ANISETTE  is  made  from  green  anise,  star 
anise,  coriander,  fennel,  and  hyson  tea. 

CREME  DE  MOKA  is  made  from  coffee  and 
bitter  almonds. 

PARFAIT  AMOUR,  grated  skins  of  cedrats, 
grated  skins  of  lemons  and  cloves. 

CHARTREUSE  GREEN  is  made  from  cinna- 
mon, mace,  lemon  balm,  dried  hyssop  flower 
tops,  peppermint,  thyme,  costmary,  arnica 
flowers,  genepi,   and  angelica   roots. 

CHARTREUSE  YELLOW.  Similar  to  above, 
adding  cardamon  seeds  and  socctrine  aloes. 

WHITE  CHARTREUSE  is  made  from  cinna- 
mon, mace,  cloves,  nutmegs,  tonka  bean,  lemon- 
balm-hyssop,  genepi,  angelica  roots  and  seeds, 
cardamom,  and  sweet-flag. 

BENEDICTINE  is  from  cloves,  nutmegs,  cin- 
namon, lemon-balm,  peppermint,  angelica  roots, 
Bweet  flag,  and  genepi. 

TRAPPISTINE  is  from  absinth,  angelica, 
mint,  cordamom,  lemon,  myrrh,  sweet  flag,  cinna- 
mon, cloves  and  mace. 

EAU  DE  VIE  DANTZIG  is  from  cumin 
seed,  caraway  seed,  celery  seed,  green  anise, 
c7oves  and  cinnamon. 

KUMMEL  is  from  cumin  seeds,  coriander  and 
mange   peel. 

CRE.ME  DE  MENTHE  is  from  peppermint- 
balm,   sage,   cinnamon,  ginger,  and   orris   root. 

:\IARASCH1N0  is  from  ripe,  wild  cherries, 
raspberries  and  cherry  leaves. 

CURACAO  is  from  skins  of  oranges,  cinna- 
mon ami  mace. 

YER^IOUTH  is  made  from  absinth,  gentian, 
angelica  root,  holy  thistle,  calamus,  nutmegs, 
sliced  fresh  oranges,  cinnamon,  germander,  ele- 
campane, and  sweet  wine  of  Picopaul. 

There  are  several  varieties  of  YER^rOUTH. 
each  of  which  contain  some  different  ingred- 
ients. The  above  are  contained  in  tiie  vermouth 
of  Turin    ( Italian). 


184 


THE  PBACTIC'AL  HOTEL  ISTEWAED 

♦  Vintages 


Year 


1869 
1870 

1871 
1872 

1873 

1874 
1875 

1876 
1877 

1878 

1879 
1880 

1881 
1882 
1883 

1884 


Port 


Fairly     good,    light; 
very  few  shipped. 


Very,  fine,  rich  and 
ripe ;  one  of  the  best  of 
the  last  half  century : 
universally  shipped. 


Wet  vintage,  thin,  but 
clean. 

Rather  small,  but  fine 
flavor,  and  turned  out 
very  successfully. 


Very  large  quantity, 
very  good,  with  high 
color,  dry  as  a  rule ; 
universally  shipped. 

Small  in  quantity; 
good,  light;  not  generally 
shipped. 

Plentiful,  light,  sweet 
and  smooth;  shipped  by  a 
few  houses  and  develop- 
ed better  than  expected. 

Very  poor  vintage ; 
grapes  did  not  ripen. 

Better  than  foregoing, 
but  not  fine,  and  not 
shipped  as  a  vintage. 

Plentiful,  very  fine,  big 
wines ;  shipped  by  all 
houses. 


Small,  but  useful  for 
lodge  purposes;  not 
shipped. 

Medium  color  and 
body  ;  not  shipped. 

Not  big,  but  dry,  clean 
wines;  shipped  generally 
and  turned  out  well. 

Small,  but  useful  lodge 
wines;  sound,  clean;  not 
shipped. 

Similar  to  foregoing, 
but  rather  bigger. 


Rich  and  of  fine 
quality,  although  rather 
small  in  body ;  univer- 
sally shipped;  a  great 
success  in  bottle. 


Claret 


Plentiful  and  very  cheap; 
medium  body;  turned  out 
well,  and  very  useful  to 
the  English  trade. 

Large  yield  of  big 
wines,  which  have  only 
recently  begun  to  de- 
velop, and  caused  both 
Bordeaux  and  British 
firms  to  lose  money. 

Very  light,  but  after- 
wards developed  into 
fine  wines. 

More  color  than  fore- 
going, and  was  originally 
more  appreciated,  but 
never  showed  much 
quality. 

Still  more  color,  but 
turned  out  less  successful 
than  the  two  previous 
vears. 

Plentiful,  good  color 
without  excessive  body ; 
very  good  wines. 

Very  abundant,  ele- 
gant and  cheap;  in  every 
respect  a  perfect  Claret. 

Fair  color,  but  not 
good. 

Rather  less  color, 
light,  useful,  elegant. 

Rather  full-bodied; 
very  useful  among  cheap 
varieties;  higher  growths 
developed  well. 

A.  thin,  poor  vintage. 

Medium  color,  clean, 
useful  as  beverage  wines, 
but  not  fine. 

Full-bodied,  rather 
coarse,  and  did  not  main- 
tain early  promise. 

Very  light  and  thin ; 
wines  affected  by  mil- 
dew. 

Light;  many  wines 
mildewed. 


Medium  color ;  some 
parts  escaped  mildew, 
and  better  results  obtain- 
ed in  consequence. 


Champagne 


Fair  quantity ;    good 
wine. 


Excellent  wines,  with 
good  body. 


Fair  vintage  as  regards 
quality  and  quantity. 

Ordinary  vintage  in 
both  respects. 


Small    quantity ;    bad 
quality. 


Plentiful,  very  full- 
bodied  and  ripe;  uni- 
versally shipped. 

Abundant,  lighter 
than  the  foregoing,  but 
very  useful. 


Fair  quantity  and  qual- 
ity. 

Fair  quantity  and  qual- 
ity. 

Light   and  elegant; 
universally  shipped. 


Bad  year. 

Good  body  and  style, 
with  elegance;  shipped 
by  all  houses. 

Fair  quantity  and  qual- 
ity. 

Small  quantity ;  bad 
quality. 

Better  than  preceding 
year  and  not  very  high 
class,  and  prices  very 
dear  ;  shipped  by  several 
houses. 

An  excellent  year  of 
fine  quality,  with  great 
elegance ;  have  develop- 
ed well ;  prices  again 
high;  shipped  uni- 
versally as  a  vintage. 


THE  PRACTICAL  HOTEL  STEWARD 
Vim'AGES-Continued 


185 


Year 


1885 
1886 

1887 

1888 
1889 

1890 

189i 
1892 

1893 

1894 
1895 

18% 

1897 
1898 

1899 
1900 


Port 


Rather  small,  but  clean 
and  sound;  not  quoted 
generally. 

1/ air^ti n g:  both  in 
quantity  and  quality. 


Very  good ;  fairly  big ; 
universally  shipped. 

Not  abundant;  small, 
sound,  useful. 

Better  than  foregoing, 
but  not  big  and  not 
generally  shipped. 

Very  giood,  rather 
light,  fairly  abundant, 
and  universally  shipped. 

Light,  clean, '  useful ; 
not  shipped. 

Rather  better  than 
foregoing,  but  only 
shipped  Jay  a  few  houses 
in  limited  quantities. 


Grapes  suffered  from 
mildew;  thin,  p)oor  qual- 
ity ;  not  shipped. 


Small  yield,  medium 
quality. 

Grapes  mostly  gath- 
ered in  the  wet ;  very 
few  good  wines  made. 

Fairly  abundant;  good 
quality;  has  been  univer- 
sally shipped  as  a 
vintage  .turning  out  well . 

Quantity  short,  but 
some  good  wines  made. 


Quantity  shorter  than 
foregoing,  owing  to 
drought,  but  some  good 
wines  made  ;  quality  ir- 
regular. 

Quantity  fairly  abun- 
dant ;  quality  irregular ; 
shipped  by  some  houses, 
but  not  fine. 

Quantity  good ;  wines 
mostly  light,  but  clean. 


Claret 


Light;    mostly    mil- 
dewed. 


More  body  than  fore- 
going, but  mostly  tainted 
with  mildew. 


Big,  useful  wines 
which  appear  to  be  now 
developing. 

Light,  elegant,  origin- 
ally cheap,  and  repaid 
bottlers  well. 

Somewhat  similar,  but 
scarcely  so  popular. 


Full-bodied,  very 
useful;  give  good 
promise. 

Light,  elegant. 

Medium  color,  not  gen- 
erally considered  to  be 
well  succeeded;  the  vines 
of  the  higher-classed 
wines  suffered  very  much 
from  sirocco. 

Very  abundant,  with 
good  body;  certain  to  be 
useful  as  beverage  wines, 
but  too  early  yet  to  speak 
of  the  higher  growths. 

Much  less  in  quantity; 
not  particularly  well  suc- 
ceeded. 

Quantity  not  large,  but 
grapes  ripened  well,  and 
the  new  wines  show  some 
promise. 

Very  abundant ;  wines 
clean  and  with  good  body 
and  color. 

One  of  the  smallest 
yields  of  recent  years ; 
quality,  as  a  rule.  bad. 

Quantity  limited,  al- 
though in  excess  of  1897, 
especially  in  classed 
growths;  quality  expect- 
ed to  turn  out  good. 

Abundant,  and  are  ex- 
pected to  become  fine. 


Exceptionally  large 
quantity;  the  quality 
promises  to  be  only  mod- 
erate. 


Champagne 


Light,  but  rather  ele- 
gant ;  shipped  by  certain 
houses. 

Full-bodied;  many 
wines  tainted  with  mil- 
dew ;  shipped  by  a  few 
firms. 

Rather  light  and  ele- 
gant ;  shipped  by  several 
houses. 

A  poor  vintage. 


Not  a  large  yield; 
rather  delicate  wines  of 
good  style  ;  prices  high  ; 
universally  shipped. 

Fairly  abundant ;  use- 
ful, but  not  high  class. 

Rather  limited  quan- 
tity, thin. 

Limited  yield,  but  ex- 
ceptionally good  quality; 
prices  very  high. 


Very    abundant   and 
good ;  cheaper. 


Less  succeeded  than 
the  foregoing,  but  sound; 
prices  lower. 

Moderate  quantity, 
but  promises  well ;  prices 
low  on  account  of  heavy 
stocks,  and  many  wines 

Quantity  small;  grapes 
gathered  in  wet  weather; 
wines  thin  and  green. 

Moderate  both  as  to 
quantity  and  quality, 
but  better  than  preced- 
ing year. 

Quantity  better  than 
anticipated,  and  quality, 
expected  to  be  good. 


Limited  yield,  but 
young  wines  bid  fair  to 
turn  out  well. 

Large  yield  of  sound 
wines,  which  promises 
well. 


186 


THE  PRACTICAL  HOTEL  STEWAED 
VimACES-Continued 


Year 


1901 


1902 


1903 


1904 


1905 


1906 


1907 


1908 


1909 


Port 


Irregfular  in  quality  ; 
not  shipped  as  vintage. 

A  certain  quality  of 
useful  wine  made,  but 
not  shipped  as  vintage. 

Yield  small  and  quality 
moderate ;  best  results 
obtained  in  lower  Douro. 

Large  yield,  but  wines 
somewhat  lacking  in 
body ;  fair  color,  good 
flavor. 

Fair  quantity,  wines 
unevenly  somewhat 
green. 

Quantity  less  than 
1905,  a  few  good  wines 
made. 

Moderate  yield  wine  ; 
deficient  in  saccharine 
and  body  owing  to  rain 
at  time  of  vintage. 


Good  quantity  and 
quality  wines;  show  good 
body  and  color ;  one  of 
the  best  vintages  in 
years. 

Quantity  small;  quality 
below  average. 


Claret 


Fairly  plentiful,  but 
owing  to  wet  weather  are 
lacking  in  body  and  color. 

Quantity  small ;  wines 
light  andof  poor  quality. 

Yield  again  small ; 
quality  useful,  without 
pretension  to  figure  as 
vintage  wines. 

Quantity  large  ;  wines 
at  present  show  good 
body  and  color. 

Fairly  large  yield ; 
wines  light,  but  much  im- 
proved since  the  vintage. 

Rather  small  yield ; 
both  red  and  white  wines 
expected  to  turn  out  well. 

Fairly  large  quantity ; 
wines  light,  but  useful. 


Quantity  not  large ; 
wines  have  fair  color  and 
bouquet  and  promise  well 


Quantity  small ;  wines 
light  in  body  and  color ; 
but  agreeable  ;  late  gath- 
ering the  best. 


Champagne 


Quantity  limited; 
wines  thin,  owing  to 
excessive  rain. 

Yield  small  and  quality 
very  moderate,  owing  to 
wet. 

Yield  below  average ; 
very  useful  for  ordinary 
purposes;  not  likely  to  be 
shipjjed  as  vintage. 

Plentiful;  grapes  gath- 
ered in  good  condition 
and  practically  certain  to 
be  shipped  as  vintage. 

Medium  in  quantity 
and  quality;  uneven 
owing  to  mildew  in  many 
vineyards. 

Fair  average  quantity} 
quality  expected  to  turn 
out  good. 

Good  wine  made  at 
commencement;  but  ram 
set  in,  spoiling  quality 
of  wine  made  later  and 
greatly  reducing  yield. 

Quantity  small  and 
quality  not  satisfactory. 


Quantity  small ;  wines 
lack  body. 


*The  foregoing  list  of  vintage  wines  is  reliable.      It  is  from  the  "Book  of  Prices"  of  W.  A.  Taylor 

&  Co.  of  New  York,  and  the  Jefferson  Importation  Co.  of  St.  Louis. 


An  Illustration  of  Frank  G.  Warden'^  Method  of  Control  of  His  Eight  Hotels. 

Frank  G.  Warden,  who  operates  eight  hotels  located  in  Ohio,  Indiana,  Illinois  and  Ala- 
bama, and  who  receives  daily  a  detail  statement  from  each  of  his  managers  to  such  a  fine  point 
that  he  knows,  perhaps  better  than  if  he  were  present  in  the  several  houses,  the  true  condition  of 
the  business,  has  things  so  systematized  that  he  is  able  to  determine  very  closely  the  maximum 
earning  capacity  of  each  house.  For  illustration  of  liis  methods,  the  accompanying  figures  show 
the  basis  of  his  control  of  his  bars  (the  figures  varying  according  to  the  geographical  location 
and  class  of  trade  of  the  several  houses).  Goods  are  issued  to  barmen  at  approximate  retail 
value.  The  issues  and  bar  receijits  figures  should  be  about  tlie  same;  if  not,  there  is  investigation 
as  to  reason  why:     (See  opposite  page.) 


THE  PRACTICAL  HOTEL  STEWARD 

APPROXIMATE    RETAIL  VALUES,    OR 

The   amount   that   certain   goods  should  bring  over  bar: 

NAME.                                                       RETAILING  AT             Should  bkixg  over  bar 

Bulk   whiskey 10c  per  glass  1  gal. 

Bulk  whiskey loe  or  2  for  25c  1  gal. 

Whit^key    lue  or  2  for  2oc  1  full  qt. 

Whiskey    ] 5c  or  2  for  25c  1  bot. 

Beer    5c  per  glass  1  bbl. 

Beer   5c  per  glass  ^  bbl. 

Beer   5e  per  glass  ^  bbl. 

Port   wine 10c  per  glass  1  gal. 

Gin   1 5(»  or  2  for  25c  1  gal. 

Gin  15c  or  2  for  25c  1  bot. 

Blackberry    10c  per  glass  1  gal. 

Rum    10c  per  glass  1  gal. 

Rhine  wine  and  others,  5  bot.  to  gal.  .  .  .10c  per  glass  1  bot. 

Brandy  and  all  drinks  retailing  at  20e ;  (5  bot.  to  gal.)  1  bot. 


187 


The  following  goods  are  f 
issut'd  to  till"  bar,  of  which  y 
most   price   and   selling  price  : 

Retail- 
Name,  ing  at 

1  gal.  Rye 10c 

1   gal.  Large..  15c:  2  for  25c 

1  gal.  Bourbon 2  for  2r(c 

1   gal.  Gordon   gin 15c 

1  gal.  Gin    10c 

1   bot.   Sherry  (5  to  gal.)  .10c 

1  gal.   Port    10c 

1   bot.   Blackberry     10c 

1  bot.  Henncssy  brandy..  15c 
1  I)ot.  Hennessy  XXX... 20c 
1    bot.    Plymouth 

gin    2   for  25c 

1   bot.  Tom 

gin    loc  ;   2  for  25c 

1    bot.   Large    ('4   to   gal.).15o 

1  bot.   Boonekamp    

1   bbl.  Weideman    5c 

1  bot.  1800  .15c;  2  for  25c 
1   bot.  Three 

feather     . 20c  ;  3  for  50c 

1   doz.    %    pt.  flasks 

1   doz.   Weideman    10c 

1   doz.   Budweisser    15c 

1   doz.   Blue    Ribbon 15e 

1   bot.   Seltzer    25c 

1   bot.  Dom.    ginger    ale 

1  bot.  Black   and 

White  .  .  .15c:  2  for  25c 
1  doz.  splits  Apollinaris. .  15c 
1    bot.   Claret    (5  to  gal.). 10c 

1   bot.   Vermouth.    It 

1   bot.  Vermouth.     French... 

1   doz.   Consumers     10c 

1   doz.   Hosters    10c 

1   bot.  Lithia    water 

1  bot.   Old  Crow   (5  to 

fc'al.)    ..; 15c 

1  bot.   Geneva  gin    (4   to 

gal.)    15c 

1   bot.   Scupernong    lOc 

1  gal.  Cabinet    rye lOc 

1  bot.  Apricot  brandy 

(5's)    pony    glass....  15c 


rora     time 
ou    herein 


Cost. 

.$2.00 
2.85 
2.00 
2.25 
2.00 
.30 
1.50 
1.50 
1.29 


to     iime 
lind    the 

Selling 

Price. 

.f   7.00 

10.00 

10.00 

10.00 

7.00 

.75 

4.00 

5.00 

2.00 

2.50 

2.00 


.80 

2.00 

1.00 

2.50 

.80 

.80 

7.00 

28.80 

1.00 

2.50 

1.33 

3.00 

.25 

.50 

.55 

1.20 

.88 

1.80 

.80 

1.80 

.09 

.25 

.08 

05 

1.08 

2.50 

1.14 

1.80 

.85 

1..50 

.55 

.5.5 

.65 

.05 

.55 

1.20 

.55 

1.20 

.25 

.75 

1.33 

2..50 

r  — 

1.0(t 

2.00 

7.00 

.03 

2.00 

Retail- 
Name  ing  at 

1   doz.   Xipsale     15c 

1    bot.    Iron    brew 

1    l)ot.   riunyadi    water    

1    hot.  Creme  de  Menthe, 

pony   glass 15c 

1   bot.    Sp'g   Garden   rye..  15c 

1   doz.   Stout    25c 

50  Arie    kind    cigars 5c 

25   Preterencia    10c 

General  Arthur 10c 

doz.   Splits  white  rock.  .15c 

doz.   Bass   ale    25c.  . 

gal.   Jockey  Club. 3  for  25c 

bot.   Gordon   gin 15c 

bot.   Overholt   (4  to 

gal. )    15c 

doz.   Pop 

bot.   Cherries    

bot.  Dry  Catawba    

bot.  Can.  Club   (5  to 

gal.)    15c 

qt.   Mumm"s 

pt.   Mumm's    

pt.   Mumm"s.    split 

pt.   White  Seal 

(it.    AVhite   Seal 

pt.   Sparkling  Burgundy... 

qt.  I'eacock    Sauterne    .... 

bot.   Sweet    Catawba 

bot.   Old   Charter    

bot.   Oscar   Pepper 

bot.    King   W'm   Scnicli.  .  .  . 

bot.    Sloe  gin 

bot.   Muscatel    

bot.   DeWar    Scotch    

bot.   Old   Key  rum 

hot.    Seagram 

hot.   Mt.  Vernon    

bot.   Cardinal    

bot.   .Juniper  gin 

hot.    Kuiinn<'l    

Split  Ked  Kavi^n 

l)ot.   I'omesiic  champ.,  pt.. 

hoi.    Ushers"   Scotch    

iiot.    Irish  whiskey    

Iiot.    Imp.  ginger  ale 

Iiot.    Iliuit  Sauterne 

bot.   St.   .lulian    

l)ot.   Rock  and  rye 


(jt.   Sherry  wine 


$  7.00 

10.00 

2.50 

2.00 

28.80 

14.40 

7.20 

4.00 

10.00 

2.00 

8.00 

8.00 

.75 

3.50 

Selling 

Cost. 

Price. 

1.25 

1.80 

.08 

.25 

.18 

.35 

1.00 

4.00 

.88 

2.50 

2.00 

3.00 

1.75 

2.50 

1.58 

2.50 

3.15 

5.00 

1.08 

1.80 

2.00 

3.00 

1.75 

5.00 

.78 

2.00 

.87 

2.50 

.25 

.60 

.75 

.75 

.34 

.75 

1.05 

2.00 

2.50 

4.00 

1.33 

2.00 

.75 

1.00 

1..33 

2.00 

2.. 50 

4.00 

1.28 

2.00 

.66 

1.50 

.33 

.75 

1.00 

2.00 

.75 

2.00 

1.48 

3.00 

1.17 

1.50 

.33 

1.00 

1.00 

2.50 

1.17 

2.50 

1.00 

2.50 

1.13 

2.. 50 

.00 

2.00 

.75 

2.00 

.75 

2.00 

.10 

.15 

1.25 

1.00 

2.25 

1.00 

2.00 

.13 

.25 

.50 

1.00 

.42 

1.00 

.50 

2.00 

.35 

1.00 

188 


TTTE  PRACTICAL 


Illustration  of  the  Bailey  System  of  Keeping 
Track  of  Bar  and  Wine  Room,  Showing  a 
Simple  and  Effective  Method  of  Securing 
Information  as  to  Receipts,  Issues,  Inven- 
tory and  Percentage. 

lu  The  Hotel  Monthly  tor  September, 
1899,  we  printed  a  system  of  keeping  track  of 
the  bar  and  wine  room,  devised  by  Fred  J. 
Bailey,  at  that  time  manager  of  the  Winder- 
mere Hotel,  Chicago.  This  article  attracted 
a  great  deal  of  attention  because  of  the  simple 
and  satisfactory  method  of  determining  the 
percentage,  detecting  leaks  and  affording  con- 
tinuous and  almost  instant  information  regard- 
ing stock  on  hand,  the  value  of  each  article 
bandied,  and  of  the  stock  as  a  whole,  both  in 
Bar  and  in  the  Wine  Room.  In  one  small 
book,  now  commonly  known  as  THE  BAILEY 
BOOK,  and  in  another  small  book  (an  or- 
dinary day  book),  which  he  calls  THE  BAR 
ACTION,  all  of  this  information  is  contained. 
There  have  been  so  many  requests  for  us  to 
reprint  this  article  that  we  take  pleasure  in 
doing  so  at  this  time,  making  but  few  changes 
from  the  original  article.  The  figures  in  the 
illustration  are  fictitious,  of  course,  and  serve 
only  to  convey  an  idea  of  how  the  system  works. 

The  Bar  Stock  Allowance 

The  BAR  is  allowed  so  iiuich  stock  to  do 
business  with,  enough  so  that  there  is  very 
little  likelihood  of  having  to  send  to  the  Wine 
Room  oftener  than  once  a  day,  and  that  only 
when  the  Daily  Requisition  is  sent  in.  The 
Bar  is  furnished  a  list  of  the  articles,  with  the 
quantities  of  each  kind,  and  it  is  inventoried 
at  the  selling  price.  The  barman  is  supposed 
to  watch  his  stock  closely,  and  by  his  Daily 
Requisition  to  keep  it  replenished,  so  that  the 
Stock  Value  averages  the  same  every  day  after 
the  Requisition  is  filled. 

Instead  of  taking  an  Inventory  of  the  Bar 
in  connection  with  the  Wine  Room  stock,  the 
manager  considers  the  Bar  Stock  as  entirely 
separate,  and  it  does  not  figure  in  the  Wine 
Room  statements.  He  keeps  track  of  the  bar 
by  counting  the  packages  at  frequent  and  un- 
certain intervals  and  seeing  that  the  quantities 
on  hand  compare  closely  witli  the  quantities 
allowed. 

A  broken  package  is  considered  a  whole  pack- 
age. 

An  allowance  of,  say,  ten  per  cent,  is  made 
in  favor  of  the  barman  for  broken  packages 
when  a  Cash  Value  Inventory  of  his  stock  is 
taken;  but  as  the  Stock  in  Bar  runs  about  the 
same  all  the  time,  it  does  not  need  a  frequent 
"  Cas!i    Value    Tnventorv, "    the    fact    that    the 


HOTEL  STEWARD 

"Count"   of    packages    is   right,    sulhcing    for 
leasonable  requirements. 

For  convenience  of  illustration  we  give  the 
lollowing  as  the  BAR  WORKING  STOCK, 
the  number  of  packages  of  each  allowed,  and 
the  estinuiied  selling  price  of  eacli  package;  or, 
rather,  wliat  each  package  is  expected  to  re- 
turn in  cash: 

BAK     WOKKl.XG     STOCK. 

Selling  price  per 
package. 

8  Marquette  rye $2. .30 

8  Reserve   bourbon 3.0O 

8  Tom   gin 2.50 

72  Budweiser     15 

12  Pejisin  ginger  ale 15 

G  Pontet  Canet — qts 2.00 

12  Pontet  Canet— pts l.OO 

12  Cresta    Blanca — qts l.OO 

12  Cresta   Blanca — j.ts .30 

72  Red  raven  sjjlits 15 

36  Apollinaris — qts .30 

36  Ai>ollinaris — pts 20 

24  Seltzer    10 

1  Maraschino    1.50 

Daily  Requisition  on  Wine  Room 

Illustrations  of  the  BAR  REQUISITIONS 
on  Wine  Room,  daily,  for  the  week  ending 
Saturday,  July  8.  (These  Requisitions,  item- 
ized, are  entered  in  the  Wine  Room  Stock- 
Receipts-Issues  Book  and  by  Day 's  Totals  in 
the  Bar  Action  Book.)  The  barnuin  has  noth- 
ing to  do  with  the  extensions  and  footings, 
that  is  done  in  the  Wine  Room,  for  conveni- 
ence in  making  the  Weekly  and  Monthly  state- 
ments: 

BAR   KEQUISITIONS    OX    WIXE   ROOM. 

,Iuly  2,  1S99. 

Selling 
price. 

4  Rye   $10.00 

48  Budweiser    7.20 

6  P.    Cinder    ale 90 

4  Pontet    C— qts 8.00 

6  Cresta    B.— qts 6.0O 

36  R.  Raven  splits 5.40 

12  Apollinaris — qts 3.60 

24  Apollinaris — pts 4.80 

.$45.90 
.luly  3,  1899, 

3  Bourbon     $  9.0O 

4  Tom  gin    10.00 

36  Budweiser   5.40 

3  P.    ginger    ale 45 

2  Pontet   C,  i)ts 2.00 

3  Cresta   B.,   qts 3.00 

6  Cresta  B.,  pts 3.00 


THE  PRACTICAL  HOTEL  STEWARD                                                 1S9 

48  R.   R.   splits 7.20  elaborated    somewhat    on    Mr.    Bailey 's    books 

6  Apollinaiis,  qts 1.80  and  received  a   good-natured  criticism  for  our 

12  Seltzer     1.20  pains.     For  instance,  in   illustrating  the  Requi- 

1  Maraschino  1.50  sitions  itemized  we  extended  against  each  item 

both  the  cost  and  selling  luiee  (extensions  sup- 

Julv  4    1899                                                            '  posed  to  be  made  in  the  Wine  Room).   "That's 

g  jj    '                                                                *1.5  00  "■'^^'■^   you've   done   a   lot   of   figuring  to  little 

2  Bourbon    .....................  ...^    6^00  P"i'POse, ' '  said  Mr.  Bailey.    ' '  What  it  took  you 

9  Tom  o-in                                                           j  00  '*'''^*  ^^  ^^"^'^   ^^  ascertain  can  just  as  well  be 

24  Budweiser   ".'.'.'.'.  '.  '.  '.  '.  '.  '.  '.  '.  '.  '.  '.'.'.'.'.'.'.'.  '.     3.60  §"*  ^*  ^°  ^^^^^  ^  ""°"<^'  ^^^"^  = 

3  Cresta  B.,   pts 1.50  ^*«^^  «"  hand  July  2 $317.17 

24  K.   E.   splits 3.60  ^^^^  purchased  during  week.  .  .    119.72 

6  Apollinaris,   qts 1.80 

12  Apollinaris,  pts 2.40  $490.89 

Deduct   stock   on   hand   July   9..   373.00 

$38.90  

July  o,  1899.  Gives  the  net  cost  of  issues.  .  .$117.89 

2  M.  Rye    $  5.00  '  <  xhis  itemized  cost  price  takes  time,  means 

1  Bourbon    3.00  increased  detail  and  cuts  no  ice  on  my  sy.stem, 

24  Budweiser    3.60  jf  ^j^g  weekly  balance  is   made  properly.     One 

6  P.  ginger  ale 90  (.3^    extend    the    daily    bar    requisition    at    any 

3  Pontet   C,  qts 6.00  time  for  his  satisfaction  to  learn  exact  cost  to 

24  Apollinaris,   qts /.20  fasten   a   leakage;    but   it   is   misleading  to   in- 

12  Seltzer    1.20  elude  it  as  an  explanation  of  the  workings  of 

iog  9Q  the  system."] 

July  6,  1899.  The  Bailey  Book 

3  Bourbon    $  9.00  yi-,    Bailey   uses   a   book,   the   leaf   of   which 

1  Gm    2.50  measures  11  inches  wide  by  11  inches  long.     It 

36  Budweiser   o.40  jg  ruled  off  into  eleven  vertical  columns,  each 

3  P.  ginger  ale 45  of  ttegg  bisected  with  a   vertical   line.     It   is 

3  Pontet   C,  qts 6.00  j.^,ig(j  ^^.;tjj  gf,.y  horizontal  lines,   one  line   lor 

24  R.  E.  splits 3.60  gj^^jj  ^^y  ^f  |j^g  month,  with  special  red  ruled 

$•^6  95  lines  tC'  separate  the  weeks.      [Tn   the   illustra- 

July  7    1899.  tions    (pages    190  &  191)    the   dark   horizontal 

6  Eye    $15.00  lines  indicate  red  lines.] 

2  Bourbon 6.00  It  will  be  noted  that  each  column  is  headed 

3  T.  gin    7.50  witli  some  particular  article  of  stock,  as  ' '  Mar- 

36  Budweiser   5.40  quette     Eye, "     "  Eeserve     Bourbon, "     "  Tom 

4  Pontet  C,  pts 4.00  Gin, ' '  etc.     Immediately  under  the  heading  are 

3  Cresta  B.,   pts 1.50  two  red  lines,  the  top  line  for  entry  of  quantity 

18  E.   E.   splits 2.70  of  stock  on  hand  at  end  of  the  previous  month ; 

6  Apollinaris,   qts 1.80  the  second  line  for  the  value  of  stock  on  hand 

24  Apollinaris,  pts 4.80  at  end  of  previous  month.     Down  the  page  at 

12  Seltzer   1-20  intervals  of  seven  lines,  are  two  red-ruled  lines 

for   entering   the   quantity   and   value    of   eaih 

d._iQ  qo  t»               n               .' 

*     •  article   of  stock   on    Saturday   night,   or   whea- 

Julv  8.  1899.  M       w    1        1    •         .1         1- 

•                                                                      ^  r,  ^r^  ever    the    Week-end    mventorv    is    made,      r  or 

24  Budweiser   $3.60  .             *•„.♦■         "           n            ^1 

^  ^„  i-onvenience   or    illustration    we    will    sav    tlicse 

6  Pontet  Canet,  pts o.OO  4.  o      i          ti      i  ^             '     ♦       i 

'  '                                                  „  hnes  represent  Sundav.      ihe  dates  are  entered 

3  Cresta  B.,  pts i.o"  .     ^,         ,          ' .   ^,    '     ^           1  ^i.  ^      xi      1  ^i. 

'  ^                                                    .,  ,.^  in  the  column  at  tlie  extreme  lett  for  the  h'tt 

24  Red  Raven  splits -IbO  i     4.   ^i          ^              •   i  *    4^       n 

'                                                   .,  .^  hand   page,   and  at   the  extreme   right   tor   (he 

12  AiioUinaris,   qts ^.bO  .,,/         '               m      ,               .i     c     .              1 

*                 '    '                                                  ,  ^,,  right  hand  page.     The  davs,  as  the  first,  second, 

6  Apollinaris,   pts 1.20  ,      ,    „       A\                  I       a  ■     *■     «*  m 

'                 '  '                                             third,  fourth,  etc.,  are  entered  in  to  fit  the  par- 

$19.50  ticular  month.     For   instance   in  the  dates  en- 

A  Good-Natured  Criticism  'lifs  shown  in  the  illustrations,  the  first  day  of 

[In  preparing  this  illustration  of  the  Bailey  the    month    happens    to    be    Saturday    and   the 

System     (before    revision    by    the    author)    we  second    day    of    the    month    is    Sunday.      The 


190 


THE  J'HACTKAL  HOTEL  STEWAED 


,^.  /m 

i.^ 

.'J 

TO  ML 

mmuRmwiALiN 

■7 

•7 

/fl°OTS 

?ONTeT<IV\ 

roup 

!'/o 

/f 

/^ 

/6'0 

/6 

3(, 

sr 

VMut 

m"' 

/»'("? 

/,r" 

//i" 

//i- 

/I'- 

3t^ 

/3'S 

..... 



..._.. 



/ 

/^ 

s 

24 

com 

Si^ 

/Co 

'9 

/,^C, 

:;(,« 

3C 

ir 

\I{IVF 

31^" 

^rVi 

/6" 

//^ 

fi^ 

/t^ 

3i- 

/i'/ 

^ 

u 

^f 

G 

^ 

^ 

3 

u 

|l^l^ 

3b 

i 

2 

^ 

(p 

Z 

tJf 

J 

^v 

r 

..A. 

/ 

/ 

ni 

3G 

— 

6 

..A 

••- 

y 

0 

1 

,? 

m 

iG 

^h 

^ 

f 

-?« 

6 

eouNi 

S/S 

i' 

sg 

SGi 

^^ 

ZQ 

/i 

VAlve 

/^,^? 

sr 

SS"' 

/Sl(' 

J".* 

sc^ 

yo- 

f 

0 

n 

^ 

i^g 

0 

fO 

I 

2 

ue 

.1 

lii 

-- 

// 

t- 

,3 

s. 

^f 

3 

& 

— 

.//: 
O 



...... 

--- 

..... 

r 



/v 

/6~ 

Covnr 

WWE 

fG 

17 

(f 

._... 

/9 

-■- 

■-— 

--- 

-- 

--- 

— - 



...... 

--- 

A' 

AA 

count 

mvi 

Jti 

M 

xr 

^ 
n 





-- 

_._. 

... 

—  - 



If 

Zf 

Courr 

VALue 

Jo 

J/ 

tOVNt 

V/ILUC 

L 

ILLUSTRATION  OF  A  FOLIO  PACE  OF  THE   BAILEY  REC  EIVIXG-ISSUES-IXVENTORY     BOOK     FOR     ^VI^•E     ROOM 
STOCK.      (the  damaged  FIGURES  IN  "TOTAL"  COLUMN  IN  ABOVE  ILLUSTRATION  SHOULD  READ  $245  89.) 


eighth  day  of  the  month  is  Saturday  again, 
coining  directly  before  the  week's  total  figures. 
Sunday  is  the  9th,  and  so  on   down   tlie  Jiage. 

«     *     « 

Note  the  entries  in  the  column  headed  Tdiii 
Gin.  The  .80  in  box  with  Tom  Gin  means 
"cost  80  cents  a  quart."  The  14  on  the  fiist 
line  indicates  14  quarts  on  hand  at  the  end  of 
the  previous  month;  and  11.20  on  tlic  next  liiu' 
means  14  quarts  at  80  cents  is  .$11.20.  All  tlie 
issues  are  entered  on  the  right  hand  side  of 
each  column.  Thus  there  will  be  noticed  no 
issues  of  Tom  Gin  on  the  first  of  the  month; 


consequently  the  value  in  Sunday  inventory 
(July  2)  was  uncliangcd  from  the  Brought 
For\\ard  fij.;uios.  On  tlic  third  of  tlie  month 
four  (|Uiiits  were  issued  to  tlu'  liar.  On  the 
fourth  of  the  month  two  quarts  were  issued  to 
the  liar.  On  the  fovirth  of  the  month,  also, 
there  is  an  entry  of  twenty-four  (juarts  re- 
ceived into  the  Wine  l\ooin  stock.  On  tlie  sixth 
of  the  month  one  quart  was  is.sued  to  the  Bar; 
on  the  seventh  of  tlie  month,  three  quarts.  By 
footing  up  the  issues  it  will  be  seen  that  there 
were  ten  quarts  issued  during  the  week.  Now, 
by  adding  the  twenty-four  quarts  received  on 


THE  PRACTICAL  HOTEL  STEWAED 


191 


.JiiA  /fff    . 

'"'  ars. 
CREsn-SU 

Z^  VIS. 
CRESn  BIA 

■/o 

R  KHUN  it 

20  ars. 
AFVLUV)iS 

KPOUtN'KS 

SELTltR 

/IB 

*-  L- 

f^ 

^v 

m 

/va 

6-} 

?? 

3 

Cot/yr 

W' 

/6^ 

/fP 

7*"5- 

9i' 

7'' 

/.r 

///i' 

viLue 

— 

-  — 

.... 

...... 

^ 

£h 

SU 

/^ 

^v 

■^ 

/ 

f^ 

JT 

n/ 

/Id, 

r/ 

73 

3 

CeiKT 

M 

/^<y 

/yi" 

2  3'.' 

^/v 

.r/^ 

A,<y 

/d>ri* 

V/ltW 

6 

,'^ 

/t 

St, 

Z 

5 

^ 

M 

(c 

kf^ 

/z 

/ 

A 

.9 

200 

i'f 

c 

/I 

^ 

..... 



i!V 

fUlf 

.Ak. 

114.14. 

/i 

,_..-. 

....... 

..... 





r 
'6 

J 

IS 

(p 

^^ 

/I 

Z. 

3 

iV 

/x 

& 

f 

7^ 

^i 

m 

/fy 

iif 

Pi- 

2. 

eomr 

,30? 

/Ol'' 

/f^ 

jsr> 

/n' 

6& 

J" 

n-fi' 

MflLUC: 

3 

& 

/f 

/% 

/z- 

/Z- 

f 

/i- 

^y 

A 

10 

(^ 

?> 

^•f 

(f 

^ 

ua 

/z 

II 

— 

■■— 

— - 

...._ 

...... 

--- 

._... 

It-  . 

/Y 

li- 

toonr 

wwe 

It 

n 

If 

..._. 









...... 

-  — 

-— 

.... 



•  — 

11  . 

■2a 

2/ 

2i- 

coi/Hr 

vAii^e. 

i3 

Zy 

zs- 

...... 

-  — 

..... 

..... 

—  • 

•-■•• 

2f 

If 

Cpurr 

V^ttft 

So 

)l 

eoi/tT 

V/lLl/e 

the  fourth  to  the  fourteen  quarts  on  hund  the 
previous  Sunday,  making  thirty-eight  quarts  in 
all,  and  deducting  from  this  the  ten  quarts 
issued,  leaves  twenty-eight  quarts  on  hand  Sun- 
day, the  9th.  Twenty-eight  quarts  at  80  cents 
is  $22.40.  Thus  Ave  have  the  Inventory  Figures 
and  Issues  and  Receijits  all  togotlier  on  the 
same  page. 

By  adding  the  Value  figures  across  the  page 
you  liave  the  sum  total  value  of  the  different 
value  figures  on  that  page.  And  this  item  is 
entered  in  the  left  hand  column  (as  shown  in 
the  illustration  page  igo)as  $245.89.  For  the 
right  hand  page  the  "total  value"  figures  are 
entered  in  the  right  hand  column.      (See  illus- 


trati(m  page  191)    as  $127. IL 
»     »     • 

By  copying  these  totals  onto  a  blotter,  from 
the  several  pages  necessary  for  the  entire  wine 
list,  and  footing  them  up,  the  GRAND  TOTAL 
of  STOCK  ON  HAND  value  is  ascertained. 

These  figures  should  comjiaro  with  th^  regu- 
lar inventory  figures. 

For  convenience  of  making  entries,  a  PUK- 
PLE  guide  line  (indicated  by  a  dotted  line 
in  the  illustration)  is  always  Wednesday;  so 
that  no  counting  of  lines  up  or  down  from  the 
Sundays,  or  tracing  any  line  from  the  date 
colun-n  across  the  page,  is  necessary  in  making 
' '  middle  of  week ' '  entries. 


192 


THE  PRACTICAL  HOTEL  STEWARD 


Tn  making  entries  in  the  goods  received  col- 
unui  it  is  well  to  have  these  figures  in  red  ink, 
or  something  different  from  the  issues  i-olumn 
entries.  It  serves  to  keep  the  narrow  columns 
of  figures  distinct  and  prevents  any  possibility 
of  confusion.  The  "quantities"  entries  in  the 
illustration  (receiving  columns)  it  will  be  no- 
ticed are  in  heavy  black  figures,  for  the  pur- 
pose of  giving  an  idea  how  much  a  different 
style  of  figure  simplifies  the  system  for  refer- 
ence purposes. 

»     *     » 

The  writing  in  of  the  headings  and  the  days 

of  the  month  can  be  done  in  less  than  half  an 

hour  each  month. 

•     ♦     » 

The  itemized  Daily  Requisitions  (see  page 
188)  are  distributed  in  their  proper  columns  and 
date  lines  in  tlie  Stock-Receipts-Issues  Book; 
(BAILEY  BOOK)  likewise  the  Purchases  as 
per  itemized  invoices  (see  Bar  Action)  will 
also  be  found  correctly  distributed.  With  the 
aid  of  this  book,  together  with  the  requisition 
blanks,  the  memoranda  of  invoices  and  the 
cash  receipts  of  the  Bar,  it  is  an  easy  matter 
to  get  at  any  desired  information  quickly  and 
satisfactorily.  For  instance,  to  find  percent- 
ages: 
Getting  at  the  Percentages 

The  PERCENTAGE  on  GROSS  PROFIT  is 
arrived  at  by  subtracting  the  Cost  Price  of  the 
Issues  ($117.89)  from  the  Cash  Receipts  of 
the  Ear  ($2.5.5.90),  and  dividing  the  remainder 
by  the  Cost  Price  of  the  Issues,  thus: 

Bar    receipts $225.90 

Net  cost  of  issues 117.89 

117.89)138.01(117.  per  ct 
These  figures  are  reduced  for  the  NET 
PROFIT  showing  by  subtracting  all  the  fixed 
charges  of  ojierating  the  Bar  from  the  above 
Dividend  figures  before  dividing  by  the  Cost. 
The  Bar  Action  Book 

The  above  illustration  of  tiie  second  book  of 
his  system  Mr.  Bailey  explains  as  follows: 

You  will  find  it  necessary  in  order  to  give 
full  value  to  system  to  show  tlie  working  of 
the  SECOND  BOOK  which  is  in  control  of 
Wine  Room-Issues-Receipts  Book,  as  v.ell  as 
Bar  Action  and  Weekly  and  Monthly  Bar 
Statements. 

If  you  take  a  small  journal  ruled  book 
(petty  cash  book  I  use)  and  enter  Daily,  op- 
posite given  dates,  the  amount  of  Issue  in  one 
column,  on  same  line  in  next  column  you  have  a 
space  for  the  same  day's  Bar  Receipts,  when 
they  come  in.  There  you  ha\e  at  a  glance  on 
one  page  TIIE  WHOLE  BUSINESS;  ISSUES 


AND  RECEIPTS  AT  THE  END  OF  MONTH 
BY  DAYS. 

Every  Sunday  you  line  off  in  RED  and  total- 
ing you  have  Weekly  Issues  and  Weekly  Re- 
ceipts to  handle  in  your  Balance  with  the  Wine 
Room  Stock  for  Weekly  Balance. 

PURCHASES. 

Opposite  page  as  3'ou  open  book  you  have  a 
page  to  enumerate  the  Purchases  During  Month, 
which,  lined  off  in  red  ink  at  end  of  week, 
gives  New  Stock  Added  in  dollars  and  cents. 

Starting  out  each  week  you  head  new  entry, 
simply  for  convenience  as  memoranda,  the 
Amount  of  Stock  in  Wine  Room  in  money. 

I  use  in  this  way  two  pages  of  book  a  month. 
BALANCES. 

Back  of  book  I  use  for  Balances. 

Monthly  Balance  differs  only  in  that  I  in- 
rlude  Bar  Room  Stock,  whicli,  being  a  fixed 
amount,  might  as  well  be  included  weekly. 

On  WEEKLY  BALANCES  the  amount  of 
JStoclc  on  hand  end  of  week  deducted  from 
stock  on  hand  at  beginning  of  week,  plus  the 
purchases  gives  TOTAL  COST  OF  ISSUES. 
Thus  in  an  instant  you  have  at  end  of  week 
what  you  may  have  spent  half  an  hour  a  day 
in  figuring  out  for  no  special  advantage.  A 
COMPARISON  OR  MENTAL  ESTIMATE 
OF  REQUISITIONS  AND  BAR  RECEIPTS 
DAILY  OUGHT  TO  CONVINCE  AN  INTEL- 
LIGENT MANAGER  HOW  THE  BAR  IS 
GOING— therefore  the  book  headed  BAR 
ACTION. 

One  can  figure  out  a  Daily  Requisition  as 
often  as  he  pleases,  but  the  Weekly  Balance 
shows  exactly  what  he  is  after,  concisely  and 
quickly. 

Keeping  up  this  BAR  ACTION  BOOK  takes 
no  more  time  than  to  write  down  the  figures 
from   Requisition   and   Cashier's   Daily  Report. 

Bar  is  governed  by  selling  prices  and  Wine 
Ji'oom   and  results  by   value  of  Stock  on  hand. 

There  can  be  no  mistake  in  these  results  ex- 
cejit  of  a  clerical  kind;  and  all  mistakes  may 
])e  run  down  by  a  careful  examination  of  Stock. 
Book  at  any  time. 

1  regard  this  SECOND  BOOK  as  of  quite 
as  much  importance  as  the  Stock  Book  and  as 
"supplementary"   to  it. 

You  can  thus  throw  away  your  Stock  Books 
as  fast  as  filled;  and  a  thirty-cent  Statement 
Book  will  give  you  a  year 's  record  of  your  en- 
tire Bar  transactions  IN  DETAIL,  DAILY 
AND  WEEKLY  AND  MONTHLY'',  AT  A 
GLANCE. 

It  condenses  your  work  in  the  Stock  Book, 
shows  where  each  item  came  from  and  at  what 


THE  PRACTICAL  HOTEL  STEWARD  193 

time.      (I  also   keep   the  Billiards   separate  on   same  line  and  page  as  Daily  Workings  of  Bar.) 


July,  1899. 

BAK    PURCHASES. 
*July  1,  stock  on  hand $390.15 


The  Ear  Action  Book 

.July,    1899. 


July    2 $371.17 

July  3,    4  doz.  Seltzer    $  3.84 

July  3,  12  doz.  Budweiser    10.08 

July  4,    2  doz.  Tom    gin 19.20 

July  4,       200  R.  Eaven  splits.  .  20.00 

July  5,    6  doz.  Budweiser    5.04 

July  6,  12  doz.  Apollinaris,  pts.  .  20.16 

July  6,  12  doz.  Apollinaris,  qts.  .  28.80 

July  7,    3  doz.  P.  gin  ale 2.50 

July  7,  12  doz.  Budweiser 10.08 

July  9,  Stocl-  on   hand      $373.00 


(Sat.) 
(Sun.) 


$119.72 


BAR  ACTION. 


July    1 


Selling  Price. 
$38.20 


Bar 

Receipts. 
$40.50 


July   2    45.90  48.20 

July   3    44.55  36.10 

July   4    38.90  25.15 

July  5    26.90  29.20 

July   6    26.95  50.25 

July   7    49.90  20.25 

July   8    19.50  46.75 

$252.60  $255.90 
*Italics  indicate  red  ink   entries. 


BALANCE. 

Week   Ending  July   9,    1899. 

Dr. 

July  9  To   stock   on   hand $373.00 

To    Bar    Receipts    for 

week    255.90 

.$628.90 

Cr. 

July  2  By  stock  on  hand $371.17 

July  9  By     purchases     during 

week    119.72 

By  salaries 30.00 

By   license 10.00 

530.89 

Net  profit .':;98.01 

(Or    eighty-three    percent    on    tlie    cost    of    the 
issues.) 


SERVICE  PLATES,   THE  RICE,  HOUSTON — PICK'S  LAMBERTON. 


194 


Tin-:   I'HA<'T1(AL   IIOTKL  STKWARD 


/9^lA^ty>n.^yn^ 

,6?o 

\ 

^'"/f/O 

FIRM                       Quantity 

Price 

Credit 

^.I.L. 

MmL 

^imm.yM... 

/H 

^ii 

00 

u                 * 

7t 

m, 

oo 

... 

M/^ 

//                  ii 

/za 

Mo 

(JO 

"7 

n(hvyuJi.V  IUa^ 

in 

Hu 

00 

9 

00 

V 

//■■■■ 



FACE   OF    STOCK    CARD,    SHOWING   GOODS   RECEIVED 


A  Simple  System  of  Wine  Room  Accounting 
that  AlTords  Ready  Reference  to  Date,  Quan- 
tity and  Value  of  All  Goods  Received  and 
Issued;  Also  to  Quantity  and  Value  of 
Stock  on  Hand 

The  Illinois  Athletic  Club  of  Chicago,  James 
T.  Clyde,  manager,  have  adopted  a  rack  and 
card  system  for  keeping  track  of  the  Wine 
Room,  the  goods  received,  issued,  and  continu- 
ous inventory. 

The  rack  used  is  the  double  standard  type  of 
the  H.  M.  rack  and  card  system  for  front  office 
accounting,  and  the  cards  measure  4  inches 
wide  by  4%  inches  deep.  The  rack  has  pockets 
to  hold  the  cards  and  these  pockets  are  num- 
bered to  correspond  with  the  bin  numbers.  For 
each  pocket  there  are  two  cards,  one  of  a  red 
color,  known  as  the  Stock  Card,  the  other  of 
nianilla  color,  known  as  the  Daily  Issues  Card. 
The  stock  card  is  utilized  both  face  and  reverse 


sides,  as  shown  in  the  accompanying  illustra- 
tions. The  face  is  used  for  entering  goods  re- 
ceived, the  entries  on  the  illustration  self-ex- 
l>lanatory.  The  reverse  of  the  stock  card  is- 
used  for  statements  of  issues  of  each  month, 
the  figures  taken  from  the  daily  issues  card, 
'{'he  illustration  is  self-explanatory. 

The  daily  issues  card  is  ruled  for  thirty-one 
days,  the  horizontal  line  opposite  each  day 
divided  into  five  spaces,  four  of  these  for  enter- 
ing the  quantities  as  issued,  and  the  fifth  for 
the  total  issues  for  the  day.  The  illustration 
(see  page  197)  shows  the  total  issues  of  Mumins 
quarts  for  the  month  of  June  to  be  216  quarts. 
This  entry  is  shown  opposite  .July  1,  on  the  re- 
verse of  the  stock  card,  where  it  was  posted 
the  first  of  the  month  when  a  new  card  was 
substituted  for  the  daily  issues  of  July. 

In  use  the  stock  card  stands  in  the  rack 
behind  the  daily  issues  card. 


THE  PRACTICAL  HOTEL  STEWARD 


195 


JIN 


No. 

V 


yUyyTUp-K^ 


(f^T- 


COST  P 


oj 


Date  1910 

1 
Inventory      Received 

TOTAL 

Issued 

On  Hand 

1 
Value 

JAN. 

FEB. 

MAR. 

APRIL 

MAY 

JUNE 

JULY 

AUG. 

SEPT. 

OCT. 

NOV. 

DEC. 

1 

6o 

6o 

^O 

Jo 

6o 

oo 

^o 

/^Y 

/0(^ 

/OS 

r6 

/6& 

oo 

5-6 

6~d 

!50 

z& 

7^ 

oo 

^^ 

72- 

9^ 

^^ 

^-^ 

02 

oo 

6-^ 

/to 

/7^ 

/Lo 

^-^ 

/A 

Oo 

H 

^> 

31 

21 

00 

Oo 

2Z\  jL£r 

307 

X/& 

^/ 

zyi 

oo 

^/ 

j 



RE\ERSE    OF    STOCK    CARD,    SHOWING    MONTHLY    INVENTORY 


This  system  of  wine  room  accounting  is  in- 
expensive and  labor  saving,  the  cost  of  opera- 
tion after  the  first  installation  being  merely 
nominal. 

The  illustration  of  the  rack  (see  page  196) 
shows  a  section  of  six  pockets.  The  name  of 
the  wine,  written  on  the  card,  is  exposed  over 
the  top  of  the  pocket. 

This  rack  is  kept  in  Mr.  Clyde's  office  as  a 
dail}-  inventory  for  ready  reference  as  to  stock 
on  hand,  quantities  used  during  the  day,  week, 
month  or  year,  together  with  a  notation  of  cost 
price  changes. 

An  inventory  sheet  that  can  be  conveniently 
used  for  this  system  is  a  ruling  with  the  bin 
numbers  printed  on,  and  space  opposite  each 
number  for  name,  size  of  package,  quantity, 
cost,  and  total  cost. 

This  system  will  also  be  adapted  for  the 
Store  Room  and  Cigar  Stocks  at  the  Illinois 
Athletic  Club. 


The  Art  of  Drinking  Wine 
By  H.  V.  Bemis 

To  know  how  to  drink  wine  belongs  only  to 
a  cultivated  taste;  to  know  how  to  tempt  guests 
to  indulge  in  it  with  pleasure  belongs  only  to 
the  host  gifted  with  rare  tact  and  artistic  dis- 
crimination. 

A  painting  from  the  hand  of  a  master  must 
be  placed  in  a  favorable  light,  and  with  appro- 
priate surroundings  to  set  off  its  excellence; 
the  most  beautiful  woman  despises  not  the  art 
of  enhancing  her  charms  by  harmonious  aux- 
iliaries or  by  judicious  contrasts. 

There  is,  in  the  same  manner,  an  art  and  a 
science  in  drinking  celebrated  wines. 

After  studying  the  menu,  one  can  decide  on 
a  choice  of  wines,  and  on  the  order  in  which, 
they  are  to  be  served. 

The  following  rules  should  be  observed: 

With  fifth,  tchiic  u-ines. 

With  meats,  rich  red  wines. 


196 


THK   PRACTICAL   HOTKL  STKWARI) 


24 

25 
26 

27 
28 
29 
30 

• — 

BIN  No. 

u^rnv^^n^e^YV-Su-H^.    (/^, 

MONTH 

BIN  No. 

(/^rnt^mJiyLy  V'%x^K^  ,   ^y,^ 

MONTH 

BIN  No. 

//(^UyT^nyypiJd  ,      (/-C^. 

MONTH 

BIN  No. 
of/ 

JylM-^n^r^^^^   ,    (^^ 

MONTH 

BIN  No. 

l^^^^-^  J^iyiZf  ^^ 

MONTH 

BIN  No. 

^^;f^   .X/^^t^-^/   ^^^!^ 

MONTH 

BIN  No. 

Jo 

— ^ 

MONTH 

ILLUSTRATION'     OF    THE    TIN     NUMHERED     RACK      (SEE    PAGE    195) 


Al  the  conclusion  (f  the  repast,  the  oldest 
red  wines. 

After  the  dessert,  nhite,  suect  and  sparlUng 
nines. 

In  regard  to  the  gradation  of  red  wines,  the 
rule  is  to  cnninicnce  witli  tr.o  newest  and  least 
celebrated. 

We  sliall  see  how  t!;ese  n  les  arc  followed  by 
a  generous  liver: 

A  few  spoonfuls  of  soup,  by  their  agreeable 
warmth,  prepare  the  palate  and  stomach  to 
fulfill  their  wholesome  functions;  a  drop  of 
golden  Madeira  or  of  old  sherry,  gives  these 
organs  all  the  necessary  activity. 

With  the  oysters,  which  are  followed  by  the 
fish,  come  the  fine  Moselle  and  Rhine  wines,  and 
the  white  Bordeaux  or  white  Burgundy  wines, 
half  dry  or  sweet,  far  preferable  to  Champagne 
frappe.  When  the  fish  and  oysters  are  removed, 
so  are  these  wines. 


When  meat  is  on  the  table,  the  jjroper  ac- 
companiment is  the  red  Bordeaux  wiue,  mellow 
and  rich,  clad  in  resplendent  purple  and  with  a 
perfumed  bouquet. 

With  canvas  back,  mallard  and  teal  duck, 
liclicr  meats — roast  beef,  wild  boar,  roebuck — 
is  served  excellent,  heady,  rich  red  Burgundy. 

When  midway  in  the  feast,  the  guests  have 
arrived  at  that  satisfactory  stage  when  llio 
stomach,  still  docile,  manifests  no  further  de- 
sires; when  the  taste  prepared  by  a  judicious 
gradation  of  sensations  is  susceptible  of  the 
most  delicate  impressions,  the  noble  red  Bor- 
deaux wines  make  their  triumphal  entry,  and 
the  "maitre  d 'hotel"  proudly  announces  their 
illustrious  names:  Chateau  Margaux!  Chateau 
Lafite!  Chateau  I.atour!  (hat.  Ilaut  Bi-ion! 
Chat.  Larose! 

After  these  wines,  one  can  enjoy  sweet  sau- 
ternes  and  quaff  a  few  glasses  of  foaming 
champagne. 


THE  PHACTI 

['AL 

HOTEL  STEWARD 

BIN  No. 

/?Zuy^f^'uy7^   ,        Oly             ^^^^Cc.^,,jt_ 

Q  1 

Q'nt'y 

u 

1 

i 

Q'lU'y 

1 

2 

3 

4 

? 

b 

1 

8 

9 

10 

11 

12 

13 

14 

15 

16 

/ 

z 

J 

1 

1 

1 

For-d 

3 

/ 

3 

/2 

7 

15 

17 
18 
19 
20 
21 
22 
23 
24 
25 
26 
27 

28 

1 
29i 

1 

30 
31 

...^ 

/ 

z 

/ 

Z 

z 

> 

/ 

1 

1 

/ 

i.../. 
i       ^- 

--j-^- 





z 

/ 

Z 

r 

/Y 

t 

/ 

f? 

1    z 

/f 

z 

// 



'    3      z 

3 

\  s 



1 
1 

2 

z 

^ 

.... 

/ 

9 



1 

1 

2~ 

2. 

^    !r 

/C 

tit, 

/ 

/ 

f    / 

z 

Z 

0 

>zz 

3o 

.../|...y. 

S 

/ 

/ 

.2 

■ 

^ 

Zi       /|      <^ 

7 

J 

/ 

jr 

7 

4^ 

\  'f 

/ 

i- 

/ 

<^ 

/s~ 

^          !      2 

■1  S 

/ 

/ 

J 

r 

r^M 

For'd 

ii 

1 1 

1 

197 


!;j.u.:':"::atu:x  ov  the  daily  issues  card   (see   .  .'v(  k  194) 


BURLEY  GLASSWARE  FOR  THE  ADOLPHUS,  DALLAS. 


19S 


THE  PRACTICAL  HOTEL  STEWARD 


BURLEY  GLASSWARE  FOR  THE  ADOLPHUS,  DALLAS. 


BURLEY  GLASSWARE  FOR  THE  ADOLPHUS,  DALLAS. 


Wine  Room  and  Cigar  Room  Accounting 


The  Rulings  Designed  byJohnTellman  for  His  Use  in  the  Planters  and  Jefferson  Hotels  of  St.  Louis. 


191 


399 


No. 

NAMES 

WillP9 
Liquors 

Cig.™ 

Pr.ivisionl 

Kj|.fnse 

Sundrie* 

Tor*L 

' 

Receiving  Book:  This  book  is  handled  in  the  office  of  the  store  room.  Every  invoice 
is  properly  copied  for  future  reference.  There  is  the  ledger  folio  and  date  column  on  the 
left  and  regular  journal  columns  on  the  right  side,  aiding  the  bookkeeper  in  distributing 
the  amounts.     Leaf  measures    10  x  16  inches. 


Bar  1.    Issues. 

January, 

1912 

2 

99 

1 

i 

A 

3 

W1 

1 

± 

i^Ut 

o 

1 

-^> 

5 

JU.a. 

!S,^     rt^t**'*^ 

CM-, 

X, 

%c 

%<)f        5"'7 

^ 

Bar  Issue  Book:  This  book  contains  the  issues  from  the  wine  room  to  the  bar.  Each 
page  is  ruled  for  one  month.  Each  day's  issues  are  placed  in  the  columns  and  totaled 
at  the  end  of  the  month.  Then  this  total  is  entered  in  the  issue  column  of  the  wine  room 
stock  book;  and  after  adding  to  tlie  stock  on  hand  on  the  first  of  the  month  the  goods 
which  have  been  received,  and  deducting  from  this  the  above  mentioned  total  of  the  issues^ 
the  balance  on  hand  at  the  end  of  the  month  is  left.    The  leaf  measures  8x14  inches. 


199 


200 


THE  PRACTICAL  HOTEL  STF^WARD 


-f 

1 

1    1 

® 

= 

f— ; 

1 

o 

" 

^ 

rd 

; 

^^^^ 

*^^ 

^ 

i 

1 

o 

c 

>^ 

« 

V- 

= 

c^ 

" 

,__> 

^ 

u- 

S 

^"^ 

- 

CD 

_ 

U- 

*" 

- 

1 

- 

^=. 

c 

^ 

=> 

1 
i 

"!H 

_ 

=?- 

^ 



>^ 

4 

u- 

-= 

c 

^ 

r:i 

^ 

«^^ 

3 

o 

f— 

^ 

c' 

r^ 

_ 

X 

■i- 

1 

c* 

1 

^ 

E 

i^ 

w 

u 

u> 

1-s 

o 

5 

o 

U 

u> 

e> 

v« 

r- 

ci 

- 

cJ 

lo 

k 

c< 

u 

^i' 

- 

r~ 

-& 

5* 

J 

9 

^^ 

c^ 

^ 

e^ 

o 

9 

t 

^ 

1 

~1 

§ 

c^^ 

an 

- 

•3 

^ 

iTj 

i 

^ 

Z 

2 

<> 

i 

• 

i 

^ 
^ 

- 

- 

i  - 

u 

^ 

■ 

r^ 

'y' 

, 

' 

«6: 

4 

■  e 

- 

"3 

0 

% 

r^ 

r- 

• 

_~ 

J 

-  i 

1 

< 

r- 

?? 

y 

-  ' 

(^ 

? 

■i 

K 

'^ 

\ 

J 

1 

•b' 

3 

o-H 

^ 

* 

^ 

•O 

_ 

<A 

«« 

<«i 

€<^ 

Loi 

_J 

_i 

\ 

t 

(, 

o 

h^ 

rf 

.  t< 

^ 

■^ 

4 

5 

5 

c« 

Wine  Room  Stock:     Tlic  aliovc   is  an   illustration  of  our  wine  room  stock   liook,  which 


THE  PRACTICAL  HOTEL  STEWARD 


20: 


runs  twelve  months  to  the  folio.  It  measures  38  inches  across  and  is  14  inches  deep.  It  is 
the  most  convenient  method  of  keeping  accurate  stock  that  I  have  ever  used.  It  is  self- 
explanatory  so  far  that  each  month  has  its  division,  beginning  first  with  the  column  on 
hand,  to  which  the  column  received  is  added,  giving  the  total;  the  issues  are  entered  in 
the  next  column,  leaving  balance  on  hand.  This  is  done  on  the  last  day  of  the  month. 
One  only  needs  to  transfer  the  names  of  the  wines  and  liquors  once  in  twelve  mouths. 


wmm  mmmm  isspis.' 


C^) 


(LO-dy^ 


^C^t-^i'^^^     / 


tm/z^ 


£ 


ryo 


^ 


^ 


(t 


^5- 


7s 


GAL 


OTS. 


^ 


/ 


k.. 


/O 


PTS. 


^ 


/o 


«PTS. 


io 


i^-lc^    Qtu-r^df^         [^ 


Z 


7Z(P 


f 


/o 


z 


.:^.A^^^^ 


Mq.. 


^ 


£ 


00 


00 


ro 


00 


s-^ 


Daily  Wine  Room  Issues:     This  sheet  is  filled  out  every  morning  by  the  bartender  on 
watch  and  sent  to  the  wine  room  for  requisition.     The  first  column  contains  the  cost  of  the 


202 


THE  PRACTICAL  HOTEL  STEWARD 


liquors  at  wholesale,  then  follow  the  Gal.,  Qts.,  Pts.  aiul  14  Pt.  columns,  then  the  column 
for  the  name  or  number  of  tho  wine  wanted,  and  finally  the  column  for  the  selling  price 
of  tlie  bar.  The  issues  indicated  on  this  sheet  are  distributed  daily  in  the  bar  issue  book. 
The  sheet  measures  6  by  11  inches.  (The  requisitions  only  are  written  by  the  bartender. 
The  cost  figures  are  carried  out  by  the  bookkeeper.) 

CIGAR    REQUISITION 


HOTEL 


^Cc^^jt-       / 


.191  ^. 


QUANTITY 


NAME 


SIZE 


RETAIL 


TOTAL  AM'T 


JO 


to 

ys- 


/qq 
/oo 


>^y^^^i<:r^ 


So 


T  ^o 


00 


Cigar  Requisition  Sheets  (Daily) :  This  sheet  contains  the  number  of  cigars  of  various 
sorts  and  sizes  sent  from  the  humidor  to  the  cigar  stands.  The  cost  price  and  the  retail 
price  is  figured  out  by  the  bookkeepers  and  totals  of  each  requisition  are  entered  in  the 
cigar  issue  book  for  the  monthly  report.  The  size  of  the  sheet  is  61/^  by  914  inches.  (The 
money  figures  on  illustration  are  put  in  by  auditor.  The  person  making  the  requisition 
writes  in   only  the   quantity   figures.) 


This  trademark  is  known  wherever  there  are 
good  hotels  and  restaurants.  It  is  the  cover 
design  of  The  Hotel  Monthly,  published  at 
Chicago.  The  Practical  Hotel  Steward  was 
first  printed  in  serial  form  in  The  Hotel  Monthly. 


THE  PRACTICAL  IIOTKL  STKWAHD 


203 


oi-  <aX*^ 

ft»_.t 

J-ioU.0 

S.L 

&^^. 

1 
1 

■J^r^ 

X,J.  ^    M. ....'. 

'';  n. 

cjifz 

-^7 

/ 

JiJc 

J,» 

0-43  '&<vi*ii-o 

v^ 

ii 

/-5" 

1-,-,.,,,^ 

<►/! 

It  o 

ot 

AW 

lo 

A»w(«^   ,^?:^  & 

v^ 

-wi 

^' 

X 

J4 

1 

IXO 

111- 

I.S 

tCt-,   1f7H.: 

v> 

I 

/rr. 

•t- 

n^ 

^J. 

^«-7 

Sc 

*^i 

tr 

■/^ 

IM--/ 

'7^- 

x,^ 

fc 

Sf^^Ju^MUl  t. 

^< 

s-r 

Co 

, 

H.C 

7 

is-/- 

TS 

A7i- 

(^tc-**^^-*!  ^-^  <^va-i  l^ 

'!<7 

■^S 

« 

Z7.D 

-li 

JrfT 

zc 

Vx^ 

p 

n 

ic 

Kf 

n. 

i/o 

i-r 

Ji.,,«^,  M^U  L 

''H 

?» 

if 

* 

>7 

iS 

l>l 

tl 

i?.  / 

J-f 

r^^ 

B                S5Z 

n 

I 

ic: 

'f 

ilW- 

fr 

?,/,■; 

If 

il-T 

'■7 

tr 

•  >tx 

1,/. 

T.ci 

s„ 

!  V 

j,<f 

i7H 

ss 

Yft;!. 

.\< 

XJic  ™  iu^Ji^  7.  ■Z' 

■Jil. 

11- 

"17 

ji 

iJli 

'l'- 

--!.»£ 

(?>u^J  -1t»0             tp.*? 

ft 

lo 

,1,,,...  .  «^^  t/il.,^i.X  3?, 

.^ 

i&ii 

<)^ 

iter 

ifo 

•/•r/. 

'■■/•'(I 

»s 

ev.»-.,i. 

,1,  t:;^ 

3!^ 

rrV. 

M  .w-^-^.  ^:  1- 

7P1I 

^1 

.   SL^J...^ 

.fj7 

«£ 

« 

XM 

Kf 

ftJk.  ~  M..^-  %  .% 

t.^^ 

'( 

.     J-J^ 

i-fZ. 

'7 

.          k^,..^      &.^^^t.^ 

rSi5 

11 

s 

fi» 

TTf 

t? 

1 

Monthly  Cigar  Issue  Book:  Tlio  above  report  represents  one  niontli's  transaction  on 
the  cigar  stand.  There  are  columns  for  the  dates  of  the  issues,  also  for  the  cost  value  of 
same,  and  for  the  retail  price,  that  is,  the  estimated  price  for  what  we  expect  the  issues 
to  be  sold.  The  size  of  this  book  is  10x1.31/2  inches.  (Reserve  stock  in  humidor  is  entered 
in  recapitulated  form  in  lower  right-hand  corner — only  the  value  of  said  stock  given.) 


204 


TITK  PRACTICAL  HOTEL  STEWARD 


COMMISSARY   DEPARTMENT 

DAILY  STATEMENT 


_1 

91 

Stores  Issued  to  Cafes, 

"   Kitchen, 

■'      •■  Pantrv, 

B,  Shop, 

"   Employes, 

Bar  1. 

Bar  2. 

•■       ■■  Bar  3, 

Sales. 

Expense  Issued  to  Steward's  Dept  . 

Office, 

H.  Keeper. 

Ene.  Room, 

"   Barber  Shop, 

Bars  1.  2.  3. 

Ooar  i  News  SUni). 

"   Miscellaneous, 

^tlonrrv  and  Printino  Issucil  to  Otflc(. 

St.  Dept 

Office, 

Bars, 

No. 

••       Cafes. 

"       Bars. 

Mechanics, 

■■       Printer, 

tvliUPwtm, 

Total,                                              1 

No   of  Checks  Issued, 

Average  Value, 

Daily  Statement  of  the  Commissary  Depart- 
ment: This  report  is  iiiade  every  day  by  the 
commissary  bookkeeper  and  shows  the  transac- 
tion of  tlie  issues  in  alnio,st  every  section  of  the 
hotel;  also  the  wages  scale  and  the  number  of 
employees,  and  such  otlier  informal  ion  as  neces- 
sary to  impart  to  the  auditing  department.  The 
sheet  measures  5^/{>xl4  inches.  It  is  self-ex- 
planatory. 


RETAIL  BUYING  OF  BEEF^ 

From  the  U .  S.  Dcpdri incnt  of  Auricidiure^ 
F((niier's  Bulletin  J??,  J'Jxpcripicnt  Station 
work,  LXXir. 

In  a  previous  bulletin  of  tliis  sories-  market 
classes  and  grades  of  meat  were  .io^5cribed.  An 
uiulerstanding  of  the  meat-trade  requirements 
enables  Uio  stockman  to  judge  the  carcass 
yield  and  the  quality  of  his  animals.  The 
liieeder,  by  processes  of  selection,  endeavors  to 
jiroduce  a  product  which  sliall  approach  as  near 
as  ])ossiblo  an  ideal  type,  and  he  recognizes 
the  utility  of  the  finished  beef  product  as  an 
important  factor  in  his  breeding  operations. 
The  practical  feeder  likev.ise  requires  an  inti- 
mate knowledge  of  the  market  requirements 
of  meat,  and  no  doubt  serious  financial  losses 
have  often  been  experienced  through  a  lack 
of  knowledge  of  the  proper  degree  of  fatness 
and  hence  the  amount  of  food  required  for  each 
class  to  enable  it  to  be  sold  to  the  best  ad- 
vantage. Thus  the  study  of  market  require- 
ments as  to  different  wholesale  cuts  of  meat 
has  been  given  prominent  yet  by  no  means  un- 
due consideration. 

As  a  contrast  to  this,  the  study  of  the  rela- 
tive proportion  of  the  different  kinds  of  meat 
in  the  retail  cuts  and  the  cost  tliereof  on  the 
basis  of  actual  food  value  has  beeu  given  very 
little  attention  in  spite  of  its  importance,  to 
•which  the  current  high  prices  of  beef  Ivam^ 
added  a  special  significance.  As  L.  D.  Hall 
and  A.  D.  Emmett,  of  the  Illinois  station  point 
out,  jjreeise  knowledge  of  the  final  market 
product  into  which  beef  cattle  are  converted 
is  essential  to  both  the  producer  and  the  con- 
sumer of  beef.  The  consumers  have  to  deal 
directly  with  the  market  and  have  occasion  al- 
Tiiost  daily  to  make  use  of  information  con- 
cerning the  relative  values  of  different  retail 
cuts.  To  buy  meat  intelligently  it  is  necessary 
to  know  the  nature  of  the  cuts,  especially  with 
reference  to  the  proportions  of  lean  meat,  fat, 
and  bone  they  contain,  and  the  food  value  of 
meat  from  different  parts  of  the  carcass. 

A  large  majority  of  meat  consumers  have 
no  knowledge  whatever  of  these  matters,  but 
make  their  selctions  of  meat  soleiy  according 
to  habit  or  fancy.  In  fact,  but  little  accurate 
(lata  along  this  line  have  hitherto  been  avail- 
able to  those  who  wished  to  buy  meats  on  a 
lational  basis.  As  a  result,  a  few  well-known 
cuts  are  greatly  in  demand,  and  tiie  remainder 
of  the  carcass  is  a  "drug  on  the  iiiarket."  To 
such   an   extienie    has   tiiis   condition   developed 

1  CompilPd   from    Illinois  Sta.   Bui.   1.5S. 

=  r.   S.  Dept.  Afrr..  Farmers'  Bui.  43.5.  p.  10. 


THE  PEACTICAL  HOTEL  STEWARD 


205 


that  a  portion  of  the  carcass  (loins  and  ribs), 
forming  only  about  one-fourth  of  its  weight, 
represents  nearly  one-half  of  its  retail  cost. 
In  view  of  the  large  place  which  meat  occu- 
pies in  the  American  diet,  amounting  to  nearly 
one-third  of  the  average  expenditure  for  all 
food,  the  importance  of  an  intelligent  under- 
standing of  the  subject  on  the  part  of  the  con- 
sumer is  readily  apparent. 

Not  only  are  the  foregoing  statements  true 
of  meat  producers  and  consumers  as  individuals, 
but  it  is  highly  essential  to  the  entire  beef- 
cattle  industry,  on  the  one  hand,  end  the  eco- 
nomic welfare  of  the  beef -eating  public  on 
the  other,  that  a  more  intelligent  understanding 
of  the  different  cuts  of  meat  be  acquired  by 
consumers  generally.  An  increased  demand  for 
those  portions  of  the  carcass  which  are  now 
difficult  for  the  butcher  to  dispose  of  would 
contribute  largely  toward  a  more  stable  con- 
dition of  the  trade  and  thus  enable  the  producer 
to  operate  with  greater  confidence  ;  nd  economy. 
At  the  same  time  it  would  effect  n  tremendous 
saving  to  the  consumer  himself  by  more  nearly 
equalizing  the  market  values  of  the  various 
cuts  and  by  enabling  the  retailer  to  operate 
with  a  smaller  margin  of  profit. 

In  the  experiments  at  the  Illinois  station, 
three  each  of  choice  and  prime  steers  from 
the  university  herd  were  slaughtered  and  deter- 
minations made  of  (1)  the  relative  proportions 
of  lean,  visible  fat,  and  bone  in  each  of  the 
retail  and  wholesale  cuts  of  beef;  (J)  the  chem- 
ical composition  and  nutritive  value  of  the  boue- 
less  meat  of  the  various  wholesale  cuts;  and  (3) 
the  net  cost  to  the  consumer  of  the  lean,  the 
gross  meat,  and  the  food  nutrients  in  each  cut 
at  current  market  prices. 

The  relative  cost  of  the  lean  and  of  the  total 
meat  in  the  straight  wholesale  cuis  at  market 
prices  is  shown  in  the  following  table: 

Cos/  o/ lean  and  0/ total  meat  in  the  straight  wholesale  cuts 
at  market  friees. 


•M 

•5.S 

.a 

°   — 

Straight  wholesale  cuts. 

«  1.. 

in  0.    . 
-S3 

fe.s 

o.H  0 

K    (U 

-  rt  ^ 

^  a  0 

0    lU 
0- 

02  s 

Cents 

Cents 

Cents 

18.5 
150 

31.6 
27.1 

20.5 

Rib 

17.5 

11  5 
9  5 

17.8 
13.7 

13.9 

Chuck 

10.8 

Plate  

8.0 
80 

15,8 
22  0 

87 

Flank 

8.0 

5.0 

10.5 

8.4 

The  net  cost  per  pound  of  lean  is,  in  general, 
greatest  in  the  cuts  which  command  the  highest 
prices,  and  vice  versa.  The  flank  is  an  excep- 
tion  to   this   rule,   and   the   chuck    is    more  eco- 


nomical in  this  respect  than  the  plate.  Re- 
ferring to  the  last  column,  it  is  also  observed 
that  the  more  expensive  the  cut  the  greater  the 
cost  per  pound  of  visible  fat  and  lean  combined, 
the  flank  being  the  only  exception.  From  these 
figures  it  is  apparent  that  food  values  of  beef 
cuts  do  not  corres])ond  to  their  wiiolesale  mar- 
ket prices,  and  that  the  cheaper  cuts  are  by  far 
the  most  economical  sources  of  bcth  lean  and 
fat  meat.  On  the  whole,  the  different  cuts  vary 
more  widely  in  net  cost  of  food  ingredients  than 
in  market  price  per  pound  of  gross  meat.  The 
following  discussion  tenrls  to  confirm  these 
statements. 

The  manner  of  cutting  and  the  location  of 
the  different  retail  cuts  arc  shown  in  the  illus- 
tration. 

RETAIL   CUTS. 

Loin  Cuts, — Loin  steaks  averaged  59  per 
cent  lean,  32  per  cent  visible  fat,  and  9  per 
cent  bone.  Sirloin  steaks  in  general  contained 
a  greater  proportion  of  lean  and  smaller  pro- 
jiortion  of  fat  than  porterhouse  and  club 
steaks. 

Rib  Cuts. — Rib  roasts  contained,  on  the 
average,  55  per  cent  lean,  30  per  cent  visible 
fat,  and  15  per  cent  bone.  The  greatest  per- 
centage of  lean  was  found  in  the  sixth  rib 
roast,  and  the  smallest  in  the  'eleventh  and 
twlefth  rib  cut. 

Round  Cuts. — The  various  cuts  made  from 
the  round  averaged  65  per  cent  lean,  18  jier 
cent  visible  fat,  and  17  per  cent  bone.  Round 
steaks  contained  74  to  84  per  cent  lean,  the 
rump  roast  49  per  cent,  round  pot  roast  85  per 
cent,  and  soup  bones  8  to  66  per  cent.  The 
niaxinmm  percentage  of  fat  was  found  in  the 
rump  roast,  and  tlie  maximum  percentage  of 
lione  in  the  hock  souj)  bone. 

Chuck  Cuts. — These  contained  an  average 
of  69  jier  cent  lean,  19  per  cent  fat,  and  11 
per  cent  bone.  Chuck  steaks  varied  from  62  to 
82  per  cent  lean  and  from  6  to  22  per  cent  fat. 
The  shoulder  clod  contained  80  per  cent  lean 
and  only  5  per  cent  bone.  Relatively  more  lean 
and  less  fat  were  found  in  the  chuck  rib  roast 
than  in  those  cut  from  the  prime  rib. 

Plate  Cuts.— The  brisket,  navel,  and  rib 
ends  averaged  51  per  cent  lean,  41  per  cent 
fat,  and  8  per  cent  bone.  The  brisket  and 
navel  were  similar  in  proportions  of  the  differ- 
ent constituents,  but  the  rib  ends  were  slightly 
higher  in  percentage  of  bone  and  lower  in 
lean. 

Flank  Cuts.— The  flank  steak  contained  83 
]!er  cent  lean  and  16  per  cent  fat;  and  the 
flank  stew,  64  per  cent  lean  and  35  per  cent 
fat. 

Fore  Shank  Cuts. — Soup  bones  from  the 
fore  shank  varied  from  17  to  69  per  cent  lean 
and  from  25  to  75  per  cent  bono.     The  bone- 


206 


THE  rRACTKAL  TIOTKL  STEWARD 


ROU/VO 
ffu/r?p 

/        /?u/7?p 
/?ou/7c/:  ru/7?p  &  s/?ef/7/r  o/'f 

3-/3  /?oa/7£/s/<^a/rs.  ' 

/^     /?Oiy/?£ysA?a'A;  A^s/c^c/A 

/S     /<r?ucA/e  ^oap^o/?&. 

/7Jff  Soup  So/7e'S. 
/9     /yocA-  soc/p  So/7e. 

/       Bu/Z-e/pc/s/Jr/o/hs/ecf/r. 
2      y\/ec^e-Ao/7e-s/r/o/>7  sAec^Ar. 
3.4  /fou/pcZ-Ayo/yes/r/oz/ys/^aA-r 
S,  6  /?ou^/e-^o/7€'  ^/hb//?  S/^o'A'. 
y        /y/p-A?o/7e  s/r/o/y?  s/e'aA: 
8      /y/p-Ao/?e  po^A^r/^ouse  ss/<s^^. 
9-/5  AFe^uA^/^  po/'/erAou^G-  s/eaAc, 
/6-/8  CAvA  .sAe'aAcs. 

/=~L^AA/< 

/       /7'£f/?Ar  sAe£?Ac. 
2       SAei^ 


A=-OAP£r  QUA/?7-£-AP 

A?/S 

/       //^^&  /2''A  AP/A  ^ocKsA 

2  a^A'Sr/O^^  A?/A  roars  A 

3  7^.^&6'<'^  A?AA  roasA 
^       6'^A'AP/A  ro^^^A 

CAZCAC/< 

/        S^"  A?yA  roasA 

2-9  CAucAr  sAec^As. 

/0-/3  f^oA  r-oo'^A^. 

/4      CAoaA. 

/5     AAeaAr. 
A^AyAT/ET 

/        Br/'sAc^A 

2       ■AAai^<^A. 

3.4   A?/A  e'r?aAs 
/^OA?r  SA/^AAM- 

/        SAe-yy^- 

2       Af/?iycAAe  soc/p  Axy?e. 

3-6  3oup  Ao/?Gs. 


'^ecU 


RETAIL   CUTS  OF  BEEF. 


less  shank  stew  contained  S3  per  cent  lean  and 
17  jier  cent  visible  fat. 

Retail  Trimmings. — Trimming  the  Join 
steaks  reduced  tiieir  weight  12  per  eent,  and 
the  trimmings  were  about  four-filths  fat  and 
one-fifth  bone.  Bound  and  chuck  steaks  were 
reduced  but  5  per  cent  in  weight  by  trimming, 
pnly  fat  being  taken  from  the  former  as  a 
rule  and  principslly  bone  from  the  latter. 
Other  cuts  that  were  materially  affected  by 
cutting  off  sur])lus  fat  and  l)one  wer'j  the  rump, 
shoulder  pot  roast,  and  neck. 

RELATIVE  ECONOMY  OF  THE  VARIOUS 
RETAIL   CUTS. 
From  the  proportions  of  lean,  fat,  and  bone 


in  the  different  cuts,  thi-ir  relalive  economy 
at  retail  market  prices  may  be  determined. 
The  net  cost  of  lean  meat  is  an  approximate 
index  of  the  relative  economy  of  steaks  and 
roasts,  since  they  are  purchased  and  used  pri- 
marily for  the  lean  they  contain  ;  but  in  com- 
paring boiling,  stewing,  and  similar  meats  the 
cost  of  gross  meat,  or  far  and  le::n  coml)ined, 
should  be  more  largely  considered,  because  the 
fat  is  more  completely  utilized,  as  in  tlie  case 
of  meat  loaf,  hash,  TIamburger,  and  corned 
beef.  Soup  bones,  being  valued  for  flavoring 
matter  as  well  as  for  the  nutritive  substance 
they  contain,  are  more  difficult  to  compare  witli 
other  cuts  in  respect  to  relative  economy.  They 
vary    materially,    however,    in    proportions    of 


THE  PRACTICAL  HOTEL  STEWARD 


207 


edible  meat  and  waste,  and  should  therefore  be 
studied   in  this  connection. 

The  following  table  sliows  the  cost  of  lean 
and  of  total  meat  in  the  various  retail  cuts 
at  market  prices: 

Cost  of  leati  and  of  total  meat  in  the  various  retail 
cuts  at  market  trices. 


Retail  cuts. 


Steaks: 

Porterhouse,  hip  bone.  . . 

Porterhouse,  regular 

Club  steak   

Sirloin,  butt  end 

Sirloin,  round  bone 

Sirloin,  double  bone 

Sirloin,  hip  bone 

Flank  steak 

Round,  first  cut 

Round,  middle  cut 

Round,  last  cut 

Chuck, firstcut 

Chuck,  last  cut 

Roasts: 

Prime  ribs,  first  cut 

Prime  ribs,  last  cut 

Chuck,  fifth  rib 

Rump.    

Boiling  and  stewing  pieces 

Round  pot  roast 

Shoulder  clod 

Shoulder  pot  roast 

Rib  ends 

Brisket 

Navel 

Flank  stew 

Fore  shank  stew 

Neck 

Soup  bones: 

Round  knuckle 

Hind  shank,  middle  cut 

Hind  shank, hock 

Fore  shank,  knuckle ... . 

Fore  shank,  middle  cut . . 

Fore  shank, end 


aj  ji 

•s.s 

o 

O   D 

Z 

£  rt 

0.O 

n! 

_- J3 

S  = 

&l 

CS   1- 

l-l 

Q 

«=^ 

Cents 

Cents 

8 

25 

38.6 

10 

2.i 

40.2 

1« 

20 

32.1 

1 

20 

25  3 

3 

20 

28.3 

5 

20 

28  7 

7 

20 

32.3 

1 

16 

19  3 

•) 

1.5 

17  0 

6 

15 

17.3 

14 

15 

19.3 

2 

12 

18  3 

9 

12 

15.7 

1 

20 

40  5 

4 
1 

1 

16 
15 
12 

26  1 
22  8 
19  4 

Ifi 

10 

11   6 

14 

10 

12  3 

11 

10 

11   3 

:? 

8 

16  2 

1 

8 

15  0 

') 

7 

12  8 

o 

7 

10  9 

1 

7 

8.5 

1.5 

6 

8  5 

.-> 

5 

26  3 

18 

.■) 

7.5 

19 

0 

62.5 

5 

4 

5 

12  5 

6 

5 

28.8 

Cents 
28  9 
27.2 
22  6 
20.6 
21.1 
22  7 
24^2 
16.0 
15  3 
15  6 
16.0 
14.1 
13  1 

22  9 

18  8 
17  3 
12  8 

10.1 
10  5 
116 
9.2 


7.1 

7  0 
7.0 

12  5 
6  3 

26.6 

12  5 
9  4 

20.9 


Taking  the  net  cost  of  the  leiin  meat  as  a 
basis  of  comparison,  we  learn  from  these  data 
that  the  most  expensive  steaks  .it  the  prices 
given  are  the  porterhouse  cuts,  followed  by  the 
club,  sirloin,  flank,  round,  and  chuck  steaks. 
Of  the  different  roasts,  the  first-cut  jjrime  rilis 
are  the  most  costly  in  terms  of  l;ntn  meat,  and 
the  rumj)  roast  is  the  most  economical.  Tiie 
various  boiling  and  stewing  pieces  furnish 
lean  meat  more  ecomonmieally  at  market  prices 
than  either  the  roasts  or  steaks,  the  rib  ends 
and  brisket  being  the  dearer  cuts  of  this  class, 
Vvhile  the  neck  and  shank  stews  c-re  relatively 
ciieapest.  Several  of  the  soup  bones  are  very 
economical  sources  of  lean  meat,  particularly 
the  middle  cuts  of  both  slianks,  and  only  one 
of  them  is  extremely  expensive  even  on  tiiis 
basis.  In  general  the  wide  variation  between 
the  various  cuts  in  net  cost  of  lean  is  remark- 
able, ranging  from  7.5  cents  in  one  of  the  soup 
bones  to  40.5  cents  in  a  prime  rib  roast,  and  uji 
to  62.5  cents  in  the  hock  soup  bone,  tlie  latter, 
however,  being  used  primarily  for  its  flavoring 


substance  rather  than  for  lean  meat.  It  will 
be  observed,  also,  that  the  market  prices  of  the 
cheaper  cuts  correspond  much  more  closely  to 
their  net  cost  of  lean  meat  than  is  true  of  the 
higher-priced  steaks  and  roasts. 

The  net  cost  per  pound  of  gross  meat,  or  lean 
and  fat  combined,  varies  much  less  as  between 
the  different  cuts  than  does  the  net  cost  per 
j)()und  of  lean,  because  the  proportions  of  total 
meat  are  more  nearly  uniform  than  the  per- 
centages of  lean.  The  various  steaks  and  roasts 
rank  in  substantially  the  same  order  as  to  rela- 
tive economy  on  this  basis  as  on  the  basis  of 
lean  meat.  The  rib  roasts,  however,  are  con- 
siderably more  economical  as  compared  with 
the  porterhouse  and  sirloin  steaks  when  all  the 
edible  meat  is  considered.  The  rump  shows  a 
very  low  cost  per  pound  of  edible  meat,  due 
to  the  large  propoition  of  fat  it  contains;  and 
a  still  further  difference  is  noticed  in  the  case 
of  the  rib  ends,  brisket,  navel,  flank,  neck,  and 
several  of  the  soup-bone  cuts.  The  stewing 
meats  are  generally  the  most  economical  sources 
of  edible  n:eat  at  these  ])rices,  v.hile  porter- 
house steaks   are   the   most   expensive. 

On  the  whole,  the  data  clearly  show  that 
the  cheaper  cuts  of  beef  are  by  lar  the  most 
economical  sources  both  of  lean  and  of  total 
edible  meat,  including  fat  and  lej'.n.  *  *  * 
Ao  correlation  exists  between  market  prices 
and  the  proportion  of  flavoring  substances  con- 
tained in  various  portions  of  the  carcass,  and 
cooking  tests  indicate  that  the  proportion  of 
waste  and  shrinkage  is  not  necessarily  greater 
in  the  cheaper  than  in  the  more  expensive 
cuts.  It  is  evident,  therefore,  that  retail  prices 
of  beef  cuts  are  determined  chiefly  by  consider- 
ations other  than  their  food  value,  such  as 
tenderness,  grain,  color,  general  appearance, 
;ind  convenience  of  cooking.     *     *     * 

Relative  Economy. — There  seems  to  be  no 
relation  between  market  jirices  and  the  per- 
centages of  fat,  protein,  extract'ves  and  ash. 
The  cheaper  cuts  appear  to  be  as  valuable  and 
in  some  cases  actually  more  so  thc'u  the  higher 
priced  cuts  from  the  standpoint  of  protein  of 
energy.  These  statements  do  no'  take  into 
account  the  factors  of  tenderness  nor  the  in- 
fluence the  degree  of  fatness  may  have  upon 
the  palatability  of  cooked  meat,  (n  purchasing 
meat  for  protein  primarily,  the  neck,  shanks, 
and  clod  are  the  most  economical  cuts;  the 
plate,  chuck,  flank,  and  round  follow;  with  tiie 
runi[),  rib,  and  loin  as  the  most  expensive. 
From  the  stamlpoint  of  fuel  value,  the  flank, 
plate,  neck,  and  shank  cuts  are  the  cheaj)est, 
while  the  rib,  loin,  and  round  are  the  most 
expensive.  Considering  hoth  factors,  ])r(itein 
;iiid  fuel  value,  and  along  with  these  the  ada])t- 
:ibility  of  the  meat  for  general  use  the  clod, 
chuck,  and  plate  are  the  most  economical  cuts 
at  the  retail  prices  given. 


THE  LUNCH  COUNTER  IN  A  FIRST  CLASS  HOTEL 


An  Exposition  of  the  Arrangement,  Equipment  and  Method  of  Operation  of  the  Lunch  Room  in  the 

Lincoln  Hotel,  Lincoln,  Neb.,  Together  with  Figures  of  the  Approximate  Sales, 

Percentages  and  Profit  as  Compared  with  the  Cafe  in  Same  Hotel. 

Address  made  by  F.  J.  Richards  before  the  Norlhiuesterti  Hotel  Men' s  Association    at  Duluth. 


I  am  down  to  talk  on  the  question  of  a  lunch 
counter  in  a  first-class  hotel.  Now,  as  for  a 
first-class  hotel,  I  can 't  imagine  anybody  less 
qualified  than  I  am  to  talk  on  that  subject.  But 
if  you  can  figure  out  what  class  the  Lincoln 
Hotel  belongs  iu,  I  will  do  the  best  I  can  for 
that  class. 

Taking  up  now  the  lunch  counter  question, 
I  will  preface  it  with  a  brief  description  of 
the  Lincoln  Hotel.  The  Lincoln  is  among 
the  largest  hotels  of  Nebraska.  It  is  located 
three  blocks  from  the  Burlington  depot,  which 
has  the  principal  traffic  iu  and  out  of  Lincoln. 
We  are  not  on  a  busy  street,  and  for  that  rea- 
son we  cannot  figure  ordinarily  to  get  a  cafe 
business  off  of  the  street,  or  from  the  town, 
except  some  casual  customer  that  makes  it  a 
point  to  come  over  there.  Our  cafe  is  located 
in  the  old  American  plan  dining  room  on  the 
second  floor,  and  outside  of  the  regular  guests 
of  the  hotel  we  very  seldom  saw  anyone  that 
belonged  in  the  town,  unless  they  happened  to 
"blow  themselves"  a  little,  from  their  stand- 
point; but  it  didn't  look  that  way  to  us.  The 
high  cost  of  provisions  which  is  climbing  every 
day  set  me  to  thinking  that  we  would  have  to 
find  some  ways  and  means  to  increase  our 
revenue  in  some  way,  and  to  give  our  kitchen 
force  more  work  to  do.  I  came  to  the  conclu- 
sion that  in  some  way  we  ought  to  give  our 
kitchen  force  more  work  to  do  that  we  might 
reduce  our  overhead  expense  in  proportion  to 
the  total  volume  of  business  done.  When  our 
Annex  was  built  we  left  a  room  which  could  be 
connected  through  an  open  courtway,  with  a 
dumb  waiter,  with  the  idea  of  eventually  using 
it  for  a  high-class  cafe.  We  thought  such  a 
thing  might  be  practicable,  but  after  studying 
the  situation  for  two  or  three  years  and  no- 
ticing the  manner  in  which  people  did  not  pat- 
ronize the  cafe,  and  avail  themselves  of  the 
higher  priced  items  on  the  menu,  we  decided 
that  a  high  priced  cafe  was  not  what  they 
wanted.  We  came  to  the  conclusion  that 
they  wanted  something  cheap;  so  this  room 
instead  of  being  converted  into  a  handsome 
little  cafe  on  the  ground  floor,  where  we 
might  expect  to  get  some  outside  business, 
we  made  into  a  lunch  room.  The  room  is 
twenty-four   by    eighty   all   told;    and    in   the 


rear  of  it  we  connected  it  with  our  kitchen 
with  an  electric  dumb  waiter,  which  is  worked 
automatically.  We  put  about  eleven  thousand 
dollars  into  this  room  in  the  way  of  fixing  it 
up  with  tile  floors,  and  seven  foot  tiled  wain- 
scoting, and  heavy  plaster,  ornamental  ceil- 
ings, and  with  some  plaster  work  on  the  side- 
walk. We  have  an  indirect  lighting,  and  a. 
good  ventilating  system.  The  eleven  thousand 
dollars  included  the  cost  of  fixing  up  the 
room,  installing  the  fixtures,  and  equipping- 
the  room.  Our  lunch  counter  is  white  tile 
both  front  and  back,  and  absolutely  there 
isn't  a  place  for  dirt  or  vermin,  or  anything 
else  to  lodge.  They  can  't  get  away  from  us 
if  we  go  after  them.  The  top  of  the  counter 
is  an  inch  and  a  quarter  white  carrara  glass,, 
which  I  think  is  the  most  beautiful  material 
made  for  that  purpose.  It  is  absolutely  im- 
pervious to  stains  or  the  absorption  of  any 
material  that  you  can  put  upon  it;  which  is 
not  true  of  marble.  Our  table  tops  have  the 
same  material,  seven-eights  of  an  inch  thick. 
The  base  of  our  cigar  stand  is  white  tile,  and 
the  screen  back  of  our  grill  is  built  of  rein- 
forced concrete  covered  with  white  tile.  So 
there-  is  practically  nothing  in  the  room  ex- 
cept a  painted  portion  above  the  wainscoting^ 
that  will  require  anything  but  a  little  elbow" 
grease  and  soap  and  water  to  be  kept  per- 
fectly clean.  Consequently,  our  upkeep  should 
be  very  small.  In  the  eight  months  that  it 
has  been  operated  I  cannot  see  that  there  is- 
any  deterioration  at  all.  It  looks  as  fresh 
and  clean  and  sanitary  as  it  did  the  day  we 
opened  it,  barring  a  few  slight  scratches  of 
the  glass  top  which,  of  course,  are  inevitable. 

In  the  operation  of  the  lunch  room  my 
idea  was  to  cut  down  the  cost  of  operation 
to  a  minimum.  I  was  willing  to  put  lots  of 
money  into  the  installation  of  the  room  to 
make  it  attractive.  I  then  wanted  to  give 
the  people  that  patronized  it  good  things  to 
eat  at  a  moderate  price,  but  I  did  not  want 
to  try  to  give  them  the  nice  service  that 
goes  with  some  of  the  little  frills  that  we 
are  all  apt  to  put  on. 

We  are  not  fussy  over  the  appearance  of 
our  service,  as  we  are  mixing  in  with  the 
regular    plain   white   dishes   tlie   odds   and   ends 


THE  PRACTICAL  HOTEL  STEWARD 


209 


accumulated  thru  several  changes  in  our  cafe 
patterns,  and  in  this  way  will  use  up  several 
hundred  dollars'  worth  of  good  dishes  that 
"we  could  not  sell  at  a  price  worth  consid- 
ering. 

The  place  was  started  primarily  as  a  cheap 
place,  and  we  couldn't  give  it  every  service, 
and  maintain  a  cheap  price,  and  make  money. 
Por  that  reason  the  few  little  economies  that 
J.  started  out  with,  we  have  stuck  to.  One 
of  these  economies  is  that  we  furnish  no 
saucers  for  our  cups,  and  nothing  but  paper 
napkins.  Now  these  are  two  items  of  consid- 
erable importance.  Paper  napkins  cost  about 
forty-five  cents  a  thousand,  and  the  launder- 
ing of  ordinary  napkins  costs  anywhere  from 
forty-five  to  fifty  cents  a  hundred,  and  with 
the  volume  of  business  that  we  do  in  a  day 
that  means  quite  a  saving  every  month  in  the 
laundering,  not  to  say  anything  about  the 
wear  and  tear  on  your  linen.  The  cost  of 
washing  all  the  saucers  for  the  cups  is 
quite  an  item  in  a  lunch  room.  Practically 
everybody  has  a  cup  of  coffee,  and  when  you 
feed  four  or  five  or  six  hundred  people  a  day 
the  washing  of  the  saucers  and  the  conse- 
quent breakage  through  handling  of  four  or 
five  or  six  hundred  saucers  is  quite  an  item 
at  the  end  of  the  year. 

We  started  out  with  a  bill  of  fare  that  ex- 
perience taught  us  was  a  little  bit  too  cheap, 
and  it  didn't  leave  us  much  margin  of  profit. 
It  didn  't  leave  us  the  margin  of  profit  that 
we  should  have,  and  after  five  or  six  months 
I  commenced  to  increase  it  a  little  bit  on  a 
good  many  of  the  items.  Take  the  item  of 
stews;  we  increased  that  from  fifteen  to 
twenty  cents;  the  entrees  we  raised  from 
twenty  to  twenty-five;  and  some  things  from 
twenty-five  to  thirty;  thiry-five  cents  is  about 
the  limit  of  anything  we  have  on  our  dinner 
bill  cooked  to  order.  I  can 't  see  that  our 
patrons  have  resented  that  slight  gradual 
increase  at  all,  nor  has  our  patronage  dropped 
off  by  reason  of  this  increase.  Our  business 
seems  to  be  growing  rather  than  decreasing, 
and  for  that  reason  I  believe  we  were  a  little 
bit  too  modest  in  asking  the  public  to  pay 
the  price  that  we  should  get  for  the  items 
tliat  we  served  to  them. 

I  appreciate  that  we  have  not  run  th(>  lunch 
<'ounter  in  the  most  up-to-date  manner,  but 
I  am  looking  around  for  improvements  con- 
stantly, and  I  hope  to  establish  a  good  many 
checks  in  the  next  month  or  so  that  I  believe 
will  give  us  good  results. 

Until  two  or  three  weeks  ago  I  permitted 


the  waitresses  to  do  all  their  own  checking. 
We  used  a  lock-stub  system,  and  after  blun- 
dering across  a  good  many  instances  of  under- 
charges I  concluded  to  adopt  a  different  sys- 
tem. Strange  to  say,  the  under-charges  are 
never  called  to  your  attention,  but  of  course 
the  over-charges  always  are  mentioned.  I 
believe  that  the  two  checkers  necessary  are 
just  as  much  justified  in  checking  out  the  one 
hundred  and  fifty  to  two  hundred  dollars  a 
day  in  the  lunch  room  as  they  are  to  cheek 
one-half  or  two-thirds  of  that  in  the  cafe. 
Later  on  I  will  know  the  effect  of  the  check- 
ers on  our  percentage,  but  at  present  I  can- 
not say  anything  about  it. 

In  refrence  to  the  idea  of  a  lunch  counter 
in  a  hotel  of  our  class,  or  better,  or  less  pre- 
tentious, I  am  reminded  of  Mr.  Bradt's  hotel 
in  Lincoln,  the  Victoria.  Mr.  Bradt  opened  that 
up  about  eighteen  months  ago,  as  I  recollect, 
possibly  not  that  long.  Before  doing  so,  we 
talked  the  matter  over  very  freely.  Mr. 
Bradt  and  I  are  considerably  in  accord  iu 
our  ideas,  and  he  was  rather  at  sea  as  to  what 
kind  of  a  feeding  arrangement  to  put  into  his 
hotel.  I  advocated  rather  strongly  for  a 
combination  such  as  we  were  then  putting 
in  the  Lincoln  Hotel,  a  lunch  counter  and 
dining  room.  He  did  not  agree  with  me  for 
quite  a  while,  but  I  contended  that  it  would 
be  advisable,  and  yesterday  when  I  was  talk- 
ing with  Mr.  Bradt  he  told  me  he  was  satis- 
fied that  the  amount  of  business  he  received 
in  his  lunch  counter  and  cafe  combined  was 
at  least  double  what  he  would  get  if  he  de- 
pended entirely  on  a  straight  cafe  business. 
Unfortunately,  the  ararngement  of  his  build- 
ing is  such  that  he  is  obliged  to  locate  his 
cafe  and  lunch  room  off  of  the  street  and 
back  of  the  office  where  it  is  not  seen,  but  at 
that  he  gets  a  large  amount  of  business  from 
people  who  know  his  location,  and  know 
the  excellence  of  his  lunch  room  and  cafe  off 
of  the  street. 

He  figures  that  his  breakfasts  proper  from 
the  ordinary  source  of  revenue  in  the  house 
would  not  be  over  twenty-five  per  cent  of 
what  his  breakfast  business  is  right  now,  on 
account  of  so  much  of  it  coming  in  off  of  the 
street.  And  I  think  that  the  lunch  counter 
combined  with  the  cafe  is  bound  to  be  the 
solution  of  running  small  hotels  to  a  profit 
on  the  eating  side  of  it;  and  I  think  it  will 
mean  a  decided  increase  in  the  ultimate  net 
profits  of  even  the  larger  hotels.  Even  Mr. 
Rome  ]\niler's  hotel,  a  first-class  hotel,  I 
think  he   could  do   it   in   that  to   advantage. 


210 


Tin-:  PRACTICAL  HOTEL  STEWARD 


LUNCH    ROOM  PLAN,   THE   LINCOLN. 


if  his  location  was  jjst  a  little  bit  different, 
or  if  he  had  a  room  that  was  available  to 
put  in  a  lunch  counter.  If  he  had  that  kind 
of  a  location  he  could  put  in  the  lunch  counter 
combination  from  his  kitthcn  service  with 
practically  no  increase  in  his  pay-roll,  so  his 
overhead  expenses  for  operating  that  lunch 
room  would  be  less  than  his  competitors,  by 
the  overhead  expense  of  his  kitchen  and  his 
storeroom  and  general  management,  and  for 
that  reason  at  the  same  prices  would  make 
a  good  deal  better  net  profit  at  the  end  of  the 
year. 

I  think  that  is  applicable  to  almost  any 
hotel.  Of  course,  some  of  them  have  a  little 
too  much  pride  in  the  class  of  their  hotel, 
and  they  never  could  see  it  in  that  way,  but 
those  of  us  who  are  out  for  net  results  are 
willing  to  overlook  our  pride  in  our  establish- 
ment. I  think  all  of  us  eventually  will  see 
that  if  the  man  next  doo"  can  fit  up  a  place 
and  run  it  independently  of  a  hotel  and  make 
monej",  there  is  no  reason  under  the  sun  why 
a  hotel  man  cannot  include  it  in  a  department 
of  his  hotel.  The  hotel  man  has  a  bar  and 
a  news  stand,  and  he  does  not  hesitate  to  in- 
corporate those  in  his  organization,  and  why 
should  he  hesitate  to  put  a  lunch  counter  in 
his  organization.  In  my  opinion  he  will 
eventually  get  to  it. 

I  will  give  you  the  figures  of  the  first 
six  months  of  our  operation.  Possibly  some 
people  might  think  I  was  a  little  bit  foolish 
to  give  here  in  the  presence  of  three  competi- 
tors these  figures,  but  our  object  here  is  not 
to  be  selfish,  but  to  be  broad  and  liberal, 
and  what  is  designed  to  help  one  should  help 
another. 

The  general  information  I  have  given  re- 
garding the  Lincoln  Hotel  is  to  enable  you 
by  a  comparison  to  determine  if  the  idea  is 
applicable  to  your  particular  business.  My 
figures  cover  a  six  months '  period — cover  the 
operation  of  our  house  since  the  installing  of 
the  lunch  counter,  compared  with  the  same 
months  for  the  two  previous  years.  Our  lunch 
counter  was  opened  in  Xovember,  and  the  six 
months'  period  would  include  April.  Now, 
from  that  period  since  the  lunch  counter  was 
opened,  November,  1912,  to  April,  1913,  our 
room  earnings  were  increased  14.9  per  cent. 
Tliat  is  a  pretty  nice  increase,  consider- 
ing the  fact  that  our  business  has  been  in- 
creasing practically  everj^  year  for  the  thir- 
teen years  mat  I  have  been  in  Lincoln.  That 
increase  of  14.9  per  cent  is  over  the  years  of 
1910   and   1911,  which  was  also  a  legislative 


THE  PRACTICAL  HOTEL  STEWARD 


211 


THE  LINCOLN  HOTEL  LUNCH  EOOM  occupies  a  room  24x80,  with  a  I.I-foot  ceil- 
ing. THE  CEILING  IS  DECORATED  IN  CREAM  AND  OLD  IVORY,  ALL  PLASTER  RELIEF  WORK  IN  OLD 
IVORY  AND  PANELS  IN  CREAM.  THE  SIDE  WALLS  ABOVE  THE  TILE  WAINSCOTING  ARE  FINISHED  IN  A 
LIGHT  GOLDEN  BROWN  LEATHER  EFFECT  OUTSIDE  OF  THE  PANELS.  AND  PLAIN  CREAM  PANELS, 
THE  PLASTER  MOULDING  FORMING  PANELS  IS  FINISHED  IN  VERDE  ANTIQUE.  ALL  PLAIN  SURFACES 
ON  WALLS  AND  CEILING  AVERE  COVERED  WITH  CANVAS  BEFORE  DECORATING.  .  .  .  THE  7-FOOT 
TILE  WAINSCOTING  CONSISTS  OF  A  6-INCH  SANITARY  BASE  AND  A  6-INCH  CAP  MOULDING  OF  LIGHT 
MOTTLED  GREEN.  THE  FIELD  OF  A  LEMON  CREAM,  ALL  SATIN  FINISH.  .  .  .  THE  ICE  BOX  IS 
TREATED  AS  PART  OF  THE  WAINSCOTING.  THE  CAP  MOULDIN(i  EXTENDS  ACROSS  THE  DOOR  AND 
STEAM  TABLE  OPENING,  FORMING  AN  UNBROKEN  BAND  OF  SOFT  GREEN  AROUND  THE  ENTIRE  ROOM. 
.  .  .  CHAIRS,  .STOOLS  AND  TABLE  FRAMES  QUARTER-SAWED  OAK  FINISHED  IN  GREEN.  SHELVES 
OP  CARRARA  GLASS  IN  DISPLAY  TABLES  ARE  CARRIED  BY  LOOSE  SPINDLES  OF  OAK.  .  .  .  URN 
STAND,  HEATERS  AND  STEAM  TABLE  ARE  OF  RUSSIA  IRON  AND  GERMAN  SILVER  FURNISHED  BY  THE 
JOHN    VAN    RANGE    CO.      .      .      .      ELECTRIC    FANS    AND    FIXTURES,    COAT    AND    HAT    RACKS,    TABLE    LEG 

SOCKETS    AND    STOOL    BASES    ALL    IN    VERDE    ANTIQUE,  ALSO  THE   FOOT  RAII THE  COUNTER 

IS    OF    WHITE    TILE    BACK    AND    FRONT,    WITH    CARRARA    GLASS    TOP. 


year,  as  the  period  quoted  was,  and  we  natur- 
ally think,  as  probably  all  hotel  men  do  in 
capital  cities,  that  the  legislative  period  is 
productive  of  a  great  increase  in  the  volume 
of  business.  But  when  compared  with  other 
years  the  increase  is  not  as  great  as  you 
might  think  it  would  be,  because  the  year 
1911-12,  the  increase  of  the  last  six  montlis 
was  only  16.7  per  cent  more  than  the  year 
without  the  legislature,  so  th£  legislative  year 
of  1910-11  was  only  2.2  per  cent  better  than 
1912-13.  So  it  is  possible  that  we  lay  a  little 
too  much  stress  on  the  value  of  the  legisla- 


ture. 

Now,  the  unanswered  question  as  to  the 
lunch  counter  open  twenty-four  hours  a  day 
is  as  to  whether  it  attracts  additional  busi- 
ness or  not.  That  question  is  one  that  I  can- 
not answer.  I  know  of  a  great  many  specific 
instances  where  people  have  told  me  they 
have  stopped  at  the  Lincoln  Hotel  simply 
because  they  could  get  something  to  eat  when 
they  got  in  late.  We  have  a  great  many 
trains  getting  into  Lincoln  anywhere  from 
eleven  to  one  o  clock,  and  very  often  men 
will  come  in  from  some  more  remote  branch 


112 


THE  PRACTICAL  HOTEL  STEWARD 


line  town,  and  possibly  do  not  get  their  sup- 
.per  before  they  leave,  and  it  is  pretty  nice 
to  drop  into  the  hotel  when  they  get  to  Lin- 
coln and  to  be  able  to  get  something  before 
they  go  to  bed,  rather  than  to  stop  in  some 
of  the  little  all  night  joints  that  you  find 
around  the  depots.  And  that  also,  I  think, 
has  an  influence  on  them  when  they  have  to 
get  up  and  catch  an  early  morning  train. 
They  can  telephone  down  to  the  night  clerk 
and  specify  what  they  want  for  breakfast, 
and  give  themselves  the  minimum  amount  of 
time  to  catch  their  train,  and  when  they  get 
down  to  the  lunch  room  they  find  what  they 
have  ordered  is  on  the  lunch  counter,  or  the 
table,  as  they  request;  and  they  start  out 
with  a  full  stomach.  As  a  rule,  a  man  on  an 
empty  stomach,  you  know,  has  a  grouch. 
Most  of  our  grouches,  and  most  of  our  kicks, 
according  to  my  observation,  are  early  in 
the  morning,  before  a  man  has  had  his  cup 
of  coflfee  and  his  toast.  Starting  a  man  out 
on  a  full  stomach  does  not  benefit  us  partic- 
ularly, but  it  perhaps  benefits  our  neighbors 
that  the  man  comes  in  contact  with  a  little 
later  on  in  the  day,  so  that  we  may  perhaps 
pride  ourselves  on  being  public  benefactors. 
"While  this  gratifying  increase  in  room 
earnings  may  be  attributed  to  the  lunch  coun- 
ter, we  are  confronted  with  a  decrease  in  our 
regular  cafe  business  for  1912  and  '13  of  14.2 
per  cent  under  1910  and  '11.  That  is  in  our 
cafe  upstairs.  It  showed  a  decrease  (which 
undoubtedly  was  taken  by  the  lunch  room) 
of  14.2  per  cent.  1911-12  showed  a  decrease 
of  9.8  per  cent.  That  decrease  is  not  nearly 
as  large  as  I  thought  it  was  going  to  be.  Yet 
where  w<.  combined  the  lunch  counter  and 
the  cafe  business  it  shows,  as  a  whole,  an 
increase  of  59  per  cent  in  1912-13  over  1910- 
11,  and  67.8  per  cent  over  1911  and  1912. 

Now,  when  you  increase  the  output  of  your 
kitchen  a  total  of  67.8  per  cent  without  in- 
creasing the  kitchen  expense,  it  means  an 
increase  in  your  profits.  In  our  case  the 
kitchen  expense  was  increased  by  only  two 
people,  one  dummy  man  to  look  after  the 
electric  dummy,  and  another  dishwasher.  That 
is  all  that  we  have  had  to  increase  our  up- 
stairs pay-roll,  and  I  doubt  very  much  if  we 
could  have  decreased  our  upstairs  pay-roll, 
or  the  kitchen  pay-roll  any  more,  even  had 
the  loss  in  the  regular  cafe  business  been  no 
greater  than  that  cited,  an  average  of  13  or 
14  per  cent.  So  there  seems  to  be  a  decided 
advantage  in  increasing  the  volume  of  our 
business. 


That  is  what  all  of  our  big  stores  are  after, 
to  increase  the  volume  of  their  business. 
We  know  that  they  cannot  make  much  out  of 
.50  per  cent  on  five  hundred  dollars'  worth 
of  business,  but  we  know  that  they  can  make 
a  whole  lot  of  money  out  of  3  per  cent  on  a 
million  dollars'  worth  of  business.  And  for 
that  reason  we  all  recognize  that  we  must  in- 
crease the  volume  of  our  business. 

Now,  in  the  final  analysis  of  dollars  and 
cents,  it  shows  an  increased  net  profit  of 
$3,040.37  for  1912  and  '13  over  1910  and  1911; 
and  it  shows  an  increased  net  profit — that 
is  for  the  whole  feeding  part  of  the  business 
—of  $2,741.18  over  1911  and  1912.  This,  in 
our  case,  indicates  a  clear  increase  in  net 
profits  of  between  five  and  six  thousand  dol- 
lars per  year,  which  is  attributable  to  the 
lunch  counter  proposition.  Now,  that  is  a 
pretty  nice  profit  on  an  investment  of  $11,- 
000 — a  profit  of  nearly  50  per  cent.  If  we 
can  in  two  years  wipe  out  our  investment  of 
$11,000,  why,  from  then  on,  we  can  figure  a 
pretty  nice  net  profit  ou  that  investment; 
and  that  says  nothing  whatever  as  to  the 
probability  that  the  lunch  counter  has  at- 
tracted additional  room  business;  and  addi- 
tional room  business  over  and  above  a  cer- 
tain sum,  of  course,  is  all  net  profit,  prac- 
tically so,  because  your  overhead  expenses, 
your  rent,  and  your  heat,  and  your  light  and 
.your  other  items  go  on,  whether  you  have 
one  vacant  room  or  a  hundred  vacant  rooms 
— it  is  up  and  down  so  you  cannot  adjust 
your  pay-roll  to  the  changes  in  your  volume 
of  business.  And  I  think  that  applies  to 
almost  any  line  of  business,  whether  it  is 
the  hotel  business,  or  mercantile,  or  railroad, 
or  public  service,  or  any  other  kind  of  busi- 
ness. 

I  anticipate  a  better  percentage  of  profit  on 
the  lunch  counter  in  the  future  on  account  of 
the  increased  prices  which  we  have  made,  the 
gradual  increase  that  I  referred  to.  This  in- 
crease, as  I  said  before,  has  been  making  no  ap- 
preciable difference  in  the  voluine  of  business. 
Our  cafe  business  has  never  been  good  in  com- 
parison with  our  room  earnings.  Now,  I  say 
that  simply  from  the  knowledge  of  the  Lincoln 
Hotel ;  I  don 't  know  what  percentages  other 
hotel  men  have.  I  never  had  tlie  nerve  to  ask 
them  what  percentage  their  cafe  bore  to  the 
room  earnings;  but  I  will  say  this — that  for  the 
year  1911  (I  am  taking  the  entire  year  now) 
our  cafe  earnings  were  46.2  per  cent  of  our  room 
earnings.  In  1912  our  cafe  earnings,  that  is, 
the   gross   earnings   all   the   way  through,   were 


THE  PRACTICAL  HOTEL  STEWARD 


213 


4G.3  per  cent  of  our  room  earnings.  You  see,  a 
considerable  less  than  one-half  of  our  room  earn- 
ings was  taken  in  on  our  dining-room.  (In  the 
old  American  plan  hotel,  I  know  a  great  many 
people  used  to  divide  their  receipts,  and  credit 
three-fourths  of  the  gross  receipts  to  the  kitchen 
and  one-fourth  to  the  house.  So  this  would  look 
jather  deplorable  in  a  comparison  of  that  kind.) 
They  were  both  46  per  cent  practically,  while 
during  the  six  months  of  the  lunch  counter 
25eriod  our  cafe  earnings  and  lunch  counter  earn- 
ings combined  have  been  102.6  per  cent  of  our 
loom  earnings.  That  is  a  pretty  nice  increase, 
irom  less  than  50  per  cent  to  go  up  to  102  per 
•cent.  It  means  a  god  big  increase  in  the  volume 
•of  business,  and  at  the  same  time  we  have  in- 
<rreased  the  volume  of  our  room  earnings  by 
l)etween  8  and  14  per  cent,  compared  with  those 
two  years. 

I  cannot  believe  that  this  is  all  attributable 
to  the  lunch  counter,  because  competition  in  Lin- 
coln has  never  been  as  strong  as  it  is  now.  "We 
iave  never  had  anybody  but  the  Lindell  Hotel, 
v\hieh  is  recognized  as  our  competitor,  with  all 
<lue  respect  to  the  others.  None  of  our  other 
competitors  give  us  quite  as  strong  a  run  for 
the  other  fellow  's  money  as  Mr.  Johnston  does. 
His  house  is  in  better  condition  than  it  ever 
•was,  and  our  house  is  in  better  condition  than 
it  ever  Avas.  Mr.  Bradt,  who  runs  the  Victoria, 
has  a  hotel  that  has  been  recently  revamped 
from  top  to  bottom  and  thoroughly  modernized. 
He  has  ninety  rooms.  His  house  is  not  pre- 
tentious to  be  anything  but  a  second-class  house, 
according  to  our  classification  in  Lincoln.  It  is 
as  good  a  first-class  second-class  house  as  you 
will  find  anywhere.  Mr.  Lindsay,  of  the  Savoy, 
has  a  hotel  that  has  about  eighty  rooms,  and,  1 
inigh<-  say,  without  any  disrespect  to  Mr.  Lind- 
say, that  he  is  in  the  same  class;  he  has  a  first- 
class  second-class  hotel.  Mr.  Lindsay's  cafe 
business  for  some  reason,  unbeknown  to  me,  ex- 
cept superior  management  and  better  fellowship, 
has  been  much  better  comparatively  than  ours. 
He  decs  a  much  better  straight  cafe  business 
in  comparison  with  his  house  business  than  we 
do.  Of  course  I  will  have  to  take  into  considera- 
tion, to  sort  of  flatter  myself  a  little,  that  his 
location  is  much  better.  He  is  where  he  is  in 
closer  touch  with  business  men,  and  on  the 
ground  floor  practically. 

But  the  competition  that  we  now  have  is 
keener  and  stronger,  and  I  hope  our  increase 
is  due  to  the  increase  in  the  popularity  of  the 
city  of  Lincoln  rather  than  to  the  fact  that  we 
are  taking  away  from  some  of  our  competitors, 
because  wc  wish  them  all  the  same  degree  of 


success  that   we  are  getting,  and  I  think  they 
are  all  getting  their  share. 

I  don't  think  there  is  anything  else  that  I 
care  to  say  along  those  lines,  except  that  I 
would  be  glad  to  answer  any  questions  that  may 
be  put  to  me. 

«     *     » 

Mr.  Rome  Miller  (Omaha):  "Mr.  Richards, 
I  would  like  to  ask  you  how  you  propose  to  use 
a  checking  system  with  checkers  for  your  cus- 
tomers, to  your  cashier?  How  do  you  expect  to 
use  a  checking  system  with  a  distribution  of 
materials  from  one  end  of  the  lunch  counter  to 
the  other,  and  expect  to  get  efficient  and  proper 
service?" 

Mr.  Richards:  "I  will  give  you  an  idea  of 
the  layout  of  our  lunch  room  as  best  I  can  by 
a  description  of  the  room.  The  main  entrance 
corresponds  to  the  entrance  to  this  room.  Our 
lunch  counter  is  along  this  side  (indicating)  ; 
our  grill  corresponds  with  the  location  of  the 
platform;  our  tables  are  on  this  side  (indicat- 
ing) ;  we  have  sixteen  four-chair  tables  and 
twenty-seven  seats  at  the  lunch  counter — ninety- 
one  seats  all  told.  I  had  located  the  checkers 
about  here  (indicating),  directly  in  front  of  the 
carving  table  and  the  grill,  where  the  big  vol- 
ume of  business  naturally  comes  from,  outside 
of  the  pastry  and  the  coffee  which  'is  served 
back  of  the  lunch  counter.  The  checker  sits 
there  and  can  naturally  scrutinize  everything 
that  goes  by  just  as  readily  as  they  would  in 
any  kitchen  or  dining-room.  The  only  problem 
which  Mr.  Miller  has  raised  in  his  question  is 
the  checking  of  the  lunch  counter  proper.  We 
have  to  simply  issue  strict  instructions  that  all 
the  girls  behind  the  lunch  counter  must  check 
their  things.  They  have  got  to  go  to  this  end 
of  the  room,  to  the  steam  table,  and  the  grill, 
to  get  the  major  part  of  their  order,  and  then 
it  is  up  to  the  head  waitress  and  those  in  charge 
of  the  room  to  see  they  obey  instructions,  and  do 
not  try  to  go  by  the  checkers.  Of  course  there 
is  a  possibility  that  they  might  do  that,  but  the 
possible  loss  there  is  nothing  compared  with  the 
inaccuracy  that  most  of  tiie  waitresses  show  in 
checking.  They  are  not  mathematicians;  they 
are  not  lightning  calculators.  We  all  know 
that,  and  it  is  easier  to  say  thirty  cents  when 
the  customer  gets  a  cup  of  coffee  and  a  piece  of 
roast  beef  and  a  vegetable  and  a  piece  of  pie — 
it  is  easier  to  say  thirty  cents  than  it  is  to  stop 
and  figure.  As  I  say,  they  are  not  lightning  cal- 
culators, and  they  all  know  that  if  they  get  it 
low  enough  there  will  be  no  kick,  and  if  they 
get  it  too  high  it  will  be  called  to  their  atten- 
tion.   Of  course  in  all  things  we  have  got  to  take 


214  TTTK  PRArTICAL  TIOTKI.  STKWARD 


Soups 


Consomme  in  cup 10        Mock  Turtle 15 

Chicken  with  Rice _ 15         Mulligatawney  16 

Tomato  Puree 15         Vegetable   _...15 

Rolls  or  Bread  and  Butter  served  with  above 


Relishes 


Sliced  Tomatoes  15  Dill  Pickles  5 

Sliced  Cucumbers  15  Sweet  Midgets  5 

Celery  15  Sour  Midgets  5 

Pickled  Walnuts  15  Pickled  Onions 10 

Olives  10  Chow  Chow 5 

Picalilli 5  Sliced  Onions  5 


Dairg  Dishes 


Plain 

Rice 5 

Soda  Crackers  6 

Oyster  Crackers 5 

Graham  Crackers  5 

Bread  5 

Oat  Meal 5 

Shredded  Wheat  (1) 5 

Flaked  Cereals 5 

Grape  Nuts  5 


With 

With 

With 

Bowl 

With 

Bowl 

Bowl 

Milk 

Cream 

Half  &  Half 

Cream 

10 

15 

15 

20 

10 

15 

20 

10 

15 

20 

10 

16 

20 

10 

15 

20 

10 

15 

15 

20 

10 

15 

15 

20 

10 

15 

15 

20 

10 

15 

15 

20 

Sandwiches 


Ham,  boiled 10  Club  House 25 

Ham  or  Bacon  fried 10  Salmon  10 

Ham  or  Bacon  fried  with  fried  ^gg  15  Sardine,  Domestic  10 

Hamburger  10  Sardine,  Imported  _ 20 

Corned  Beef  10  Caviar  30 

Fried  Egg  10  Swiss  Cheese 10 

Roast  Beef 15  American  Cheese  10 

Chicken,  sliced 15  Hot  Roast  Beef 20 


Eggs 


Boiled,  Fried,  Scrambled,  Poached  or  Shirred two  15,  three  20 

Poached  on  Toast _ two  20,  three  25 

Scrambled,  with  Chipped  Beef,  Ham  or  Bacon. two  25,  three  30 

Omelette,  plain  - two  15,  three  20 

Omelette,  with  Ham,  Bacon,  Parsley  or  Onion two  20,  three  25 

Omelette,  with  Cheese  or  Jelly two  20,  three  25 

Omelette,  with  Chicken two  30,  three  36 

Rolls  or  Bread  and  Butter  served  with  above 

Hot  Cakes,  Bread  and  Rolls 

Griddle  Cakes  with  Syrup 10  Dry  Toast  5 

English  Muffin  with  S3nnip 10  Buttered  Toast 10 

Pure  Cream  Toast 20  Milk  Toast 10 

Creamed  Toast  10  Bread  and  Butter 6 

French  Toast  20  Rolls  and  Butter 6 


PLEASE  PAY  CASHIER  ONLY 

NOT  RESPONSIBLE  FOR  ANY  PERSONAL  PROPERTY 
ONE  ORDER  SERVED  FOR  TWO,  TEN  CENTS  EXTRA 

NO  ORDERS  SERVED  AT  TABLE  LESS  THAN  TEN  CENTS 

REPORT   ANY   CAUSE    FOR    COMPLAINT    TO    HOTEL    OFFICE 


LUXCH    ROOM     BILL     OF    FARE,    THE    LINCOLN,    LINCOLN,    NEB. 


THE  PRACTICAL  HOTEL  STEWARD  215 

Ousters  in  Season 

Half  Doz.  Raw 20         Half  Doz.  Plain  Brcil 25 

Half  Doz.  Half  Shell 25         Half  Doz.  Cnunb  Broil _ 26 

Half  Doz.  Milk  Stew 25  Half  Doz.  Cnunb  Broil,  Bacon  or 

Half  Doz.  Cream  Stew 30  Celery  Sauce  35 

Half  Doz.  Box  Stew 25         Half  Doz.  Roast 25 

Half  Doz.  Dry  Stew 25         Half  Doz.  Roast  on  Toast 30 

Half  Doz.  Fry  25         Half  Doz.  Escalloped 30 

Half  Doz.  Fry  with  Bacon 35         Half  Doz.  Au  Gratin 30 

Crackers,  Rolls  or  Bread  and  Butter  served  with  above 
Side  order  of  Cold  Slaw  with  above,  5 

Vegetables 

Hot  Rice  with  Butter 10  Potatoes,  German  Fry 6 

Stewed  Com  6  Potatoes,  French  Fry 10 

Stewed  Tomatoes  5  Potatoes,  Hashed  Brown 10 

E.  J.  Peas 5  Potatoes,  Lyonaise 10 

Onions,  Fried  5  Potatoes,  in  Cream 10 

Onions,  sliced  raw 5  Potatoes,  Saratoga 10 

Potatoes,  a  la  Lincoln 20  Potatoes,  Au  Gratin 15 

Pastry  and  De^rt 

Pie 5  Stewed  Prunes,  5jwith  Cream 10 

Pie  a  la  Mode 10  Apple  Sauce,  5;with  Cream 10 

Pie,  with  Cheese 10  Baked  Apple,  5;with  Cream 10 

Doughnuts,  Three  5  Com  Starch,  Vanilla,  5;  Cream 10 

Cup  Custard  10  Com  Starch,  Chocolate  5;  Cream.  .10 

Ice  Cream  10  Rice  Pudding,  5;  with  Cream 10 

French  Pastry 5  and  10 

Baked  Apple in  bowl  of  Milk  10;  in  bowl  of  Oream  20 

Fruit—Fresh  and  Preserved 

Jlaw  Apples,  each 5  Grape  Fruit,  half 15 

Oranges,  each 10  Orange,  sliced 10 

Bananas,  each 5  Preserved  Peaches  5 

Banana  and  Cream 10  Preserved  Strawberries  5 


(B(^ 


leese 

Imported  Swiss  10         Roquefort  ...15 

American  6         Neufchatel   —  5 

Philadelphia  Cream  5         Brick  5 

Wafers  or  Water  Crackers  extra,  5 

Drinks 

Coflfee,  cup 5, pot  10  Half  and  Half,  bottle 10 

Tea,  cup 5, pot  10  Cream,  bottle  15 

Postum 6  Ice  Tea 6 

Cocoa 10  Ice  Coffee  5 

Chocolate  10  Buttermilk,  in  season 5 

Milk,  bottle  6  Lactone,  in  season 5 

Milk,  Hot  10  Lemonade   10 

For  Hot  and  Cold  Meats  and  Salads,  over 


PLEASE  PAY  CASHIER  ONLY 

NOT  RESPONSIBLE  FOR  ANY  PERSONAL  PROPERTY 
ONE  ORDER  SERVED  FOR  TWO,  TEN  CENTS  EXTRA 

NO  ORDERS  SERVED  AT  TABLE  LESS  THAN  TEN  CENTS 

REPORT    ANY   CAUSE    FOR    COMPLAINT    TO    HOTEL   OFFICE 


LUNCH    ROOM    BILL    OF    PABE,    THE   LINCOLN,   LINCOLN,    NEB. 


216 


THE  PRACTICAL  HOTKL  STEWAED 


Hot  JUteats 


Baked  Pork  and  Beans 15 

Corned  Beef  Hash,  steamed 15 

Corned  Beef  Hash,  steamed,  with 

one  Poached  Egg 20 

Corned   Beef   Hash,    browned   in 

pan   15 

Corned  Beef  Hash,  browned  in  pan 

with  one  Fried  Egg 20 

Corned  Beef  Hash,  browned  in  pan 

with  two  Poached  Eggs 25 

Calves  Liver  and  Bacon 25 

Calves  Liver  and  Onions 20 

Ham,  Fried  or  broiled 25 

Bacon,  fried  or  broiled. 25 


Ham  and  two  Fried  Eggs 25 

Bacon  and  two  Fried  Eggs 25 

Hamburger  Steak  20 

Hamburger  Steak  with  Onions 25 

Small  Steak 25 

Small  Steak  with  Onions 30 

Sirloin  Steak 46 

Sirloin  Steak  with  Onions 50 

Tenderloin  Steak  45 

Tenderloin  Steak  with  Onions 50 

Creamed  Chipped  Beef 16 

Pork  Chops,  plain  (2) 56 

Pork  Chops,  breaded  (2) JO 

Imported  Frankfurter  with  Potato 
Salad  36 


Fried  Sausage 20,  with  Buckwheat  Cakes,  26 

Bolls  or  Bread  and  Butter  served  with  above 
German  Fried  Potatoes  served  with  items  of  20c  or  over 
Side  order  of  Baked  Beans  served  with  any  of  above,  10 


Cold  JSteats,  Stc. 


Cold  Boiled  Ham 2(^  with  Potato  Salad  25 

Cold  Corned  Beef 20;  with  Potato  Salad  25 

Cold  Roast  Beef 25;  with  Potato  Salad  30 

Cold  Chicken 30;  with  Potato  Salad.  35 

Cold  Roast  Pork 20;  with  Potato  Salad  25 

Cold  Pork  &  Beans,  individual 15 

Sardines,  per  can.  Domestic 20 

Sardines,  per  can,  Imported 36 

Bolls  or  Bread  and  Butter  served  with  above 


Salads 


'Egg 20        Tomato ^0 

Salmon  25         Lettuce    20 

Chicken  30         Cucumber  20 

Bolls  or  Bread  and  Butter  served  with  above 
Potato  Salad,  10  Pickled  Beets,  10  Cold  Slaw,  10 


Drinks 


Coffee,  cup 5, pot  10 

Tea,  cup 5, pot  10 

Postum  5 

Cocoa  10 

Chocolate  10 

Milk,  bottle 6 

Milk,  Hot  _ 10 


Half  and  Half,  bottle 10 

Cream,  bottle  16 

Ice  Tea 6 

Ice  Coffee  6 

Buttemulk,  in  season _ 5 

Lactone,  in  season 6 

Lemonade   10 


PLEASE  PAY  CASHIER  ONLY 

NOT  RESPONSIBLE  FOR  ANY  PERSONAL  PROPERTY 
ONE  ORDER  SERVED  FOR  TWO,  TEN  CENTS  EXTRA 

NO  ORDERS  SERVED  AT  TABLE  LESS  THAN  TEN  CENTS 

REPORT   ANY   CAUSE    FOR    COMPLAINT    TO    HOTEL    OFFICE 


LUXCH    ROOM    BILL    OF    FARE,    THE   LIXCOLX,    LINCOLN,    NEB. 


THE  PEACTiCAL  HOTEL  STEWAED  217 

Ready  to  Serve 

Aug.    8-1913 
Sliced  Cucumber    ---------------    -lo 

Coney  Island  Clam  Chowder-   ----------    lo 

Consomme   Oelestine-   --------------10 

Boiled  New  England    Codfish  Dinner-    ------     25 

Stuffed  Tomatoes,    Andaluvian  -   ---------20 

Boiled  Pork  Spareribs  with  Sauerkraut  -----   ^5 

Lamb*s  Tongue  with   Spinach-   ----------25 

Old  Fashion  Stewed   Chicken  with  Dumplings-   -   -    35 
Breaded  Veal   Cutlets,    Sauce  Tomato-   ------  20 

Boiled  Salmon  Steak,    Anchovy  Sauce    ------     25 

Individual   Baked  Beans-   ------------15 

Prime  Ribs  of  Beef,    Pan  Gravy-   ----     .-.-25 

Loin  of  Pork,   Apple  Sauce-   ----»-----    25 

Corn  on  Cob  ------------------    15 

String  Beans   5;    Boiled  Onions   in   Cream    -----  5 

Iced  Watermelon    -   -   -■ -   -   -   -   ---------15 

Iced  Cantaloup, i  15;    whole    ----------     25 

Sliced  Peaches  with   Cream    -----------15 

Red  Raspberries   with    Cream-   ----------15 

Loganberries  with   Cream    ------------15 

Apple, Apricot,   Pumpkin, or   Cocoanut   Custard  Pie-     5 
Banana   Cream  Pudding  5;   Plum  Tarts    -------5 

Ice  Cream  -------------------10 


LUNCH     ROOM     BILL    OF    FARE,    THE   LINCOLN,    LINCOLN,    NEB. 


218 


Till-:  I'KACTICAL   IIOTKL  SJKWAKD 


into  consideration  the  human  element  of  ao- 
curacv,  and  good  intentions  and  bad  intentions. 
But  I  really  believe  that  we  will  get  very  de- 
cided results. 

"Our  business  since  we  opened  that  room, 
with  ninety-one  seats,  has  averaged  over  a  hun- 
dred and  fifty  dollars  a  day  in  that  little  room. 
Our  location  is  not  good  at  all,  and  if  we  did  not 
have  an  attractive  lunch  room,  if  we  had  not 
fitted  it  up  as  nicely  as  we  have,  if  we  had  fitted 
it  up  the  same  as  a  lot  of  the  smaller  lunch 
rooms  around  in  our  neighborhood,  which  were 
practically  living  off  of  the  patrons  of  the  hotel, 
of  course  we  could  not  have  made  the  success 
that  we  have.  It  is  just  like  building  a  new 
store  building  or  a  new  hotel  in  a  community. 
The  people  all  like  to  go  and  see  it,  and  if  it 
proves  satisfactory  they  come  around  again,  and 
if  it  does  not  prove  satisfactory  they  go  back 
to  their  old  haunts.  We  do  it,  and  the  public 
naturally  does  it.  I  am  a  firm  believer  in  in- 
stallations of  a  permanent  character,  installa- 
tions of  a  character  that  require  a  minimum 
amount  of  upkeep,  because  the  upkeep,  the  keep- 
ing fresh  and  clean  and  bright  of  a  lunch  room 
is  no  inconsiderable  item,  and  the  minute  it 
begins  to  look  dingy  and  worn  and  old,  why  the 
people  are  inclined  to  lose  their  liking  for  it. 
I  cannot  help  but  figure  that  it  is  a  good  in- 
vestment if  you  have  got  the  money,  and  if  you 
haven't  got  the  money  it  is  a  good  investment 
to  borrow  it  if  the  business  is  there. 

"I  believe  that  even  the  small  country  hotel 
could  afford,  and  should  put  in  the  European 
plan  with  a  little  combination  lunch-room  and 
dining-room.  I  noticed  in  St.  Paul  the  other 
night  while  waiting  for  a  train  *  *  *  there 
is  a  little  lunch  counter  on  a  corner  near  the 
depot  and  we  stood  there  looking  in  the  window. 
There  were  probably  ten  people  at  the  little 
lunch  counter,  and  there  was  one  man  back  of 
the  counter,  in  the  window  right  at  the  end  of 
the  counter.  He  had  a  cake  griddle,  a  couple 
of  hot  plates  for  gas,  and  he  was  taking  care 
of  all  that  business  himself.  He  was  frying 
hamburger  steak,  and  making  sandwiches,  and 
coffee,  and  dishing  up  pie,  and  one  man  was 
doing  the  work  that  three  people  would  have 
to  do  in  a  regular  cafe,  where  they  have  to 
leave  the  room  and  consult,  and  the  cook  will  bo 
doing  one  thing  and  the  dishwasher  will  be 
doing  something  else.  But  this  one  man  was 
doing  it  all  and  doing  it  wol!.  He  was  a  hustler. 
"I  think  that  every  small  hotel,  by  putting 
on  a  limited  bill  of  fare  and  by  letting  every 
man  pay  for  all  that  he  got,  and  by  the  hotel 
man  condensing  his  operating  department,  that 


it  would  show  a  great  deal  better  results  than 
many  of  them  now  show.  It  would  show  better 
results  than  are  shown  now  in  trying  to  give 
them  nil  they  can  eat  for  thirty-five  or  fifty 
cents,  as  the  case  may  be.  It  is  not  an  expensive 
experiment  to  try,  and  I  should  think  that 
almost  every  man  would  be  willing  to  take  his 
gamble  on  it  and  make  a  try  of  it,  because  we 
have  all  got  to  come  to  some  more  economical 
manner  of  feeding  people.  We  have  got  to  have 
greater  economy  in  handling  our  food,  because 
we  are  handling  gold  dollars  now  instead  of  gold 
bricks  that  we  handled  ten  or  fifteen  years  ago. 
We  have  got  to  handle  our  food  products  very 
much  like  they  handle  the  cash  in  the  cash 
drawer  of  a  mercantile  establishment  or  a  bank. 
We  have  got  to  know  what  goes  in,  and  we 
ought  to  know  what  goes  out,  and  we  ought  to 
strike  a  balance. 

Mr.  Bacon  (Grand  Forks):  "About  what  is 
your  average  check?" 

Mr.  Eichards:  "We  divide  up  our  day  into 
fifteen-minute  periods,  and  time-stamp  on  the 
back  every  check  as  it  comes  in.  That  is  with 
the  idea  of  checking  out  and  seeing  whether 
all  the  people  that  come  in  there  pay  their 
checks.  I  have  taken  averages  for  those  fifteen- 
minute  periods,  but  that,  of  course,  will  be  too 
much  detail  here.  I  have  taken  averages  also 
beginning  at  6  a.  ni.  in  the  morning  until  12 
noon,  wliich  covers  your  breakfasts.  Our  aver- 
age is  about  28  cents  for  the  breakfasts.  From 
12  noon  to  6  p.  m.  it  averages  about  30  cents; 
from  6  p.  m.  to  midnight,  which  includes  supper, 
is  32  cents,  and  from  midnight  to  6  in  tlie  morn- 
ing is  18  cents." 

Mr.  Bacon:    "Is  there  no  linen  whatever?" 

Mr.  Eichards:  "No  linen,  no  tableclotlis.  and 
no  napkins." 

Mr.  Bacon:    "Do  you  furnish  waiters?" 

Mr.  Eichards:  "Waitresses;  it  is  not  a  self- 
serving  place  at  all.  The  best  day  that  we  have 
had  is  $2fi0.00.  We  haven't  had  7nany  days  as 
large  as  that,  but  expect  them  during  state  fair 
week. ' ' 

Mr.  Bacon:  "How  many  girls  on  an  average 
do  you  use?" 

Mr.  Eichards:  "Covering  the  twenty-four 
hours,  we  have  been  using  twelve  waiters  and 
waitresses.  Of  course  at  night  we  have  to  use 
waiters — ten  waitresses  during  the  day  and  two 
waiters  at  night.  We  could  cut  it  a  little  bit 
closer,  but  we  liave  tried  to  give  them  quick  and 
prompt  service,  and  we  figure  tliat  tliat  was 
more  desirable  tlian  the  small  saving  in  the  pay- 
roll." 

Mr.  Bacon:  "You  say  that  you  don't  add 
anything  to  your  expense;  how  do  you  figure 
that  out?    Did  you  run  your  cafe  all  night?" 

Mr.  Eichards:  "No;  our  cafe  only  runs  until 
eight  0  'clock. ' ' 

Mr.  Bacon:  "And  previous  to  your  going 
into  the  lunch  counter,  did  you  run  it  just  the 
same?" 


THE  PKACTICAL  HOTEL  STEWAKD 


219 


Mr.  Eichards:    "Yes." 


Mr.  Bacon :  ' '  How  do  you  get  away  from  the 
expense  from  eight  o'clock  until  morning?" 

Mr.  Richards:  "I  am  referring  to  the  extra 
expense  in  the  kitchen.  We  have  our  icebox  in 
the  lunch  room  and  it  is  stocked  up  before 
the  kitchen  closed  with  all  necessary  items  for 
short  order  work  during  the  night.  We  have 
right  now  during  the  night  a  night  cook  and 
a  night  waiter,  and  the  night  cook  will  act 
as  a  waiter  when  the  rush  gets  a  little  bit 
too  strong,  so  there  is  only  those  two  men 
that  are  part  of  our  lunch  room  expense 
proper.  The  increase  in  the  kitchen  expense 
is  in  the  two  people  that  I  spoke  of  before, 
the  man  to  look  after  the  dumb  waiter  and 
one   dishwasher."       —      .      _  ._ 

Mr.  Bacon:  "What  portion  of  the  cooking 
<lo  you  do  in  the  lunch  room  ? ' ' 

Mr.  Eichards:  "The  meats  are  all  cut  and 
sent  to  the  lunch  room ;  all  the  dinner  soups, 
the  roasts,  the  fish  and  the  entrees  are  cooked  in 
the  kitchen.  It  simply  added  to  the  work  of 
the  kitchen  that  much  additional  work  without 
any  increase  whatever  in  the  pay-roll,  and  before 
we  put  that  on  I  couldn  't  see  any  possibility  of 
a  decrease  in  the  pay-roll.  Our  business  is  rather 
erratic;  Lincoln  is  a  university  town  and  a  state 
capital  town.  Today  we  may  be  very  quiet,  and 
tomorrow  we  may  have  a  houseful  of  people.  We 
get  a  great  many  so-called  banquets,  running 
from  sixty  cents  to  sixty-two  and  a  half  cents 
(ilaughter),  but  the  people  want  the  service  just 
the  same." 

'  Mr.  Bacon :    ' '  What  part  of  the  cooking  do 
you  do  in  the  lunch  room?" 

j\Ir.  Eichards:  "I  have  a  "partition  across  the 
end  of  the  room,  we  will  say  that  corresponds 
with  this  (indicating).  The  steam  table  is  set 
in  the  center  of  it,  and  the  entrance  on  this 
side,  to  go  in  behind  there.  Our  dishwashing 
and  things  that  we  don't  want  the  people  to  see 
is  behind  the  partitions  and  wliere  they  can  have 
access  to  the  dumb  waiter,  which  is  in  a  court  off 
here  (indicating).  We  have  a  gas  broiler,  a 
three-hole  hot  plate  for  frying  eggs  and  pota- 
toes; we  have  an  electric  cake  griddle;  two 
electric  broilers;  one  electric  French  fryer;  an 
electric  toaster,  and  an  electric  waffle  iron.  With 
the  exception  of  the  waffle  iron,  the  electric 
fixtures  have  all  been  absolutely  satisfactory. 
The  waffle  iron  has  not  been  satisfactory.  The 
manufacturers  claim  that  they  have  never  been 
able  to  make  one  that  is  satisfactory  on  account 
of  the  action  of  the  grease  in  turning  over  the 
waffle  iron.  In  turning  the  waffle  iron  over  the 
grease  will  get  into  one  side  of  it.  This  they 
do  not  seem  to  be  able  to  seal  up  tight  enough 
to  prevent  the  entrance  of  the  grease,  on  account 
of  the  expansion  and  contraction  that  naturally 
takes  place.  One  side  is  a  solid  casting,  and  the 
other  side  has  resistance  coils  for  heating,  and 
they  do  not  seem  to  be  able  to  seal  that  up  tight 
enough. 

A  Member:  "You  stated  you  did  not  use 
any  linen  in  the  lunch  room  ? ' ' 

Mr.  Eichards:  "Nothing  at  all;  paper  nap- 
kins. The  first  week.  I  will  venture  to  say, 
ninety   per   cent    of   the   people   kicked,   and   it 


gradually  decreased  until  I  have  not  for  two 
or  three  months  heard  the  word  napkins  men- 
tioned, nor  the  word  tablecloth,  or  saucers  to 
the  cups.  We  have  what  is  called  a  ship  cup; 
it  is  not  like  these  shaving  mugs  that  are  some- 
times more  suggestive  of  lather  rather  than 
whipped  cream. ' ' 

Mr.  Bacon  :  ' '  What  type  of  people  do  you  get 
into  your  lunch  room,  the  class  that  usually 
stays  at  a  first-class  hotel?" 

Mr.  Eichards:  "We  get  the  very  best  people 
that  stay  in  the  hotel;  a  great  many  of  them 
have  breakfast  there  in  a  hurry;  they  don't 
want  very  nuich  breakfast  and  they  drop  in 
there.  At  noontime  or  in  the  evening  the  better 
class  of  our  patrons  will  go  to  the  main  cafe." 

Mr.  Bacon  :  ' '  How  does  the  price  for  that 
breakfast  compare  with  the  one  that  they  would 
get  in  the  main  cafe?" 

Mr.  Eichards :  ' '  The  comparison  is  practi- 
cally the  same.  If  they  did  go  up  in  the  main 
cafe  they  would  squeeze  it  down  just  as  much 
as  they  could." 

Mr.  Bacon  :  ' '  For  instance,  a  man  goes  in 
to  the  lunch  counter  and  gets  coffee  and  cakes, 
or  toast?" 

Mr.  Eichards :  ' '  He  eats  more  in  the  lunch 
room  than  he  does  upstairs." 

Mr.  Bacon :  ' '  How  much  more  does  it  cost 
upstairs?" 

Mr.  Eichards:  "It  doesn't  cost  much  more, 
probably  forty  or  forty-five  cents  is  the  average 
up  there.  He  doesn  't  get  as  much  for  it. 
Our  prices  are  not  high,  thev  are  very  reason- 
able. ' ' 

Mr.  Bacon:  "Do  you  have  any  minimum 
price  for  service?" 

Mr.  Eichards:  "None  whatever;  the  only 
minimum  we  have  is  when  a  fellow  goes  out 
without  paying  his  check." 

A  Member :  * '  What  do  you  charge  for 
coffee?" 

Mr.  Eichards:  "Five  cents;  and  five  cents 
for  pie,  six  cuts  to  the  pie.  We  get  thirty 
cents  out  of  a  pie. ' ' 

A  Member:  "Of  -whixt  are  the  tops  of  your 
tables  composed?" 

i\Ir.  Eichards:  "Our  table  tops  are  white 
glass. ' ' 

A  Member:  "Are  they  liable  to  break  a 
dish?" 

Mr.  Eichards:  "We  have  never  had  the  glass 
broken.  If  you  drop  a  dish,  of  course  you  will 
break  it,  but  we  have  not  had  one  of  our  tops 
broken.  We  have  had  some  shelves  under- 
neath, about  six  feet  long  that  were  broken. 
In  all  probability  somebody  wanted  to  reach  the 
top  shelf  and  climbed  up  on  one  of  the  lower 
shelves;  and  if  you  put  a  hundred  and  fifty  or 
hundred  and  sixty  pound  person  on  glass,  you 
are  going  to  break  it." 

A  IMember:  "How  long  is  the  lunch 
counter?  " 

Mr.  Eichards:  "The  lunch  counter  is  about 
fifty-four  feet  long.  It  is  in  two  sections. 
We  divided  the  luiu'h  counter  in  the  center,  and 
located    the    coffee    urn    directly    back    of    this 


220 


tiil:  practical  hotel  steward 


opening.  That  \vas  so  we  wouldn't  have  to  go 
clear  around  the  end  of  it  to  get  coffee  to 
serve  to  the  people. ' ' 

A  Member:  "You  do  your  cooking  in  view 
of  the  people?" 

Mr.  Richards:  "^Ye  do  our  cooking  in  view 
of  the  people. ' ' 

A  Member:     "Where  is  the  checker?" 

Mr.  Richards:  "The  checker  is  near  the 
greatest  source  of  supply;  that  is,  the  grill  end 
of  it,  the  steam  table  and  the  broiler.  Practi- 
cally all  of  the  people  who  sit  at  the  lunch 
counter  have  to  be  served  from  the  steam  table 
and  broiler.  The  arrangement  of  your  room 
depends  entirely  upon  the  shape  of  your  room. 


If  you  have  got  a  wide  enough  room,  I  would 
say  by  all  means  get  it  as  near  the  center  as 
you  can. ' ' 

A  Member:  "Do  vou  have  a  printed  l)ill  of 
fare?" 

Mr.  Richards:  "We  have  a  special  bill  for 
dinner  and  supper." 

A  Member:  "Do  you  have  anything  on  the- 
American  plan?" 

Mr.  Richards :  ' '  We  have  absolutely  noth- 
ing on  the  American  plan.  There  was  some 
thought  of  giving  a  plate  dinner,  but  I  wouldn't 
stand  for  that.  T  believe  in  letting  them  pay 
for  every  item  that  they  get. ' ' 


MawMii 


REED  o>:  BARTON  SILVERWARE,  FOR  THE  ADOLPHUS,  DALLAS. 


REED  A:  BARTON  SILVERWARE,  FOR  THE  ADOLPHL'.S,  UALLA> 


THE  PRACTICAL  HOTEL  STEWARD 


221 


Chef's  Portion  Sheet,  McAlpin  Hotel. 

Chef  Panchard  explained  his  method  of  kit- 
chen control  to  prevent  loss  or  waste  of  nx- 
pensive  foods.  He  has  devised  a  desk  upon 
which  are  wire  posts  for  holding  pads  of 
coupon  checks.  These  checks  measure  214  by 
5  inches,  including  coupon.  The  check  de- 
tached from  coupon  measures  2Y2  by  3  inches. 
The  coupon  is  perforated  to  set  on  the  wire 
posts.  The  check  is  perforated  to  set  on  to 
other  posts  for  future  assorting.  Each  check 
is  printed  on  both  check  and  stub  with  the 
name  of  an  article  on  the  bill  of  fare  as 
(see  illustration)  "Sirloin  steak,"  and  the 
waiter  number  duplicated  on  stub  and  fheck 
These  correspond  to  one  item  on  the  bill  of 
fare,  which  is  listed  on  a  sheet  measuring  8 
by  11  inches,  and  is  printed  (see  illustration 
of   portion   sheet).      The    checks   are   arranged 


on  the  desk  in  the  order  as  listed  on  the  por- 
tion sheet,  and  as  a  waiter  calls  for  an  article, 
he  is  given  a  cheek  from  the  post  carrying  it, 
the  checker  writing  waiter's  number  on  both 
check  and  stub.  The  waiter  then  takes  this 
(heck  to  the  kitchen  where  his  order  is  tilled. 
In  this  way  the  house  controls  the  waiters'  and 
cooks'  work,  as  the  check  is  time-stamped,  and 
surrendered  when  order  is  tilled.  The  check 
audit  is  compared  with  inventory.  Thus,  in 
the  morning,  the  ice  box  count  is  so  much  of 
each  item.  During  the  day  the  issues  are  so 
nmch,  and  the  number  of  issues  must  compare 
with  the  number  sold,  as  evidenced  by  the 
checks,  plus  the  stock  remaining  unsold.  "It 
has  served  as  a  first-class  detective,"  said  the 
chef,  "for  in  the  only  two  instances  where  we 
have  missed  articles  we  have  caught  the  culprit 
within  twentv-four  hours." 


HOTEL  McALPIN 

Main  Kitchen 

ITEM 

LUNCH 

DINNER 

SUPPER 

TOTAL 

Steak  Minute 

Small  Steak 

Sirloin  Steak 

Extra  Sirloin  Steak 

Porter  House 

ir„* r> » ij 

Extra  Porter  House 

Club  Steak 

Tournedos 

Small  Tenderloin 

Large  Tenderloin 

Chateaubriand 

Lamb  Chops 

Mutton  Chops 

English  Chops 

Veal  Chops 

Pork  Chops 

Mixed  Grill 

Combination  of  Chops 

Escalope  of  Veal 

Broilers 

Milk-fed  Chicken 

Breast  of  Chicken 

Squab  Chicken 

Squab 

Duckling 

Spring  Turkey 

Guinea  Hen 

Breast  of  Guinea  Hen 

Partridge 

Pheasant 

Grouse 

Quail 

Plover 

Venison  Steak 

Mallard  Duck 

Lobster 


o  o 

SIRLOIN  STEAK 

Waiter  No. 
O 

SIRLOIN  STEAK 

Waiter  No. 


chefs'  portion  sh?et;    also  a  coupon  check  for  waiter,     .upper  part  of  portion  sheet  showing 
style  of  ruling,  the  balance  showing  what  is  listed.) 


DINING  CAR  SERVICE 


The  Standard  of  Portions,  Prices  and  Table  Service  Adopted  by  W.  A.  Cooper  on  the 

Canadian  Pacific  Railway. 


The  Following  Instructions  Printed  in  Booklet  For  Guidance  of  the  Dining  Car  Employes,  with  the 
Object  of  Giving  a  Uniform  Service  Thruout  the  System. 

Printed  by  ferynission  of  Mr.   \V.  A.  Cooper 


CANADIAN  PACIFIC  RAILWAY 


DINING  CAR  SERVICE 


STANDARD  OF  PORTIONS,  PRICES 
AND  TABLE  SERVICE 

Montreal,  August  1st.  1913. 


Each  Steward,  Waiter,  Chef  and  Second  Cook 
is  required  to  liave  a  copy  of  this  booklet  and 
to  familiarize  himself  with  instructions  con- 
tained herein.  Each  Steward  is  required  to 
have  a  copy  of  Book  of  Instructions  for  Em- 
ployees on  Dining  and  Cafe  Cars.  Stewards 
are  responsible  for  seeing  that  members  of 
their  crew  live  up  to  instructions. 

Division  of  Duties  of  Waiters  and  Fantry- 
laen:  The  following  general  division  will  be 
fouiul  to  work  to  the  best  interest  of  the  serv- 
ice:— 

Waiter  Xo.  1. — To  look  after  buffet  stands, 
fruit,    and   silver. 

Waiter  Xo.  2. — To  be  responsible  for  condi- 
tion, count,  and  general  handling  of  linen,  and 
maintaining  of  records  in  connection  therewith. 

Waiter  Xo.  3. — Water  bottles,  sugars,  salts, 
pepper,  oil,  vinegar,  etc. 

Waiter  Xo.  4. — Clean  and  rub  down  wood 
■work,  remove  finger  marks  from  chairs,  panels, 
etc.,  and  such  other  duties  as  Steward  may  as- 
sign. 

Waiter  Xo.  5. — To  perform  such  duties  as 
may  be  assigned  by  Steward. 

Pantryman  to  be  responsible  for  general  con- 
dition of  pantry,  and  care  and  handling  of  pan- 
try supplies,  wash  crockery,  glassware  and 
silver,  and  perform  such  other  duties  as  may 
be   assigned   by    Steward. 

All  Waiters  and  Pantryman  will  assist  in 
cleaning  of  silver. 

Stewards,  by  observing  division  of  duties 
above  outlined  will  maintain  uniformity  in 
service  on  all  cars. 

PANTRY    SEBVICi:. 

Before  meals,  cover  tlie  slielves  in  pantry 
with  glass  towels  and  place  thereon  all  glass- 
ware and  crockery  necessary  for  service.  All 
silver  dishes  to  be  given  to  kitchen  in  time 
to  be  placed  in  heater. 

Butter:  Butter  is  to  be  cut  with  cutter  in 
cubes,  2S  to  a  pound,  and  kept  in  porcelain  bowl 
witli  cracked  ice.  When  placiny^  butter  on 
saucer,  use  a  fork. 

Garnishing':  Ha\e  a  bowl  with  cleaned  pars- 
ley or  water  cress  on  ice  and  a  plate  with 
quartered  lemons  ready  to  garnish  dishes  ac- 
cording to  instructions. 


Fresh  Frxiit:  Special  attention  is  to  be  paid 
to  fresli  fruit  and  pioper  care  will  save  con- 
siderable waste  and  unnecessary  work.  Fresh 
fruit,  especially  berries,  should  be  selected 
e\ery  morning  by  going  over  the  entire  stock 
and  picking  out  the  ripest.  Fruits  that  have 
become  too  soft  to  be  served  at  table  must 
be  turned  over  to  the  chef  to  be  cooked  imme- 
diately. This  material  can  be  used  to  great 
advantage  for  making  pies,  short  cakes,  fruit 
sauces  for  puddings,  etc.,  and  is  far  superior 
to    all    extracts,    flavorings   and   colorings. 

Salads:  The  salad  locker  must  be  well  filled 
with  ice  and  all  heads  of  lettuce,  celery,  etc., 
placed  on  rack  above  the  ice.  Smaller  articles, 
such  as  bunches  of  parsley,  radishes,  mint, 
etc.,  must  be  wrapped  up  in  clean,  dry  cloths. 
Salads,  etc.,  to  be  washed  in  bowl  provided  for 
the  purpose.  Always  have  some  cracked  ice 
in  the  water.  This  will  immediately  revive 
any  leaves  that  may  be  soft.  X'ever  use  the 
running  faucet,  sink  or  wash  basin  for  wash- 
ing  salad. 

Ice  Cream:  Ice  Cream  container  must  be 
well  packed  with  crushed  ice  and  rock  salt 
alternately  and  care  taken'tliat  the  brine  is 
not  drained  off  except  when  re-packing  the  con- 
tainer, which  should  be  done  as  often  as  nec- 
essary, especially  at  night  and  early  in  the 
morning.  To  absorb  any  moisture  inside  the 
container  place  a  cloth  on  the  bottom.  To 
prevent  salt  and  water  from  entering  con- 
tainer place  a  cloth  between  the  rack  and  the 
cover    of    the    container. 

Cleaning"  Bottles:  Water  bottles  to  be  cleaned 
\\\\h  rock  salt,  vinegar  and  water  at  least  twice 
a  week.  Vinegar  bottles  to  be  cleaned  like- 
wise. Vinegar  from  old  bottles  to  be  strained 
through    glass   cloth. 

Cleanings  Steel  Knives:  Steel  knives  to  be 
oleaneil  witli  l<nife  iMilish  between  carpet.  Car- 
I)et  must  be  (\r\.  A  little  moisture  on  blade 
will  help  greatly.  Handles  to  be  rubbed  with 
.silver  polish,  washed,  dried  and  polished  with 
chamois. 

To  prevent  steel  knives  from  turning  black  or 
rusting,  place  knives  immediately  in  a  bucket 
containing  a  solution  of  soap,  dissolved  with 
boiling  water  and  allowed  to  cool  off.  Soap  will 
then  form  a  soft  jelly-like  substance  which 
can  be  used  indefinitely. 

Iiinen:  In  cars  having  linen  locker  next  to 
pantry,  tablecloths  and  napkins  must  not  be 
allowed  to  enter  the  pantry  at  any  time. 

Table  cloths,  table  tops,  napkins  and  doilies 
must  be  handled  separately  from  the  other  linen 
and  must  be  treated  with  utmost  care.  They 
must  not  be  used  for  any  cleaning  or  personal 


THE  PRACTICAL  HOTEL  STEWARD 


223 


purposes.  Table  linen,  including  undercovers, 
must  not  be  used  to  wrap  clean  silver  or  used 
as  covers   on   shelves,   etc. 

In  the  cars  with  linen  locker  at  heater  end 
the  upper  shelf  in  the  linen  locker  is  to  be  used 
for   table   linen   exclusively. 

Put  away  all  linen  with  the  fold  in  front 
to  facilitate  counting  and  handling. 

Xo  personal  effects  of  any  kind  must  come  in 
contact   v.ith   table   linen. 

Doilies:  Small  doilies  are  used  as  stoppers 
in  water  bottles  and  beneath  cheese,  etc.  Large 
doilies    for   buffet,    toast,    hot    bread,    fruit,    etc. 

Cleaning'  Cloths  can  be  had  in  generous 
quantities    from    any    linen    room. 

Coat  Buttons:  Detachable  buttons  for  wait- 
ers' and  cooks'  coats  must  not  be  left  in  soiled 
coats,  but  must  be  well  taken  care  of.  Un- 
reasonable shortages  of  buttons  will  be 
charged    against    the    crew. 

Bedding-:  Bedding  or  bed  linen  must  not  be 
marked  with  indelible  pencil. 

Hand  and  Face  Towels:  Are  for  personal 
use  exclusively,  and  must  not  be  used  on  equip- 
ment   of  any  kind   or   for  cleaning  purposes. 

All  linen  for  personal  use,  clean  or  soiled, 
must   be   kept    separate   from   other  linen. 

Straining'  Bag's.  Etc.:  Must  be  specially 
taken  care  of.  washed  separately  and  hung 
up  to  dry  over  night.  Never  put  them  away 
in  a  damp  condition,  which  would  quickly  ren- 
der   them   useless. 

Fish  Cloths:  Must  never  be  mixed  with  the 
other  cloths. 

KITCHEN    SEBVICB. 

To  have  uniform  service  on  all  of  the  Com- 
pany's lines  it  is  necessary  for  every  chef  to 
strictly  adhere  to  the  following  instructions 
relating   to  standard  service. 

The  instructions  contained  herein  are  gen- 
eral in  their  character  and  will,  therefore,  by 
no  means  restrict  a  chef  or  hamper  him  in 
displaying  his  abilities. 

It  is  most  essential  that  every  cook  should 
have  the  interests  of  the  service  at  heart, 
and  exert  himself  to  the  utmost  to  earn  the 
reputation  of  doing  only  first-class  work, 
with    the   exercise   of  reasonable   economy. 

Careless  and  indifferent  work  will  not  be 
tolerated.  Soups  and  sauces,  especially,  must 
be  well  made.  They  must  have  right  consist- 
ency, be  of  good  color  and  proper  taste,  and, 
in  all  cases,  they  must  be  well  strained  and 
contain  no  impurities,  lumps,  etc.,  etc. 

In  managing  his  kitchen  the  chef  must  be 
methodical,  systematic  and  cleanly.  A  great 
deal  of  time  and  effort  can  be  saved  by  sys- 
tematic   v.-ork    and    preparation. 

The  hours  of  the  forenoon  should  not  be 
allowed  to  pass  away  without  having  all  the 
routine  work  for  the  -whole  day  advanced  as 
much  as  circumstances  will  allow.  The  rest 
of  the  day  will  then  be  easy,  and  you  will 
be  prepared  to  meet  any  volume  of  business. 
A  chef  who  does  not  employ  such  methods 
will   fail  at  the  first  severe  test. 

Chefs  will  be  held  responsible  under  the 
steward  for  the  condition  of  supplies,  clean- 
liness of  kitchen,  the  quality  of  orders  turned 
out  of  kitchen,  and  the  condition  of  kitchen, 
ice-boxes,  refrigerators,  lockers  and  equipment. 


Chefs  are  to  report  to  Stewards  when  re- 
pairs   are    needed    or   new    equipment    required. 

Kitchen  Utensils:  Keep  copper  pots  above 
the  warmer  ovens  over  the  range.  All  other 
kitchen  utensils,  when  not  in  use,  are  to  be 
stored    beneath    the    steam    table. 

mxnsG  BOOM  service. 

Before  setting  up,  tables  must  be  dusted, 
chairs  wiped,  and  window  sills  and  panels 
cleaned.  Place  clean  undercovers  on  table, 
lay  table  cloths  and  napkins  as  herein  de- 
scribed. 

Place  sugar  bowls  in  center  of  table  close 
to  window,  crest  visible;  sugar  tongs  and 
spoon  close  to  front  of  bowls,  flat  on  table. 
Flower  vase  about  three  inches  from  sugar 
bowls  towards  the  center  of  the  table.  Salt 
and  pepper  shakers  closely  together  in  cen- 
ter of  large  tables,  towards  window,  on  small 
tables.  Large  fork  on  left,  close  to  napkin, 
dessert  fork  next.  On  the  right,  close  to  tlie 
napkin,  in  the  order  named:  Large  knife,  des- 
sert spoon,  small  knife,  tea  spoon,  all  flat- 
ware to  touch  the  bead  on  edge  of  the  table. 
Bread  plate  on  the  left,  water  glass  on  the 
right,  water  bottle,  with  crest  towards  the 
aisle,  about  three  inches  from  the  edge  of 
the  table,  water  bottle  doilies  rolled  Up  as 
stoppers.  Set  up  remains  unchanged  for  lunch- 
eon and  dinner.  For  breakfast,  provide  one 
additional  teaspoon. 

Menu  between  the  sugar  bowls  and  window 
sill  folded  and  leaning  against  window.  Tables 
must  be  set  up  in  systematic  manner.  First 
waiter  to  see  to  flowers,  etc.,  second  waiter 
to  lay  all  linen,  third  waiter  to  attend  to  sug- 
ars, salt,  peppers,  water,  etc.  The  other 
waiters  to  distribute  flatware,  carrying  the 
articles  on  salvers,  distributing  from  table 
to  table.  All  tables  must  be  kept  fully  set 
up  in  this  manner  until  all  passengers  have 
been  ser\ed.  Xo  torn  linen,  broken  crockery 
or  glassware  which  is  chipped  and  no  soiled 
articles  must  be  placed  on  tables.  All  mono- 
grammed  equipment  to  be  placed  in  readable 
position. 

Sauces,  mustard,  etc.,  must  be  kept  ready 
for    service. 

Sauces,  ketchup,  horseradish,  mustard,  etc., 
must  be  served  with  meat  orders,  etc.  Do  not 
wait  for  the  guest  to  ask  for  same.  Sauce 
bottles  must  be  kept  filled  and  must  be  care- 
fully   wiped   in    all    cases    before   serving. 

The  buffet  is  to  be  covered  with  a  folded 
table  cloth.  All  silver  necessary  for  service 
during  the  meals  is  to  be  arranged  nicely  on 
the  buffet,  flower  vase  in  the  center,  the 
salvers,  covered  with  large  doilies,  and  crumb 
knife  and  tray  against  the  wall.  Cash  trays 
and  finger  bowls  on  either  side.  All  varieties 
of  flat  tableware  sorted  and  arranged  around 
the  center,  ready  for  service.  Tooth  picks  in 
finger  bowl.  Xo  dirty  dishes,  glasses,  etc., 
to  be  deposited  on  the  buffet  during  the  serv- 
ice.    Avoid   disarranging  of  silver  on  buffet. 

Napkins:  Are  to  be  placed  on  table  flat, 
as  ful;le<l.  between  flatware,  and  close  to  edge 
of    the    table,    crested    end    towards    passenger. 

Table  Cloths:  Place  on  table  by  holding 
cloth  in  the  center,  crease  on  the  outside.  Lay 
cloth  with  the  inside  of  crease  resting  on  the 


224 


THE  PRACTICAL  HOTEL  STEWARD 


edse  of  tabic,  then  cover  table  entirely.  On 
small  tables  the  cloth  must  be  folded  in  suffi- 
ciently   to    fit    the    table. 

Chang-ing-  of  Cloths:  To  change  table  cloths 
when  guests  are  seated,  move  all  equipments 
on  the  table  as  far  as  possible  towards  the 
outside  edge.  Have  the  fresh  table  cloth  in 
readiness  and  hold  it  in  the  usual  way  in  the 
center,  and  Hy  it  down  covering  the  ob- 
jects on  the  table.  Then  roll  up  the  old  table 
cloth  as  far  as  the  articles  on  table  will  per- 
mit. Then  spread  the  new  cloth  over  the 
entire  table,  covering  the  old  one,  and  remove 
all  articles  from  underneath  the  cloth  placing 
them  immediately  in  the  proper  place  on  the 
new  clotli.  Then  roll  up  the  old  cloth  in  such 
a  way  as  to  gather  all  the  crumbs,  making 
sure  that  there  is  no  silver,  etc.,  left  in  the 
old  cloth,   then  smooth   out   tlie  fresh   one. 

Use  of  Silverware,  Crockery  and  Glasses: 
Alwa>-s  serve  all  bowls,  fruit  saucers,  medium 
or  large  bakers,  casseroles,  pudding  cups,  etc., 
■with  suitable  dish  beneath  but  without  any 
linen  or  paper  doilies. 

Soup   bowl    on   dessert    plate. 

Cereal  bowl  on  dessert  plate. 

Finger  bowl   on   bread   plate. 

Fruit   saucer   on    bread    plate. 

Sauce  boat   on   fruit   saucer. 

2    small    bakers    on    9-inch    silver    platter. 

2    medium   bakers    on    9-inch    silver   platter. 

1    large   baker    on    9-inch    silver    platter. 

1    small   baker,    no   underlining. 

Pudding  cup  on   bread   plate. 

Coffee   and    tea    pots    on    bread    plate. 

Soda   glass    on    bread    plate. 

Liqueur    glass    on    bread    plate. 

All  other  glasses  and  bottles  served  upon 
salver  and  placed  on  the  table  without  under- 
lining. 

De.ssert  fork  and  spoon,  or  spoon  alone, 
must  be  provided  as  servers  with  each  order 
requiring  the  same.  Carvers  with  all  orders 
of  poultry,   game,    steaks,    etc.,    etc. 

The  bread  plate  is  intended  to  be  a  side 
plate  and  an  underliner.  It  must  never  be 
served  as  a  plate  with  salads,  toast,  marmal- 
ade,   desserts,    or    any    other   minor    dishes. 

Large  and  medium  platters  only  to  be  used 
for  service. 

The  finger  bowl  is  to  be  served  upon  a  V)read 
plate  after  the  meal  and  also  during  the  meal 
in  such  cases  as  specified.  Ser\-e  it  empty 
directly  in  front  of  guest,  fill  one  quarter  full 
with  water  from  the  bottle  at  the  fable,  --^ffer 
use    fake    it    away    immediafel\-. 

Cash  Trays:  Silver  cash  trays  must,  in  all 
cases,  be  used  for  presenting  checks,  making 
collections  and  returning  change  to  passen- 
gers. 

Clieck  must  be  presented  face  down.  Two 
antiseptic  toothpicks  to  be  served  on  cash 
tray  with  change  and  passengers  portion  of 
check. 

Silver  Crumb  Service:  Must  be  used  in 
gathering  all  the  crumbs,  etc.,  from  fable 
before  serving  the  finger  bowl,  and  also  be- 
tween the  courses,  if  necessary,  without  dis- 
turbing passenger  at  fable. 

Waiter's  Tray:  Must  be  used  always  for 
S5ervice  to  passengers.     The  carrying  of  dishes. 


etc.,  to  and  from  tables  in  the  hands  is  not 
permitted.  For  all  small  objects,  such  as 
glasses,  bottles,  forks,  knives,  etc.,  etc.,  the 
salver    should    be    used. 

The  large  fray  must  be  carried  on  the  fin- 
ger tips  of  flie  left  hand.  Care  must  be  taken 
not  to  soil  plates  and  glasses  while  they  are 
being    carried    on    the    tray. 

Service  Cloth:  The  use  of  towel  or  napkin 
as  service  cloth  in  Dining  Room  for  wiping 
dishes,  etc.,  has  many  ob.iectionable  features, 
and  the  use  of  such  cloth  in  Dining  Room  is 
strictly    prohibited. 

Dishes,  etc.,  must  be  properly  wiped  in  the 
pantry,  and  if  after  leaving  the  pantry  wait- 
ers find  any  article  in  need  of  wiping,  such 
articles  must  be  taken  back  to  the  pantry  and 
there  wiped  or  exchanged  for  articles  proper 
in    condition. 

Xo  v.'iping  of  dishes,  etc.,  etc.,  in  front  of 
guests  will  be  tolerated.  In  case  of  necessity 
the  waiter  may  use  a  clean  napkin  off  an- 
adjacent  table  to  use  on  a  dish  (should  it  be 
too  liot,  for  instance)  and  then  immediately 
discard  the  napkin. 

Broom:  Is  not  to  be  used  when  tables  are 
set  up.  During  meals  waiters  must  keep  car- 
pet and  floor  free  from  crumbs,  etc.,  by  use 
of  carpet  sweeper. 

On  cars  having  cork  floors,  before  tables  are 
set  up  for  breakfast,  the  entire  floor  must  be 
mopped  and  scrubbed  as  often  as  necessary. 

Bills    of    Fare    and    Prices    of    Dishes:      The' 
"Ready   to  Serve"   menus   and   the  "Extra   Spe- 
cial  Slips"   are   for  the  purpose  of   adding  va- 
riety   and    freshness    to    the    a    la    carte    menu 
card. 

Xo  deviation  from  prices  given  on  the  bills 
of  fare  will  be  permitted  without  direct  au- 
thority from  the  Manager's  office  or  by  special 
bulletin   from   time  to   time. 

It  must  be  clearly  understood,  however,, 
that  if  at  any  time  prices  shown  on  the 
menu  cards  are  for  any  reason  higher  or 
lower  than  the  prices  quoted  elsewhere  for  the 
same  dishes  the  menu  prices  will  govern. 

Children  must  be  charged  full  prices  at 
a  la  carte  meals.  However,  judgment  must 
be  used  on  the  part  of  the  Steward  not  to- 
compel  a  party  to  pay  for  two  full  portions 
for  two  children  when  one  portion  would  suf- 
fice. 

Passengers  are  not  to  be  refused  double 
service  of  plates,  etc..  when  a  single  portion 
is  desired  to  be  shared  between  them,  always 
bearing  in  mind,  however,  the  foot  note  on 
menu  card:  "Xo  order  to  be  served  for  less 
tlian    2f)C.    to    each    person." 

Serving  Wines,  Etc.:  Xn  liquor  is  to  be 
served  on  Sunda\-,  i.xccpt  with  meals,  nor  on 
Saturday  night   after  7:00  p.   m. 

It  is  a  general  rule  when  serving  bottled 
goods  of  any  kind  to  always  show  the  bottle 
before  opening.  This  will  not  only  avoid  errors 
and  losses  to  the  crews,  it  will  also  satisfy 
the  patrons  as  to  the  condition  of  the  bottle. 
-Vlways  serve  the  proper  glasses  witli  each 
article.  After  uncorking  the  bottle  carefully 
wipe  the  neck  before  pouring  contents.  Corks 
or  caps  must  not  be  thrown  on  floor. 

Corks   of  wine  bottles  must  be  kept   for  in- 


THE  PRACTICAL  HOTEL  STEWARD 


225 


spection  by  the  customer  if  he  desires. 

Always  serve  champagne  in  wine  cooler  witli 
cracked  ice.  Wlien  pouring  out  wine  wrap  a 
clean  napkin  around  the  bottle.  Cooler  must 
be  served  on  a  plate  within  easy  reach  of  the 
cu.stomer.  Cooler  must  be  removed  as  soon  as 
the  bottle  is  empty.  In  serving  all  kinds  of 
"wine  pour  out  a  little  wine  in  the  glass  of 
the  party  ordering  it,  then  fill  the  glasses  of 
the  other  members  of  the  party,  after  which 
till  the  glass  of  the  party  who  ordered  the 
■wine.  Waiters  should  serve  the  ladies  of  the 
party  first  and  then  the  gentlemen,  finishing 
■with  the  host. 

Glasses  must  not  be  poured  too  full.  Wine 
must  be  poured  slowly  without  shaking  the 
bottle  to  stir  up  the  contents. 

In  serving  Bass  or  any  other  ale  keep  the 
TDOttle  in  upright  position  while  uncorking. 
Do  not  shake  up  contents.  Use  beer  glass. 
AYhen  pouring,  tip  the  glass  about  forty-five 
degrees  towards  the  neck  of  the  bottle  so  that 
ale  will  touch  side  of  the  glass  first.  Hold 
the  bottle  in  same  position  all  the  time.  Never 
tip  it  back  until  you  pour  out  all  the  con- 
tents, be  it  one,  two  or  three  glasses.  Never 
pour  ale  clear  down  to  the  bottom  of  the 
bottle. 

When  serving  liqueur  frappe,  provide  short 
sippers. 


Cigrars  and  Cig-arettes:  Cigars  must  be 
served  from  I)ox.  Serve  cigarettes  in  un- 
opened box  on  .silver  tray.  Cigars  must  be 
carried  in  humidors,  but  not  cigarettes. 

GENEBAIi 

Waiters  and  other  employees  must  be  oblig- 
ing, courteous  and  polite  at  all  times,  must 
anticipate  Ihe  patron's  wishes;  must  always 
be  on  the  alert  to  notice  instantly  any  de- 
ficiency in  the  service  and  look  after  those 
small  details  v;hich  go  so  far  to  make  service 
perfect. 

Avoid  coming  too  close  to  patrons. 

When  patrons  speak,  listen  attentively.  Do 
not  make  them  repeat  their  words,  but  repeat 
the  order  yourself  if  you  are  not  quite  sure. 
Do  not  place  your  hands  on  the  back  of  the 
chair. 

When  there  are  two  diners  on  one  train, 
stewards  must  reach  a  clear  understanding 
of  the  exact  time  for  the  meal  call.  They 
must  announce  the  meal  simultaneously  and 
must  inform  the  passengers  of  the  location  of 
car  on  train. 

W.    A.    COOPER, 
Manager  Sleeping,  Dining, 

Parlor  Cars  and  News  Service. 
Montreal,  August  1,  1913. 


CANADIAN  PACIFIC  RAILWAY  DINING  CAR  SERVICE 

Standard  of  Portions,  Prices  and  Table  Service. 

Montreal.  August  1,  1913. 

[  The  prices  quoted  herein  are  for  the  publication  issued  August  i,  igrj  only.     Market 
conditions  make  them  subject  to  revision  ] 


OliDERS.    RINOI^E   PORTION   AND   PRICE 


PREPARATION  AND  SERVICE 


Assorted  Fruit:   Generally,  one  apple,  one 
orange,  one  banana    (25  cents) 


When  in  fresh  fruit  season,  serve  one  orange  with  two 
other  fruits  such  as  plums,  peaches,  pears,  etc.,  on 
large  linen  doily,  in  silver  fruit-dish  with  dessert 
plate,   fruit  knife  and   fork,   also  finger  bowl. 


Apples,   baked:     One   or   two.    as   ordered 
(1  — 15  cents;  2 — 25  cents) 


Large  ones  only.  Core  and  bake  with  sugar  and  little 
water.  Serve  cold  (hot  only  if  desired)  one  on  9-inch 
two  on  10-inch  silver  platter  with  a  small  amount  of 
natural  jviice:  cream.  Fruit  saucer  on  bread  plate, 
dessert  fork  and  spoon. 


Oranges,  whole:   Size  126,  two  (20  cents) 


On   large   linen    doily   in   silver   fruit   dish   with   dessert 
plate,   fruit    knife,   orange  spoon   and   finger  bowl. 


Oranges,  sliced:    Size  126,  two  (20  cents) 


Peel,  remo^•e  white  skin,  cut  in  half  lengthwise,  slice 
thin  crosswise.  Serve  on  dessert  plate  with  fruit 
saucer,    fruit    l^nife   and   fork. 


Orange  juice:    Size  126,  two    (20  cents) 


Squeeze  and  strain  into  whiskey  glass  embedded  in 
cracked  ice  ir.  soup  bowl  on  dessert  plate.  Short  slp- 
pers   on   plate. 


Bananas,   sliced:    Two   if  large;    throe   if 
small    (  20  cents) 


Peel,  slice  crosswise.  In  bowl  on  dessert  plate.  Fruit 
saucer  on  bread  plate.  Crciin.  |)cssert  spoon  and 
fork  for  service. 


Bananas,   ■whole:     Two    if   large;    three   if 
small    (20  cents) 


Same  as  assorted  fruit. 


Peaches,   sliced:     Two   if   large;    three   if 
small    (25  cents) 


Cut    into    tliin    slices    lengthwise;    serve   in    fruit   saucer 
on    bread    plate,       Hessert    spoon,    cream. 


Peaches,   whole:     Two   if   large;    three   if 
small    (25  cents) 


Same  as  assorted  fruit. 


226 


THE  PRACTICAL  HOTEL  STEWARD 


UUDKKS.    SIN(;i.K    I'OKTION    AND    I'UICE 


I'KErAItATION  AND   .SERVICK 


Cantaloupe:  Size  36,  one  half.  Two 
liaives,  if  smaller.  (Before  June: 
lialf,  20  cents;  whole,  30  cents. 
After  June:  half,  15  cents;  whole, 
25  cents) 


Chilled;  cut  in  half  crosswise,  remove  seeds,  but  put 
no  ice  in  fruit.  Serve  on  cracked  ice  in  bread  tray.  Des- 
sert ])late;  teaspoon;  finger  bowl. 


Melon  (Montreal):  Five  portions  to  a 
^)-Ui.  melon  (Price  fixed  by  special 
bulletin) 


Chilled;  cut  each  portion  lengthwise,  remove  seeds  from 
melon.  Serve  on  cracked  ice  in  bread  tray.  Dessert 
plate,  dessert  spoon  and  finger  bowl. 


Watermelon:    6   or  8  portions,   according 
to  size    (25  cents) 


Chilled;  cut  in  half  crosswise.  Each  half  cut  length- 
wise in  four,  or  three,  e<iual  portions  according  to  size. 
Serve  same  as  Montreal  melon.  Fruit  knife  and  fruit 
fork.     Finger  bowl. 


Grapes:    One  pound    (20  cents) 


Must  be  cold.  Remove  imperfect  grapes.  Serve  on 
large  linen  iloil.v  in  silver  fruit  dish,  with  dessert 
plate  and  finger  howl. 


Grapefruit:    One   half  or   two  halves,   as 
ordered.     46  size    (Vz — 15  cents) 


Chilled;  cut  in  half  crosswise,  remove  seeds.  Cut  out 
each  section  starting  at  the  core,  following  closely  the 
sectional  divisions  and  rind,  back  to  core.  Serve  on 
cracked  ice  in  bread  tray;  dessert  plate,  orange  spoon, 
finger  bowl.  Core  not  to  be  cut  out.  Never  put  ice  on 
fruit. 


Saspberries:   Fruit  saucer  full  (20  cents) 


Pick  carefully  and  wash  in  porcelain  bowl  with  cracked 
ice.    Serve  in  fruit  saucer  on  bread  plate.     Cream. 


Blackberries:  Fruit  saucer  full  (20  cents)     Same  as  Raspberries. 


Blueberries:    Fruit  saucer  full  (20  cents)     Same  as  Raspberries. 


Strawberries:  Fruit  saucer  full  (In 
March,  35  cents;  in  April,  30  cents; 
in  May,  25  cents;  after  May.  20 
cents) 


Remove  stems,  pick  over,  and  serve  same  as  Raspberries. 


Bhubarb,    stewed    (fresh) :    Fruit    saucer 
full    (15  cents) 


Cut  in  1-incli  pieces,  pour  boiling  sugar  syrup  on  it,  allow 
to  cool,  seo«on  with  very  little  lemon.  Serve  in  fruit 
saucer  on  l)read  plate.     Cream. 


Preserved  Fruit,  Marmalade,  Jam,  Jelly, 
etc.  (in  g-lass  or  jars):  Individual 
(25  cents) 


^^'ipe  Avell,  serve  in  original  package  on  bread  plate;  tea 

spoon  for  service. 
Dessert  plate  and  knife  for  marmalade  and  jam.     Fruit 

saucer  on  bread    plate  and  spoon   for   fruits   in  syrup. 

Cream  for  syrup  fruits. 


Fruit  in  cans:   Individual    (25  cents) 


Empty    into    fruit    saucer    and    serve    on    bread    plate. 
Cream. 


Grape  Juice:    Individual    (15  cents) 


Bottle  chilled;  opened  and  emptied  into  whiskey-glass; 
serve  same  as  orange  juice. 


Honey:    Individual    (20  cents) 


In    original    package    on    bread    plate;    package    spread 
partl>-  open.     Dessert  plate  and  knife. 


Honey   with   Biscuits:     Individual    honey 
witli  :;  hot  biscuits    (30  cents) 


Serve  honey  .is  above.     Serve  hot  biscuits  inside  folded 
large  linen   doily  on  dessert  plate. 


Bread:    Six  slices    (10  cents) 
(See  footnote  on  menu) 


Round  (Vienna)  white  bread.  Raisin  bread  and  Graham 
bread.  Two  slices  of  each  about  %  inch  thick.  Cut 
white  bread  through  and  graham  and  raisin  bread  in 
triangle.      Servo  in  silver  bread  tray  on  paper  doily. 


Toast:    Six  triangular  pieces    (10  cents) 


Three  slices  from  square  loaf,  toasted,  cut  diagonally, 
trimmed,  making  six  triangular  pieces;  dry  or  buttered. 
Serve  on  dessert  plate  with  large  linen  doily  folded 
over  to  keep  warm. 


Bolls,  Muffins  and  Biscuits:    Three  pieces 
( 10  cents) 


Heated.     Serve  same  as  Toast. 


Cream  or  Milk  Toast:     Six   pieces   toast 
(20  cents) 


Arrange  toast  in  soup  bowl  on  dessert  plate:  fill  three- 
quarters  full  with  boiling  cream  or  milk.  Soup  spoon, 
ilessert    fork  and   spoon. 


Griddle  cakes:   Three    (25  cents) 


Griddle  cakes  (with  sausagre) :   Two  cakes, 

four  sausages    (  r>(i  cents) 


On  hot  dessert  plate  with  cover.  For  service  hot  dessert 
plate,  dessert  knife  and  fork;  syrup  in  silver  syrup  cup. 
Doulile  portion  of  butter. 

Serve  sausages  on  9-inch  silver  platter;  cakes  same  as 
above.     Large  plate. 


Sandwiches,  Beef,  Ham  or  Tongrue:    Two 

triangular  pieces     (15  cents) 


Two  slices  from  square  loaf,  buttered.  Slices  of  meat. 
Trimmed,  cut  diagonally,  making  two  triangular 
pieces.  Serve  on  9-inch  silver  platter.  Dessert  plate 
and  knife  and   fork  for  service.     Mustard  in  pot. 


THE  PEACTICAL  HOTEL  STEWAED 


227 


ORDERS.   SIN<;LE   I'OIiTIOX   AM)   I'KICE 


PRErARATION  AND   SERVICE 


Chicken  Sandwich:    Two  triangular  pieces 

( 25  cents) 


Same  as  other  sandwiches.     About  three  ounces  of  wliite 
meat. 


Club    Sandwich:     Two    triangular    pieces 

(40   cents) 


Same  as  other  sandwiches,  except  toast  instead  of  bread. 
Rasher  of  bacon  and  two  lettuce  leaves  alternately 
with  chicken  meat  and  mayonnaise.  Serve  dessert 
lilate  separate,   hot. 


Butter:    (Free  of  charge) 


To  be  served  on   lettuce  leaf  with  cracked  ice  in   fruit 
saucer.    Supply  to  be  replenished  as  often  as  necessary. 


Shredded  Wheat :  Two  biscuits  (20  cents) 


In  individual  envelopes  on  9-inch  silver  platter.   Oatmeal 
bowl  on  dessert  plate.     Dessert  spoon.     Cream. 


Corn  Flakes,  Force,  etc.:    Individual   (20 
cents) 


Serve  on  dessert  plate.  Use  sharp  knife;  cut  individual 
package  crosswise,  but  not  through  bottom  cover.  This 
enables  guest  to  empty  package  into  oatmeal  bowl. 
Served  Oatmeal  bowl  on  dessert  plate.  Cream.  Des- 
sert-spoon. 


Oatmeal  and  other  cooked  cereals:    Me- 
dium silver  baker  full    (20  cents) 


Serve    in    baker;    hot    oatmeal    bowl    on    dessert    plate, 
dessert-spoon.     Cream. 


Boiled  Egrers :   Two  eggs    (25  cents) 


Strictly  fresh  clean  eggs  only.  Serve  in  small  baker. 
Heated  water  glass  and  egg  cup  on  dessert  plate. 
Eggs  must  not  be  opened  by  waiter  unless  guest  so 
requests. 


Scrambled  Eg'g's:    Two  eggs    (25  cents) 


Beaten  well,  add  spoonful  milk  or  cream,  salt,  scramble 
in  omelet  pan,  serve  in  medium  silver  baker.  Large 
plate. 


Poached  Egrsrs :  Two  eggs   (30  cents) 


Poach  in  flat  pan  in  water  with  a  few  drops  of  vinegar. 
Serve  on  triangles  of  toast  on  9-inch  silver  platter; 
parsley  garnish. 


Fried  Eg'g's:    Two  eggs    (25  cents) 


Fried    in    omelet    pan;    serve    on    9-inch    silver    platter; 
garnish  with  parsley. 


Fried  Eg'g's  and  Ham:  Two  eggs,  two  cuts 
ham    (50  cents) 


Two  horse-shoe  cuts  of  ham  weight  8  ozs.,  fried,  two 
eggs  on  top  on  9-inch  silver  platter. 


Fried  Eg'g's  and  Bacon:    Two  eggs,  four 
slices  of  bacon    (50  cents) 


Same  as  ham  and  eggs.    Four  slices  bacon,  weight  6  ozs. 


Omelet,  plain:   Three  eggs    (35  cents) 


Eggs  well  beaten,  table  spoon  water,  only  salt;  make  in 
omelet  pan,  using  clarified  butter.  Serve  on  9-inch 
silver  platter.     Garnish  with  parsley. 


Bacon  Omelet:   Three  eggs    (50  cents) 


Same  as  plain.      Four  slices  bacon   cut   in   dices,   saute, 
mixed  with  eggs.     Bacon.  6  ozs.     Garnish  with  iiarsley. 


Omelet    with    Bacon:     Three    eggs      (50 

cents) 


Plain  omelet  with  rasher  bacon.     Serve  same  as  plain 
omelet. 


Ham  Omelet:    Three  eggs    (50  cents) 


Same  as  Bacon  Omelet.     C>  ozs.  of  ham  saute,  cut  in  dices, 
mixed    with    e.ggs.      Gainish    with    parsley. 


Spanish  Omelet:  Three  eggs    (50  cents) 


Same  as  plain.  Omelet  filled  with  a  spoonful  of  "Creole 
Garniture"  (Spanish  sauce);  little  garniture  on  liolli 
ends  of  omelet. 


Parsley  Omelet:   Three  eggs    (45  cents) 


Same  as   plain.      Parsley  chopped   fine  and  mixed   with 
eggs.      Garnish   with   parsley. 


Cheese  Omelet:  Three  eggs    (45  cents) 


Same  as  plain.  About  three  ounces  of  grated  Parmesan 
or  Canadian  cheese;  mix  with  the  eggs.  Garnisli  witli 
parsley. 


Tomato  Omelet:  Three  eggs    (45  cents) 


One  raw  tomato  chopped  (concassee)  seasoned,  saute 
filled  in  omelet,  tomato  sauce  around  omelet.  No 
jiarsley. 


Omelet,  with  Jelly:  Three  eggs  (45  cents) 


Filled    with    one    spoonful    jelly;    powdered    sugar    on 
omelet;    glaze   with    led    liot    i)()ker. 


Mushroom  Omelet:  Three  eggs  (50  cents) 


Hum.  Omelet:  Three  eggs    (50  cents) 


Mushrooms  sliced,  saute  lightly  in  butter,  mix  with 
eggs.     Parsley  garnisli. 

Plain  omelet  sugared  on  top  and  glazed  with  red  hot 
poker.  Hot  rum  poured  over  omelet:  and  omelet  when 
on  table  lighted  with  a  burning  match.  No  garnish. 
Serve  on  9-inch  platter,  witli  10-incli  silver  platter  un- 
derlining. 


Egg's    Meyerbeer:    Two    eggs,    two    kid- 
neys   (65  cents) 


Two  lamb  kidneys  split  and  broiled;  served  on  round 
croutons,  on  10-inch  silver  platter  with  a  poached  egg 
on  each  kidney.    Madeira  or  truffle  sauce  on  platter. 


228 


TIIK  PKACTK'AI.   IIOTKL  STEWARD 


oKi>i:i!s.  sixer. K  roirnox  and  i'Rice 


PREl'ARATION   AM)    SKUVRK 


Omelet    with    Kidney:     Three    eggs     (50 

cents) 


Omelet  fillerl  witli  kidne\-  prepared  as  for  saute,  madeira 
sauci'  around  omelet,  on  10-inch  silver  platter. 


ISg-grs  au  Gratin:   Two  eggs    (40  cents) 


Place  piece  of  toast  in  small  brown  crockery  baker,  upon 
whicii  place  two  poached  eggs.  Add  cream  sauce, 
sprinkle  with  grated  cheese  and  brown  quickly  in  hot 
oven.  Serve  in  baker  on  9-inch  silver  platter.  No 
garnish. 


HggB  a  la  Turk:    Two  eg^s    (50  cents) 


Shirred    in   small   earthen   baker, 
and  Madeira  sauce  on  top. 


Chicken  livers  saute 


Egg's  Bercy:   Two  eggs    (50  cents) 


Shiried    in    small    earthen    baker, 
saute,  tomato  sauce  on  top. 


Two   small    sausages 


Pancakes  (German)  :  One  piece  (35  cents) 


Three  eggs,  spoon  flour,  milk,  salt,  hake  in  large  omelet 
pan  in  oven.      Serve  on   Ki-inch  cliina  platter. 


Pancakes     (Prench):     I'our     pieces     (35 

cents) 


Same  as  German  Pancakes,  baked  in  small  egg  pan  on 
fire.  Pancakes  must  be  thin  and  rolled  up.  Serve 
on  10-inch  silver  platter,  filled  with  .iell\'  and  glazed 
with  sugar,  if  specified. 


Spagrhetti    and    Macaroni:    Large    brown 
ciocker\-    liaker   full    (25   cents) 


Boiled,  seasoned,  saute  in  butter. 


Sphagetti    and    Macaroni    with    Cheese: 

l.,ar,a;e    l)rown    crocker\"    bal<er    full 
(  1'.")  cents) 


Same   as   plain.      Grated   Parmesan   or  Canadian   cheese. 


Sphagretti  and  Macaroni  with  Ham:  Large 

brown     crockerj-     baker     full      (25    Ham  cut    in  .iulienne.   plenty  clieese. 

cents)  

Sphagretti  and  Macaroni  with  Tomatoes: 

Large    brown    crockery    baker    full   Same  as  with  cheese,  with  tomato  sauce. 

(25  cents)  ___^ 

SDhaeretti  and  Macaroni  au  Gratin:  Large  _  ,  ,  .,...,,, 

^iiuagcbbi  aixu  »xav.axui^x  aii  vriawvi  ^<^  &     Same  a.=;  cheese;  cream  sauce:  cheese  on  top,  little  but- 
hiowii     ciockerv     baker     full      (25      ^  ,  i,      i,    i     j   •  i  4. 

.    .  ter  and  crumbs,  baked  in  oven,  brown  crust  on  top. 

cents)  "^ 

Coffee  and  Tea:  Good  coffee  and  tea  are  essential,  and  constitute  one  of 

the  most  important  parts  of  a  meal.  Great  pains  must 
be  taken  to  have  these  good  always.  Chefs  and  stewards 
must  satisfy  themselves  that  they  are  so  before  serving. 

Coffee  and  tea  pots  must  be  thoroughly  cleaned  and 
scalded  after  each  meal. 

Coffee  must  be  made  fresh  before  and  as  often  as 
necessary  during  each   meal. 

Printed  instructions  displayed  in  kitchens  must  be  fol- 
lowed in  the  making  of  coffee  and  tea. 

Tea  for  passengers  must  be  made  individually  as  called 
for.  Care  must  be  exercised  that  passengers  are  served 
with  the  kind  of  tea  they  order.  Kach  kind  of  tea  must 
be  kept   in   separate  canister,   plainly   marked. 

The  latest  t.vpe  of  cars  have  coffee  urns  set  into  steam 
table.  These  must  be  thoroughly  cleansed  after  every 
meal;  faucets  must  be  given  special  attention.  Coffee 
must  not  be  allowed  to  remain  in  these  urns  after  meals 
are  over.  Coffee  then  remaining  in  urn  must  never 
be  used  again,   nor  fresh  coffee  mixed  with   the  old. 


Coffee:    Small   pot    (10  cents) 
Large    pot    (20    cents) 


For  making  coffee,  see  special  instructions  po.^ted  in  car. 
Always  use  34-ib.  (one  tin)  per  gallon  water,  l-'or  dinner 
coffee  use  1  lb.  per  gallon.  Cream  on  side,  hot  milk  in 
cream  pitcher  if  desired.  Serve  liot  on  bread-plate. 
Ask  guest  if  coffee  is  desired  with  or  after  meal. 


Tea:    Small    i)ot    (10    cents) 


Half  fill  tea  strainer  with  tea,  pour  on  boiling  water  and 
allow  to  draw.     Serve  pot  on  bread-plate.     Cream. 


Cocoa: 


("up    (10  cents) 
Large  pot    (20  cents) 


Serve   in   chocolate  not   on   bread   phite.      Must   be   made 
with   milk  unless  ordered  made  with  water. 


Special    Milk:    Individual    bottle    14    pint 

(111   cents)  Open    in    fiont   of  guest    by   jiusliing   ring  down   and    i-e- 

Special  Cream:    Individual  bottle   V4   pint     moving  cap.     Serve  milk  witli  water  glass. 

(1(»    c.-nts) 


Cream:  Per  .glass  (15  cents) 


Serve   in   water   glass. 


Hot  Milk:  Small  pot  (10  cents) 


Serve  in  chocolate  pot  on  bread  plate,  with  tea  cup  and 
saucer. 


THE  PRACTICAL  HOTEL  STEWARD 


229 


<:';i)i:!!s,  siNca.E  poktiox  and  price 


PREPAKATIOX  AND   SERVICE 


Iced  Coffee  or  Cocoa:  Small  pot  (15  cents)    Serve  coffee  hot  in  pot.     Instead  of  cup  serve  thin  soda 

glass  on  bread  plate,  filled  with  cracked  ice.  Bar  spoon 
powdered    sugar,    cream    on    side.      Never    any    lemon' 

I'Ong-   sii)t)ers. 


Iced  Tea:    Small  pot  (15  cent.'^) 


Serve    in    same    manner   as   coffee,    except      one-quarter 
lemon  on  plate  with  slass. 


jLemonade:  Per  glass   (15  cents) 


Juice  of  one  lemon.  Soda  glass  with  cracked  ice  on 
bread  plate;  powdered  sugar.  Long  sippers,  1  maras- 
chino cherry;  one  slice  of  lemon. 


Orang-eade:  Per  glass  (15  cents) 


Same  as  Lemonade;  except  juice  of  one  orange  and  slice 
of  orange. 


Celery:  Two  heads  (25  cents) 


Each  head  quartered.  Trimmed  and  carefully  cleaned 
in  porcelain  bowl  with  cracked  ice  and  water;  serve 
on  cracked  ice  in  bread  tray.     Dessert  plate. 


Chow  Chow:  Individual    (15  cents) 


In  original  bottle  on  bread  plate;  oyster  fork. 


Pickles,  mixed:   Individual    (15  cents)  In  ori.ginal  bottle  on  bread  plate;  oyster  fork. 


Olives:  Indi\idual    (20  cents) 


Carefully  extract   from   bottle,   serve  on   lettuce  leaf  in 
fruit   saucei-.   cracked   ice  on   top. 


Badishes:  Eight  (15  cents) 


Cleaned,  roots  off,  stems  of  leaves  cut  off  but  long 
enough  to  serve  as  handle,  serve  on  lettuce  leaf  with 
cracked  ice  in  fruit  saucer. 


Sardines:  Individual  tin   (35  cents) 


Lid  of  box  to  be  entirely  removed.  Serve  in  tin  on  9-inch 
silver  platter  with  lettuce  leaf  and  one-quarter  lem.on; 
dessert   plate,   fork  and  knife. 


Spring-  Onions:   Ten    (15   cents) 


Carefully  cleaned  and  trimmed.     Serve  same  as  Celery. 


Peel  cucumber  thin,  starting  from  stem  down  to  flower 

Sliced  Cucumhers:  15  slices,    (in  summer     which  should  be  cut  off.     Slice  thin  about  thickness  of 

25  cents;  in  winter,  30  cents)  back  of  steel  knife.      Serve  on  lettuce  leaf  on  dessert 

plate. 


Sliced  Tomatoes:   One   if  large.      Two   if 

small.      (In    summer,    25   cents;    in   Slice  on  lettuce  leaf  on  dessert  plate, 
winter,  30  cents) 

Alili  SOUPS:  Tureen  nearly  full,  or  soup 
bowl  ^4  full,  or  one  individual  tin. 
(See  price  on  regular  menu.  Casu- 
ally 25c  v.ith  bread  and  butter;  15c 
with  meat  or  fish  order.  In  no  case 
must  charge  for  "Special"  Soup 
differ  from  that  on  regular  menu, 
except  as  specified  herein.) 

CIiXIAB  SOUPS: 


^^■hen  so  equipped,  tureen  full,  soup  ladle,  with  soup 
plate  on  large  plate.  Soup  spoon.  Dinner  biscuit  in 
individual  envelope  on  bread  plate. 

When  soup  tureen  not  provided  serve  in  bowl  on  dessert 
plate. 


All  clear  soups  to  be  made  with  consomme. 
CONSOMME — One    gallon    bouillon    stock,    about    4    lbs. 

of  ground  beef  trimmings,  vegetables,  chicken  or  fowl 

trimmings,    white   of  eggs,   carefully   strained   through 

straining  cloth. 
Bouillon  Stock  is  supplied  from  Storerooms  or  obtained 

by  boiling  beef  bones  in  water,  at  about  6  lb.  or  more 

to  a  gallon. 
All    vegetables,    etc.,   for  clear   soups   must    be   prepared 

separately  and  put  in  soup  at  the  moment  of  serving;. 


Consomme  Bouquetiere: 


With  fresh  fancy  vegetables. 


Consomme  Brunoise: 


Various  vegetables  cut   in   very  fine  dices. 


Consomme  Celestine: 


Pancakes,  cut   in   julienne. 


Clear  Soup,  Country  Style  (Paysanne) : 


.-Sliced   vegetables,   sliced   bread,   salt   pork. 


Consomme  Parina: 


Farina  cooked  in  consomme,  chervil  or  parsley  chopped. 


Consomme  Julienne: 


Vegetables    cut    in    julienne;    chiffonade    of    chervil    or 

parsley. 


Consomme  with  Okra: 


Okra    plain   or   stuffed. 


Old  Pashioned  Vegfetahle : 


Pot-au-feu.    Vegetables  out   in  dices,  bread  crusts. 


Ccnsommc  Tapioca: 


Tapioca  cooked  in  consomme. 


Consomme  Printanier: 


Spring   vegetables,    fancy   cut.   chervil. 


Consomme  Royal: 


Custard   (of  chicken)  cut  in  oblong  small  pieces,  vege- 
tables, fancy  cut. 


230 


TIIH  PKACTICAL  HOTEL  STEWARD 


oi!Im:i;s,  sin<;i.i-:  i-oinidN  and  tuiok 


riM:rAitATioN  and  service 


Clear  Turtle:   (N'oi   less  tlian   25  cents) 


I)issol\e    turtle    stock,    sherr>-,    cayenne,    meat    in    large 
dices. 


SEMI-CIiEAB   SOUPS: 


Chicken   broth : 


Broth  of  chicken,  meat  cut  in  dice,  rice. 


Cock-a-Iieekie: 


Chicken    (and    veal)    broth.      Leek,    celerj-.    meat    cut    in 
julienne. 


Creole  Soup: 


Chicken    stock,    green    peppers,    ham,    onions,    tomatoes, 
chicken  cut  in  dice,  rice. 


Oiblet   Soup: 


Cliicken   giblets  and   vegetables   in   small   dice,   barley. 


Gumbo  Creole: 


Same   as   Creole,    with    okra. 


Hodgre   Fodg-e: 


Mutton  broth  and  puree  of  peas,  mutton  cut  In  dice. 


Pepper  Pot: 


Potatoes,  onions,   green  peppers,  tripe  in  dice,  crushed 
whole  pepper,   thyme. 


Scotch  Mutton  broth: 


Mutton   broth   with   barley,    vegetables,   mutton   in   dice. 


Tomato  broth: 


Consomme,    puree   of    fresh    tomatoes,    strained,    hot    or 
cold.     (Served  cold  in  cup). 


CaEAM  SOUPS: 


All  cream  soups  to  be  made  of  white  stock,  meal  and 
bones  blanched,  white  roux,  vegetables  except  carrots, 
broth  or  water,  strained,  liaison  of  cream,  milk  and  yolk 
of  eggs.  CROUTONS,  i.  e.  fresh  bread  cut  in  small 
dice,  browned   in  buttei-. 


Asparagrus  or  Argrenteuil  soup: 


Cream  of  A.«paragus,  with  asparagus  tips. 


Barley: 


Cream  of  barley.  v\-iili  barley  and  croutons  of  chicken. 


Bisque: 


Of  lobster,  of  crabs,  of  crawfish,  of  shrimps,  of  oyster 
crabs,  of  fish. 


Celery : 


With  croutons 


Cream   of   Cauliflower: 


"With   cauliflower  and   croutons. 


Crecy  Soup: 


Cream  of  fresh  carrots  with  rice  and  croutons. 


Cream  of  Veg'etable: 


Cream  of  vegetables:   various  garniture. 


ITivernaise : 


Cream  of  carrots  with  pearls  of  carrots  and  turnips. 


Beine : 


"Queen    Soup,"   Cream    of   chicken   and   rice,    chicken    in 
dice,  quennelles  of  chicken  forcemeat. 


Cream  of  Tomatoes  (or  puree)  i 


Cream  or   puree  of  tomatoes,  croutons. 


Cream  of  Potatoes,  Parmentier: 


Puree  of  potatoes,  croutons,  chervil. 


Puree  of  Peas: 

Puree  of  Presh  Peas,   (or  Puree  St.  Ger- 
main) : 


Split  peas  with  croutons. 

Puree  of  fresh  peas  with  peas  in  soup  and  chervil. 


Cream  Virginia: 


Cream  of  sweet   potatoes,  sweet  potatoes  in  dice,  fried. 


OTHBB  TBICK  SOUPS: 


I'or  thick  brown  soups  use  brown  stock,  the  use  of  which 

is  specified  in  each  case. 
BROWN  STOCK:    Brown  roux,  meats  and  bones  saute, 

with  vegetables  and  aromatics,  cooked  with  brown  jus 

de  viande,  strained,   wine. 


Bavarian  soup: 


Puree  of  lentils,   sliced  sausage,    filed   bread  crumbs. 


Chowder: 


O^"  clams,  of  fish,  etc.     :^^ade  witli  fish  stock  (essence  of 
fish). 


Puree  Paubonne: 


Puree  of  white  beans,  leek,  croutons 


Puree  Jackson: 


Puree  of  potatoes  with  tapioca,  leek  cut  in  julienne.  At 
the  moment  of  serving  add  one  spoon  of  I'uree  of  Toma- 
toes  in   the  center. 


Mock  Turtle: 


Brown  stock.      Calfs'  head,  quenelles,  sherry. 


Puree  Mongol: 


Puree  of  split  peas  and  tomatoes,  vegetables  cut  in  juli- 
•  'iine.  chervil. 


Thick  Mutton  soup: 


Thicken   with   barley,   meat  and   vegetables  cut    in   dice. 
Liaison  of  milk  and  \-olk  of  egg. 


Mullig'atawney : 


Chicken  stock,  thickened  with  curry,  onions,  chutney 
and  cocoanut,  apples  strained,  chicken  cut  in  dice  and 
rice  in  soup. 


THE  PRACTICAL  HOTEL  STEWARD 


231 


<)iii>Kits.  sixcLE  I'oirnox  and  riucE 


PUEIAKATION  AND  SERVICE 


Oxtail  soup: 


Tliick:  with  brown  stock. 

Clear:  with  conso'mme. 

Oxtail,    sliced,    saute    and    braised. 

Sherry. 


vegetables    in    dice. 


Puree  St.  Hubert: 


Puree  of  game,  tliickened  with  brown  stock,  julienne  of 
game  and  truffles. 


B«al  Turtle   soup: 


(Not   less   than   25c.)    Like   clear    turtle,    thickened,    with   quennelles   of  egg, 
peeled  lemon. 


PISH:  1  lb  trimmed,  if  large  fish;  Brook 
trout  size,  two  per  portion;  three 
if  smaller,  unless  specified  (50 
cents,   unless  otherwise  specified.) 


]<"ish  served  on  10-inch  silver  platter.  Fish  fork  and  fish 
knife   for  service.      Large  plate. 

Fish  is  served  in  various  styles;  fried,  boiled,  baked, 
braised,  poached,  broiled,  au  gratin,  etc.,  and  the  gar- 
niture and  service  depends  on  the  manner  of  prepara- 
tion,  which  is  specified  in  each  case. 

To  obtain  a  good  sauce  with  fish,  the  various  stock 
sauces  should  be  finished  with  a  good  fish  essense  (not 
the  fish  water)  obtained  from  the  bones  of  fish.  It 
can  be  kept  in  a  reduced  state  (court  bouillon). 


Place  fresh  water  fish  in  boiling  water  seasoned  With 
Boiled  Pish:  1  lb  trimmed,  if  large  fish;  vinegar,  salt,  slice  of  lemon  and  parsley.  Some  fish 
Brook  trout  size,  two  per  portion;  require  stronger  seasoning  with  "bouquet  garni." 
three  if  smaller,  unless  specified  Sea  Fish,  Halibut,  Cod,  Turbot,  Haddock  and  other  white 
(50  cents,  unless  otherwise  speci-  fish  placed  in  cold  water  seasoned  with  salt  and  "Bou- 
fied.)  quet  garni"  and  little  milk.     Let  water  come  to  boiling 

point  and  withdraw  pan  from   the  open  fire  and  keep 
it  on  the  side  until  fish  is  done. 
Serve  boiled  fish  on  10-inch  silver  platter  garnished  with 
parsley.     No  lemon.     Sauce  separate. 


Pish  saute:  1  lb  trimmed,  if  large  fish; 
Brook  trout  size,  two  per  portion; 
three  if  smaller,  unless  specified 
(50  cents,  unless  otherwise  speci- 
fied.) 


Fish  well  seasoned,  passed  in  flour,  fried  in  clarified  but- 
ter in  pan,  served  on  10-inch  silver  platter,  fresh  pars- 
ley and  quarter  lemon.  No  Sauces  of  the  kitchen  to  be 
served  with  fish  saute.  Only  the  butter  poured  over  it 
in  which  it  was  fried.     (Hazelnut  or  Noir  butter). 


Pried  Pish:  1  lb.  trimmed,  or  one  or  two 
small  fish  (50  cents  unless  other- 
wise specified) 


Pish  for  Prying-  is  prepared  in  the  French  and  the 
Engrlish  styles,  tlie  latter  predominating  in  most  cases. 
However,  small  fish  like  Whitebait,  Smelts,  etc.,  should 
always  be  prepared  in  the  Prench  style. 

Prench  Style:  Season,  pass  in  milk  and  flour. 

XIng-lish  Style:  Season,  flour,  beaten  eggs,  fresh  bread- 
crumbs. 

Serve  on  10-inch  silver  platter  garnished  with  fried 
parsley  and  quarter  of  lemon  per  person. 

Tartar  Sauce  always  served  with  fried  fish  (unless 
another  sauce  is  specified)  separate  in  sauce-boat. 


Broiled  Pish:  1  lb.  trimmed,  or  one  or  two 
small  fish  (50  cents  unless  other- 
wise  specified) 


For  broiling,  fish  is  seasoned  and  buttered.  Serve  on 
10-inch  silver  platter,  garnish  witli  fresh  parsley  and 
quarter  of  lemon  for  each  person.  Two  ounces  of 
Maitre  d'Hotel  Butter  placed  on  tlie  fish  when  leaving 
the  grill. 

No  other  sauces  from  kitchen  served  with  broiled  fish, 
unless   specified. 


Braised  (poached)  Pish:  1  lb.  trimmed,  or 
one  or  two  small  fish  (50  cents  un- 
less otherwise  specified) 


Place  fish  in  pan.  well  buttered  and  garnished  as  for 
essence  of  fish,  sprinkle  with  white  wine,  cover  with 
buttered  paper  and  braise  in  oven.  The  juice  is  to  be 
utilized  for  the  sauce. 

Serve  on  10-inch  silver  platter,  always  covered  with  the 
sauce.  No  garniture  of  parsley  or  lemon.  A  great 
number  of  various  garnitures  can  be  served  with  the 
fish,  each  being  specified. 


Baked  Pish:  1  lb.  trimmed,  or  one  or  two 
small  fish  (50  cents  unless  other- 
wise  specified) 


Baked  fish  is  first  braised  in  the  manner  described,  tlien 
placed  in  special  earthen  dish  (gratin  dish)  covered 
with  garniture  and  sauce,  sjirinkled  with  grated  clieese 
and   breadcrumbs,    buttered   and    glazed    in  oven. 


Pish  au  gratin:  l   lb.  trimmed   (50  cents) 


Boiled  fish  of  any  kind,  or  various  kinds  together,  cov- 
ered with  Cream  sauce  mixed  witli  grated  cheese,  or 
fish  covered  with  Italian  Sauce,  sprinkled  with  grated 
cheese  and  breadcrumbs,  glazed  in  oven  in  special 
earthen  dish,  choi)ped  parsley  on  top  when  serving. 
Also  meat  glaze,  if  available.  A  border  of  Duchess 
potatoes   adds   greatly   to   its   attractiveness. 


Pigh  Cakes:  Two  cakes  (40  cents);  with  Boiled  fish  and  potatoes,  rolled  into  cakes  or  balls,  flour, 
two  strips  of  Bacon,    (50  cents)  fried. 


232  THE  PRACTICAL  HOTEL  STEWARD 


(iiniKKS,    SINIII.E    I'OUTION   AND   PRICE  I'RRl'AKATION  AND   SERVICE 


Brook  Trout:  Two  fish:  three  or  four  fish, 
it"  (|uite  small  (65  cents) 


Boilctl,  fried  or  saute  ns  specified. 


Smelts:  Three  to  five  smelts  (50  cents)        Any  .■=^tyle. 


Croquettes  of  Pish:  Three  (50  cents)  Salpicon  of  fish   rolled   into  croquettes  about   2'/^"  long 

and  IVi"   thick,  breaded,  fried,  with  sauce  as  specified. 


Kromeskies:  Tliroe  (50  cents) Same  as  Croquette^,  dipped  in  batter. 

SHEIiIiFISH:  Live   lobster.s   onl\-    to   be    used    for   broiling.      (I^obster 

showing    decrea.-iing-    \itality    should    be    immediately 

lobster,    broiled:    Half    or    whole    as    or-     boiled.)     Claws  cracked.     Lobster  split  open  from  nose 

.lered.   (Half    60  cents;  two  halves,      to  tail  and  halves  broiled,  well  seasoned,  with  clarified 

«2  OQ)         '     '  '  '     batter.     Serve  on  13iA  inch  china  platter,  sarnish  with 

parsley  and  quarter  lemon.  Plenty  of  Maitre  d'Hotel 
Butter  on  lobster  when  leaving  grill.  I'inger  bowl, 
nut  crackeix,  o.\ster  fork.  Drawn  butter,  if  desired, 
in  sauce  boat. 

Boiled  lobster:  Half  or  whole  as  ordered,   ^^o"  ^^'^^^^  when  alive  in  well  seasoned  water.     Let  cool 
(Half,  60  cents:  two  halves,  $1.00)      ''^.  '".  ^'^ter.      Serve   cold,    same    as    broiled.      Mayon- 
^  naise  in  sauce  boat. 

Lobster  Patties:    Two  (50  cents)  Salpicon    of    boiler    lobster,    cardinal    or    cream    sauce, 

chopped  mushrooms  or  truffles.     Heat  the  shells. 

Lobster  Croquettes:  Three  (50  cents)  Same   as   fish    croquettes.      Salpicon   thickened   with    re- 
duced  veloute  or  cardinal  sauce. 

Lobster  Cocktail:  Olass  full   (35  cents)        Sufficient    meat    to    fill    whisky    glass    %    full.    Cocktail 

sauce  to  cover.  Ser\e  in  soup  bowl  embedded  in  ice 
on  medium  plate.     Oyster  fork. 

Meat   sliced,   saute.   Xewburg   sauce.      Serve   in   medium 
Lobster,  Newburg':  Half  or  whole  as  or-     silver  baker  on  9"  silver  platter. 

dered.     (Half,    $1.00;    whole.    $1.50)    Xewburg    Sauce:     Hollandaise    diluted    with    essence   of 

lobster  and  sherry.     Strained. 


Crab  Cocktail:  Glassful  (35  cents)                   Same  as  Lobster  Cocktail. 

Crab  Meat  au  gratin:  One  crab  (50  cents)    Same  as  Fish  au  gratin. 

Crab  Patties:  Two  (50  cents)                             Same  as  Lobster  Patties. 

Crabmeat,  Newburg-:  One  crab  (75  cents)    Meat  of  crab  shredded,  same  as  Lobster 

Xewburg. 

Hard  Shell  Crabs:  One  (35  cents)  Boll   crab   same  as   lobster.     Claws   cracked.      Body  cut 

in  four  pieces;  serve  on  lettuce  leaf  on  12V2"  china 
platter.  Oyster  fork.  Finger  bowl.  Mayonnaise  in 
sauce  boat. 

Soft   Shell    Crabs,    Pried:    Two   if  large:   Breaded,    fried,    serve   on    12-inch   silver  platter,    fresh 

thiee    if   small    ((10   cents)  par.sley,  %   lemon. 

Soft  Shell  Crabs,  Broiled:  Two  if  large:    Serve  on  12-inch  siMer  platter,  fresh  parsley,   14   lemon, 
tlirec  if  sin;ill   (60  cents)  Maitre  d'hotel  butter  on  the  crabs. 

salads  of  Shellfish:  9  inch  silver  platter   5  07    meat    2  oz.  celery  in  dice      Mayonnai.se,  decorated 
full    (50   cents)  with  hard  boiled  eggs,  beets,  etc.     Serve  on  lettuce  leaf. 

Crab  Salad:  9  inch  silver  platter  full  (50   Crab  meat  shredded. 

cents)  

Shrimp  salad:   0   inch   silver  platter   full    pj^Hmps,  shelled. 

(  :.0   cents)  ' *_ 

Lobster  Salad:  9  inch  silver  platter  full  lobster  meat  scalloped. 

I  .lO   cents) 


On    deep    shell,     unless    ordered    otherwise.       Serve    on 

Oysters    on   half    shell:    Six    oysters    (30     cracked  ice  in  oyster  plate:  large  plate  for  underlining: 

cents)  1^    lemon   in  centre.      Crackers   in   individual   envelope, 

horse-radish  in  mustard  pot,  Tobasco  sauce,  all  to- 
gether on  large  linen  doily  on  dessert  plate.  Oyster 
fork. 

Oyster  Cocktail:  Six  oysters  (35  cents)        Same  as   on   half  shell;    instead   of  lemon,   punch   glass 

with  cocktail  sauce  in  centre. 

Pried  Oysters:  Six  oysters   (40  cents)  Breaded,    fried,    in    friture   finished    in   butter,    serve   on 

toast   on   9-inch  silver  platter,   parsley.    '4    lemon. 

Pried   Oysters   with  Bacon:    Six   oysters  ^^^^^^  ,,^^^,^ 

(  :Ji  cents) 

Oyster  patties:  Two  (40  cents)  Six  oysters  jjoached:   creamed.      Serve  on   9-iiich   silver 

platter. 


THE  PEACTICAL  HOTEL  STEWAED 


233 


OI!I>KI!S.    SIN(;i.E    I'OUTION    AND    I'HICE 


PREPARATION  AND  .SERVICE 


Oyster  stew:   Six  oysters    (35  cents) 


Stewed  lightly  in  half  milk,  hall'  cream,  salt  and 
cayenne  pepper,  butter.  Serve  immediately  in  soup 
tureen,  if  carried,  with  deep  plate;  otherwise  serve  in 
bowl  on  dessert  plate.  Oyster  biscuits  in  individual 
envelope  on  bread  plate.     Soup  spoon. 


Clams  on  half  shell:   Six  clams  (30  cents)    Serve  same  as  oysters  on  half  shell 
SUET: 


Roast  Beef  au  jus:  12  ozs.  (50  cents) 


One  large  slice  if  size  of  rib  will  permit,  otherwise  two 
slices,  six  ounces  each.  Natural  gravv.  Serve  on  12- 
inch  silver  platter.  Worcestershire  '"'Al"  sauce  and 
niurtard. 


Roast   Beef   with   Browned   Potatoes:    12   Two    medium    potatoes,    browned.       Serve    on    ends    of 
Hzs.    (  60  cents) planer  with   meat. 

Filet  of  Beef:  9  ozs.    (65  cents) 


Roasted.     Filet   larded.     Three  slices  3  oz.  each.     Serve 
on  12-inch  silver  platter. 


Pilet  of  Beef  with  Mushrooms:  9  ozs.  (S5   Filet  roast,  three  slices  masked  with  Madeira  sauce  and 
cent.s)  sliced   mushrooms. 


Ox  Tong-ue  with  Spinach:  6  ozs.  (50  cents)    Boiled   and    peeled.      Three   slices   on   a   bed   of  spinach 

Serve   on    10-inch    silver   platter,    gravy   or   derni-glace! 
Mustard  and  vinegar  to  be  served. 


Corned  Beef  with   Cahbag'e:    12   ozs.    (50 
cents) 


Boiled  with  cabbage:  beef  sliced.  Serve  on  bed  of  cab- 
bage with  bouillon,  10-inch  silver  platter.  Always 
serve  mustard  and  vinegar. 


Beef  a  la  mode:  12  ozs.  (50  cents) 


Rump,  larded  thickly,  braised,  with  small  glazed  onions 
and  carrots,  gravy.  Two  slices  on  10-incIi  silver  plat- 
ter. 


Braised  Beef,  German  style,  with  Potato 
Dumpling':    12   ozs.    (50  cents) 


Rump,  larded  thickly,  marinade  (pickled)  of  vegetables, 
vinegar  and  spices.  Braise;  use  marinade  to  finish 
sauce. 

POTATO  DUMPI.IXG:— Potatoes  mashed  dry,  thicken 
with  flour  and  eggs,  season,  nutmeg,  bread  croutons, 
balls  cooked  in  water:  brown  butter  with  breadcrumbs 
over  ball.  One  dumpling  size  of  small  egg.  Serve  on 
12-inch  silver  platter. 


Rib  Bnds  of  Beef:  12  ozs.   (50  cents) 


Three  pieces.  4  oz.  each,  saute  and  braised  with  various 
vegetables.  Browned  potato.  Serve  on  10-inch  silver 
platter. 


Rib    Ends    of   Beef,    Creole:    12    ozs.    (50 
cent.-;) 


Saute     and     braised     with     Creole    garniture     (Spanish 
sauce). 


Hamburg-er  steak:  Two  steaks,  6  ozs.  each 

(  ,'>0   cents  ) 


Plain.     Beef  chopped   fine,   seasoned,   rolled  into  cakes, 
saute  rare.     Serve  on  10-inch  silver  platter. 


Hamburger  Steak  with  Mushrooms:  Two 

steaks.   <i  ozs.  each   (70  cents) 


Masked  with  Madeira  sauce  and  sliced  mushrooms. 


Boiled  New  England  dinner:    12  ozs.  meat 
(50  cents) 


Corned  beef,  cabbage,  salt  pork,  carrots,  turnips,  onions, 
beets  boiled  together.  Slice  beef  and  pork  and  place 
it  on  bed  of  the  vegetables.  Arrange  nicely  on  12- 
inch  silver  platter. 


Beef  stew:  12  ozs.  meat   (50  cents) 


Beef  in  large  dice,  vegetables,  nicely  shaped,  potatoes, 
large  round  sliape,  boiled,  with  duinpling  if  specified, 
.^erve  in   medium  silver  baker  on   9-inch  silver  platter. 


Hung-arian    Goulash:     12    ozs.    meat     (50 
cents) 


Beef  cut  in  large  dice,  saute,  roux,  biaised  brown,  pap- 
rika, strain,  flnisli  beef  in  sauce.  .<eive  in  medium 
silver  baker  on  9-inch  silver  platter. 


Boiled  Short  Ribs  of  Beef:   14  ozs.   incl. 
l)ones   (50  cents) 


Pieces  about  S  oz.  boiled,  serve  with  vegetables  and 
bouillon  on  lO-ir.ch  silver  platter.  Cream  sauce  with 
iifated  horseradish  on  the  side  in  sauce  boat. 


Minced  Beef,  Creole:  12  ozs.   (50  cents) 


Roast  or  boiled  beef,  minced,  large  pieces,  braised  in 
brown  gra\\'  in  Creole  garniture  (Spanish  sauce). 
Ser\e  in  medium  silver  baker  masked  with  sauce,  9- 
inch  sil\-er  platter  for  underlining. 


Carbonnade  of  Beef  with  Vegetables:  One 

steak,   12  ozs.    (50  cents) 


Rump,  cut  in  steaks,  saute,  braised  in  brown  gravy  in 
pan  with  cabbage,  onions,  vegetables.  .Serve  masked 
with  vecrelablps  on  12-inch  silver  platter  (gravy  fin- 
ished \\ilh  beer  or  red  wine). 


Roast  Beef  Hash:   14  ozs.   (50  cents) 


Roast  beef  cut  in  dice  (not  ground),  potatoes,  onions, 
well  seasoned,  thickened  with  browti  broth.  Serve 
moist  or  browned,  as  specified.  Chopped  green  pep- 
pers or  poached  egg  on  top  as  specified.  Omelet  shape 
for  dry  hash:  serve  on  10-inch  silver  platter. 


234  THE  PRACTICAL  HOTEL  STEWARD 

OKIiKKs.    Sl.\(;i.K    rolt'l'ION    ANI>    TUICK  I'KRrARATION   AND   SKRVICE 


Cornecl  Beef  Hash  with  Poached  Eggs:  14 

uz  <.   I  "lit  cents) 


Same  as  Roast  Beef  Hasli.  with  poached  egg  on  top. 


I.AMB  AND  MUTTON: 


Spring-  Iiamb,  Boast:  8  ozs:  (March-June, 


Assorted   cuts    on    10-inch    silver    platter    masked    with 
fra\y.       Mint    sauce    separate    in    sauce    boat.       V'resh 


,5  cents;  after  July  1st,  55  cents)      n:int  sauce  must  he  served  when  in  season. 

Boast  Iiamb:  S  ozs.   (50  cents)  Same  as  Spring  l^amb. 

_        ,       ^  ,,    ,.  .,  ,    ,  /r.^   Plain.     Meat  cut  in  dice,  vegetables  and  potatoes,  nicelv 

Lamb     stew:     Meduun    silver    baker     (50      ^^^^^^^^-i      j.^..^.^  ,„  n^fdium  silver  baker  on  rt-inch  silver 

platter. 


■ents  ) 


Irish    stew:     Medium     sil\er    balder     (50 
cents) 


Same  as  Lamb  stew,  only  potatoes  and  onions. 


Iiamb    saute:    ^Medium    silver    baker    (50    Saute,    brown,    mux.    vegetables.      Ser\e    same    as    lanili 
cents)  stew, 

Navarin   of  iamb:    ^ledium    silver   baker   Same   as    Saute,    will,    brown    and    white    turnips,    nicely 


(")()    cents) 


shaoed 


Haricot   of   Iiamb:    :\redium    silver   baker 
("lO   cents) 


Lamb  saute,  with  white  beans. 


Meat  in  dice,  blanched,  white  sauce  from  broth,  thicken 
Curry  of  lamb  or  Mutton:  Medium  silver     ^,.i^,^  ^^j.^^.    j-^^j^,,  j,^  ^^^^^      j^j^g  served  separately  in 

baker    (50    cents) small  silver  baker. 

Minced  Iiamb,  Creole:  S  ozs.  (50  cents)        Roast  lamb,  minced,  braised  in  brown  gravy  with  Creole 

garniture     (Spanish    sauce),     masked    with     garniture. 
Ser\e  in  medium  silver  baker  on  !)-inch  silver  platter. 

Boast  Mutton:   S  ozs.  (50  cents)  Same  as  roast   lamb  but  no  mint  sauce.     Currant  jelly 

in  sauce  boat. 

Boiled  Mutton:  S  ozs.  (50  cents)  Leg  of   mutton,   caper   sauce   made   with   broth.      Three 

slices  meat  on  10-inch  platter;  little  broth.   Caper  sauce 
separate  in  boat. 

Muttoi*  Pie:  Individual   (50  cents)  :\rutton   and   kidney  saute,   vegetables,   brown   gravy,   in 

large   earthen   dish,   cover  with   paste,   bake.      Ser\e   in 
dish  on  9-inch  silver  platter. 

Iiamb  Hash:  10  ozs.   (50  cents)  Roast    or  boiled    lamb   cut   in   dice    (not   ground   in   ma- 

chine),   potatoes    in    dice,    thicken    with    brown    broth, 
season  well,  moist   or  browned  as  specified,  in  omelet 
shape,  on  10-inch  silver  platter. 
With    chopped    green    peppers    or    one    poached    e^S    on 
top.  as  specified. 

rricassee  of  Lamb:  ^tedium  silver  baker   ^reat  in  lar.ge  dice,  blanched;  veloute  sauce  made  from 

full    ir.o  cents)  broth,  green  peas  sprinkled  over.     Chopped  parsley. 

Pried  Breast  of  Lamb  with  String- Beans:    Breast    of    lamb,    boned,    cut    in    large    dice,    blanched, 
10  nzs.   nil  at    (.".0  cents)  dipped  in  balttr,  fried,  serve  on  10-inch  silver  platter, 

.garnish  with  string  bean  saute. 

Boast  Shoulder  of  Lamb  with  Wax  Beans :    Shoulder   boned,    stuffed    with    force-meat   and   dressed, 
10  ozs.  meat   (50  cents)  roast,  braised,  brov.-n  gravy,  sliced.     Serve  on   10-inch 

silver  platter  garnished  with   wax  beans  buttered. 

Braised  Shoulder  of  Lamb  with  Veg-eta-    Shoulder    dressed,     roast     and    braised,     sliced,     brown 
bles:  10  ozs.   (."o  cents)  gravy.     Serve  on  10-inch  silver  platter,  garnished  with 

vegetables. 

Back  of  Lamb  with  String-  Beans:  S  ozs.    Two    ribs    as    cut    from    rack,    on    9-inch    silver   platter, 
(fiO   cents)  brown  gravy.     Braised  or  roast,  as  specified. 

Lamb  Pie:   Individual    (50  cents) Same  as  Mutton  Pie.  

POBK: _^ 

Boast  Pork:  10  ozs.   (50  cents)  Rack  and  loin  roast  an<l  braised,  two  ribs  as  cut  from 

rack,    luown    .grav\-.    on    1 0-inch    silver    platter.       Hot 
apple  sauce  in  sauce  boat.     Also  Robert  sauce,  if  speci- 

fied. _____^ 

,   ,„      ,_  ,       „        Plain    or    breaded,    saute    or    broiled    as    ordered     (not 

Pork  Chops:  As  ordered  (2—45  cents;  3—     ^,^^3^,^^,  jj,  jj^g  latter  case),  serve  on  10-inch  silver  plat- 
fio    cents)  ^^^    frills   on   bones,   garnished   with   parsley. 

Plain  saute,  dcmi-glace  sauce  with  chopped  pickles  and 
Pork  Chops  with  sauce  piquante:  As  or-     ^^^  herbs    vinegar,  stronglv  seasoned,  garnished  with 

deied   (L-— .-,0  cents;  :;— 05  cents)  parsley,  sauce  in  sauce  boat. 

Pork   Chops   with   Bobert    sauce:    As    or-   Same  as  above,  demi-glace,  with  Prench  mustard,  thick- 
dered   (2 — 5o  cents;  .3 — 65  cents)  ened,  and  chopped  onions. 


THE  PRACTICAL  HOTEL  STEWARD 


>35 


(ii;i>i:ks.  sin(;i.k  poktion  and  I'UICE 


PUEI'AUATION   AND   SEUVICE 


Boiled    Ham    with    Spinach:    S    ozs.     (50 

cents) 


Ham  well  soakocl  and  boiled,  two  or  three  slices  on  a  bed 
of  spinacli.  plain.  Serve  on  10-inch  silver  platter, 
little  demi-slac"  around.  Ser\e  with  vinegar  and 
mustard. 


Braised  Ham:  8  ozs.  (50  cents) 


Ham  well  soaked,  braised;  glazed  with  sugar,  sliced. 
Serve  on  10-incli  silver  platter,  on  bed  of  spinach,  if 
specified,   masked   with    Madeira   sauce.      Xo   parsle.v. 


Soast  Fresh  Ham:  10  ozs.  (50  cents) 


Ham  roast  and  braised,  well  done.  Three  slices  on  10- 
inch  silver  platter,  brown  gravy,  piece  of  brown  skin. 
Hot  apple  sauce  in  sauce  boat. 


Minced  Ham:  lu  ozs.  (50  cents) 


Boiled  ham,  minced  fine,  thickened  with  brown  gravy. 
Serve  on  10-incli  silver  platter,  omelet  shape,  poached 
egg  in  centr-e,  if  specified. 


Sausag-es:   Si.K   (40  cents) 


Plain  grilled  or  saute,  as  specified.     Serve  on  9-inch  sil- 
ver platter. 


Sausag'es  with  Pried  Apples:  4  small  or  3 
large  sausages,   1    apple   (50  cents) 


Serve  on    9-inch  silver  platter  with   two   rings   of  fried 
apples  about  3  inches  in  diameter. 


Sausag'es  with  Mashed  Potatoes:  4  small 
or   3    large   sausages    (5(1   cents) 


Bake  sausages  and  serve  on  bed  of  mashed  potatoes,  on 
10-inch    silver    platter    with    demi-glace    surrounded. 


FOUI.TBY  AND   GAME: 


General  rule  for  jioultry: — All  poultry  must  be  drawn 
as  soon  as  received  from  store  rooms,  singed:  heads, 
necks  and  feet  cut  off,  dressed  with  needle  and  string 
and  arranged  in  refrigerator,  ready  for  use. 

Carving  set  to  be  served  with  all  poultry.  Tags,  if  any, 
to  be  removed. 


Boast  Chicken:  Half  or  whole,  as  ordered. 
(  li — 80  cents:   1 — $1.50) 


Large  broilers  only.  Xo  dressing  unless  specified. 
Bro\\'n  gravy.  Ser\e  on  12-inch  silver  platter.  Serve 
cut  in  half  or  whole,  as  ordered.  Gravy  and  bread 
sauce  separate  in   sauce  boat.     Xo  parsley. 


Pried  Chicken:  Half  or  whole,  as  ordered. 
(  1 SO  cents:  1 — $1.5(i) 


Milk-fed  broilers,  legs  separated  from  wings,  breaded, 
fried  in  deeji  fat,  passed  in  Initter.  Serve  on  crouton 
on   12-inch   silver  platter. 


Pried  Chicken,  Maryland:  Half  or  whole, 

as  ordered.     (  'i; — $1.00) 


Serve  on  12-inch  silver  platter,  with  cream  satice  on 
platter,  two  corn  fritters,  rasher  of  bacon,  and  two 
croquettes  of  potatoes. 


Boast  Turkey:   8   ozs.    (60  cents) 


4  oz.  white,  4  oz.  dark  meat:  one  spoonful  of  dressing. 
Gravy.  Serve  on  12-inch  silver  platter,  cranberry 
sauce  in  sauce  boat.  Place  dark  meat  on  dressing, 
.•sliced  white  meat  on  top. 


Boast  Duck,  domestic:  s;  ozs.   (60  cents)      Same  as  Turkey.     Hot  apple  sauce  instead  of  cranberry. 


Boast  Duckling-,  domestic:  Half  or  whole, 
as  ordered:  (1/2 — 65  cents:  1 — $1.15) 


Xo  stufling,  unless  specified.  Serve  on  12-inch  silver 
platter,  gravy.  Serve  half  or  wliole.  as  ordered.  Hot 
apple  sauce  in  sauce  boat.     Xo  parsley. 


Boast  Goose:  8  ozs.   (60  cents) 


4  oz.  breast,  4  oz.  leg.  on  dressing  on  12-inch  sil\er 
platter,  gravy.  Hot  apple  .sauce  in  sauce  boat,  or 
gooseliorr>-  sauce   ■\\lu'n    in   season. 


Chicken  fricassee:  Half  broiler  (S5  cents) 


Disjoint  limbs,  cutting  wing  and  carcass  in  two.  Stewed 
broth  used  for  \':>Iou!e  sauce:  ser\e  in  meilium  baker 
on  9-inch  sil\er  plattei-. 


Minced  Chicken:  8  ozs.  (GO  cents) 


Various  styles.  In  cream:  boiled,  minced,  in  cream 
sauce.  .Season  \\ell.  scrxc  on  a  ])iece  of  toast  in 
medium   Iiaker. 


Minced  Chicken  with  Poached  Eg-g^:  S  ozs. 

r-liicken,    1    egg    (7(i   cents) 


Same  as  above,  witli  i)oached  egj: 


Chicken  saute:  Half  or  whole,  as  ordered. 
(  1. — s;0  cents;  1 — $1.50) 


Chicken  Hash:  s  ozs.  meat  (60  cents) 


Chicken  cut  raw,  pieces  saute  in  butter,  finished  in 
gra\y.  Various  styles  and  garnitures,  as  sptcifled. 
Serve  in  meditmi  silver  baker. 

Cooked  chicken  or  fowl,  mushi-oonis,  in  fine  dice,  thick- 
ened with  cream  oi-  xcloute  sauce.  Serve  in  medium 
silver  baker. 


Chicken  Hash  with  Poached  Egg-  or  Green 
Peppers:  s  nzs.   nuat    (To  cents) 


Chicken  croquettes:  Tliiee  (50  cents) 


With  chopped  gieen  p(  pi)ers  or  poaclied  egg  on  lop, 
as  specified.  Sei'xe  on  piece  of  loast  in  medium  silxer 
baker.  

Same  as  llasli.  JJeduced,  thickened,  with  yolk  of  egg, 
rolled  cro(|uette  shape  2  V2  inches  long,  1  V2  inche.s 
tiiick,  breaded,  fried.  Seive  on  10-inch  silvei-  ]ilatter. 
Do  not  fry  in  advance. 


236 


THE  PRACTICAL  HOTEL  STEWARD 


OUItKKS.    SIXCI.K    roKTlON    AM)    I'lUCE 


PKKI'AKATIOX   AND   SERVICE 


Chicken  cutlets:  Tliree   (50  cents') 


In  cutlet  shape. 


Chicken    cutlets    with    Peas:    Three    (60 
cents) 


^^  ith  green  peas  on  same  platter. 


Chicken  Kromeskies:  Three   (.^o  cents) 


Same   as    Croquettes 
crisp. 


X()    crumljs:    liip    in    lialler;    tr\' 


Chicken  patties:  Two   (.50  cents) 


Salpicon  of  chicken  similar  to  chicken  hash  in  heated 
viatty  slu'lls.  S(  i\e  on  !i-incli  silxei  iilatter  garnished 
with  paisley.     Xo  sauce. 


Chicken  Pie:   Indix  idual :    4   ozs.   chicken 
(.50   cents) 


Prepare  as  Fricassee  in  large  earthen  disli  with  thin 
veloute  sauce,  salt  pork  and  mushrooms,  sliced,  a  few 
Parisian  potatoes,  small  onion.s,  covered  with  paste, 
baked.      Serve  in  dish  on  9-inch  silver  plalter. 


Chicken  with  Rice:  Half  or  whole,  as  or- 
dered  (»/„ — 85  cents:  1 — $1.60) 


Chicken  boiled  as  for  Fricassee,  not  taken  apart,  ve'oute 
sauce,  rice  finished  with  broth,  sliced  mushrooms. 
Serve  on  12-inch  silver  platter  on  bed  of  rice,  masked 
with  veloute  sauce. 


Curry    of    Chicken:    Same    as    Fricassee 

(  i: S.5    cents;    1 — $l.G(i) 


Like  Fricassee,  veloute  thickened  with  curry,  serve  in 
medium  silver  baker,  liice  served  separately  in  small 
silver  baker. 


Roast  Wild  Duck:  Half  or  whole,  as  or- 
dered   (V2 — 60    cents;    1 — $1.10) 


IMallard  size.  Do  not  cut  off  feet.  Dress  with  head 
between  the  shoulders  and  roast  rare  unless  otherwise 
ordered.  Waiters  must  notify  chef  when  customer  is 
ready  to  have  the  duck. 

Serve  on  thick  crouton,  whole  or  half  as  ordered,  on  10- 
inch  silver  platter;  natural  juice  prepared,  seasoiied. 
strained  and  served  separately.  Currant  .ielly  in  sauce 
boat.     Garni.sh  with  parsley. 


Salmi  of  Wild  Duck:  Medivim   baker   (50 
cents) 


Roast  wild  duck  minced  and  braised  in  demi-glace  and 
essence  gained  from  carcass,  seasoned,  finished  with 
red  wine,  olives  turned,  garnished  with  small  croutons; 
cut  in  triangles. 


Minced  Turkey:  S  ozs.  meat   (50  cents) 


Same  as  Chicken. 


Minced  Turkey  with  Poached  Egg's:  8  ozs. 
meat    (60  cents) 


Same  as  Chicken,  with  poached  eg 


Turkey  Croquettes  and  Cutlets:  Three  (60 
cents) 


Same  as  Chicken  Croquettes.  Serve  with  peas  saute  on 
platter,  if  specified.  Cream  or  tomato  sauce  on  plat- 
ter, if  specified. 


Roast    Haunch    of    'Venison:    8    ozs.     (60 

cents) 
Saddle  of  'Venison:  s  ozs,   (60  cents) 


Venison  larded,  leave  in  marinade  as  long  as  possible, 
roast  in  marinade,  rare,  unless  otherw'ise  specified. 
Sauce  finished  with  red  wine  and  essence  gained  from 
the  bones,  trimmings  and  juice  of  marinade.  Thicken 
with  cream  soured  with  lemon  juice.  Serve  sauce  in 
boat.  .Slice  meat  on  12-inch  silver  platter.  Currant 
jelly   separate.     Garnished   with   sliced   lemon. 


'Venison  Saute,  Chasseur:  ^ledium   silver 
baker   (GO  cents) 


Meat  cut  in  large  dice,  saute  and  stew  in  sauce  finished 
as  for  Venison  (no  cream),  garnish  with  glazed  onions, 
salt  pork  and  sliced  mushrooms. 


GRIIiI>X:D   DISHES: 


-All  articles  prepared  on  the  broiler  are  to  he  served  with 
-Maitre  d'Hottl  butter,  except  in  such  cases  where  its 
use  is  obviously  wrong,  as  crisp  bacon,  for  instance. 
The  IMaitre  d'liotel  butter  is  especially  useful  in  the 
case  of  meats,  poultry  and  fish  in  order  to  preserve 
the  juiciness  of  the  article  and  to  add  to  its  flavor. 
Tn  ihe  case  of  beef  and  game  a  few  drops  of  liquid 
meat  glaze  will  also  add  to  the  attractiveness  of  the 
article 

Maitre  d'Hotel  Butter: — 1  lb.  fresh  butter,  pepper,  red 
pepper,  salt,  juice  of  two  lemons,  plenty  of  chopped 
liar-5le>-;  mix  well,  roll  into  stick  of  diameter  of  about 
half  a  dollar.  Keep  the  sticks  on  ice  all  the  time,  and 
they  will  keep  indefinitely,  slice  off  pieces  of  ahniit 
lialf  an  inch  thickness. 


Sirloin  steak: 

t  rininit' 


1    111.    -1   nz.,   including  bone, 
I   ( SO  cents) 


(.About  1  "1  inches  thick),  garnish  with  maitre  <riioiil 
liutter,  water  cress  or  parsley.  Ser\e  on  irjij-inch 
cliina   idatter;   car\ers. 


Tenderloin     steak: 
cents) 


lb.      ti-immcil      (85    (Cut  about  ^V2  inches  thick),  same  as  Sirloin.     Ser\e 
l.'ii'^-inch  china  platter,      (^arvei-^ 


Club  Sirloin  (for  two) :  2Vi>  lbs.,  trimmed,    (Cut  about  2'^  inche;  thick.)     Serve  on  l.-)Vi-inch  china 
iiio'iiilin'j   bone    ($1.25)  platter,  garnish  same  as  sirloin;  carvers. 


THE  PRACTICAL  HOTEL  STEWARD 


237 


OIUJEnS,    SINGLE    rOKTION    AND    PRICE 


rUErAIiATION  AND   SERVICE 


Small    steak,    with    Onions:    12    ozs.    (50 

cents) 


Cut  from  rump,  about  1  inch  thick,  grilled  or  saule, 
with  onions,  masked  saute  brown.  Serve  on  10-inch 
silver  platter. 


rUet  Mig-non:   6   ozs.    (70   cents) 


Cut  from  tenderloin,  about  1  inch  thick.  Serve  always 
on  croutons.  Garnish  as  u.sual.  Serve  on  9-inch  silver 
platter. 


Small  Tenderloin  steak  with  Mushrooms: 
9  ozs.   (85  cents) 


Steak  saute  or  grilled,  on  round  piece  of  crouton, 
masked  with  Madeira  sauce  and  sliced  mushrooms. 
Serve  on  10-inch  silver  platter. 


Spring-    Iiamb    Chops:    Two    or    three,    as 
ordered  (2 — 60  cents;  3 — 75  cents) 


Serve  on  triangles  of  crouton,  frills  on  bones.  Serve  2 
chops  on  9-inch:  ?,  chops  on  10-inch  silver  platter. 
Garnish  \A'ith  parsley  or  cress. 


Iiamb   Chops:    Two   or   three,    as   ordered 
(2 — 45  cents;   3 — 65  cents) 


Serve  same  as  Spring  Lamb  Chops. 


Eng-lish  Mutton  Chop:  One  chop,   16  ozs. 
including  kidney  (50  cents) 


Cut  from  loin  2  inches  thick,  including  bone,  un- 
trimmed,  rolled  up  with  a  kidney  in  centre,  keep  to- 
.gether  by  means  of  a  skewer.  Garnish  as  usual. 
Serve  on  i  0-inch  silver  platter;  no  Saratoga  chips  un- 
less specified. 


French  Mutton  Chops:  Two  or  three,  as 
ordered   (2 — 45  cents;   3 — 60  cents) 


Same  as  Lamb  Chops. 


Ijamb  steak:  One  piece,  12  ozs.  (50  cents) 


Cut  from  leg,  including  bone,  about  1  inch  thick, 
on  10-inch  silver  platter.     Garnish  as  usual. 


Serve 


Iiamb    Cutlets:    Two    pieces,    6    ozs.    (60 
cents) 


Slice  from  leg,  about  %  inch  thick.  Serve  on  9-inch 
silver  platter,  garnish  as  usual.  String  beans,  saute, 
if  specified,  on  same  platter. 


Pork    Chops:    Two    or    three,    as    ordered 
(2 — 45  cents;  3 — 60  cents) 


Grilled  or  saute,  as  ordered.  Serve  2  cho])s  on  10-inch; 
o  chops  on  12-inch  sil\-er  platter.  Frills  on  bones; 
garnish  as  usual. 


Pork  Tenderloin:  Two  slices  (60  cents) 


One  tenderloin  split  in  two,  trimmed.     Serve  on  10-inch 
silver  platter. 


Ham:  8  ozs.  (4  0  cents) 


Two  horseshoe  cuts,  4  oz.  each,  broiled  or  fried,  as  or- 
dered. Xo  maitre  d'hotel  butter.  Ser\  e  on  10-inch 
silver  platter.     Parsley. 


Bacon:  S  ozs.   (40  cents) 


Six  slices  bacon  broiled  or  fried,  as  ordei'ed.  Xo  maitre 
d'hotel  butter.  Ser\e  on  <lr>-,  hot  10-incli  silver  plat- 
ter.    Parsley. 


Rasher  Bacon:  3  ozs.    (20  cents) 


Two   slices,   broiled   or  fried, 
other  dish. 


Only   served    with    some 


Broiled   Chicken:   Half   or   whole,    as    or- 
dered   (1/2 — 80  cents;   1 — $1.50) 


Half  broiled  chicken,  raw  milk-fed  broiler  cut  in  two. 
leg  stuck  in  lower  part  of  carcass  to  prevent  stretch- 
ing.    Serve  on  12-inch  silver  platter. 

Whole  broiled  chicken; — Split  open  in  back,  flatten  with 
meat  cleaver,  fasten  legs  and  broil  whole.  Serve  on 
13 1/4 -inch  china  platter. 

Serve  broiled  chicken  on  large  square  crouton.  IMaitre 
d'hotel  butter,  garnished  with  cress  or  parsley.  Carv- 
ers. 

Other  fowl,  domestic  or  wild,  treated  in  similar  way. 


Venison  steak:  12  ozs.   (60  cents) 


Cut   from   leg,   same   as   I.,pmb   Steak. 


Mixed  Grill:  (65  cents) 


One  lamb  chop,  one  lamb  kidney,  rasher  of  bacon,  two 
sausages,  one  tomato  split  and  all  broiled  together. 
Serve  on  12-inch  silver  iilattei-,  .garnish  as  usual. 


Calf's  liiver  and  Bacon:  Three  slices  liver. 
l''our  half  slices  bacon  (50  cents) 


Liver  sliced  thin,  seasoned,  passed  in  floiir,  both  saute, 
grilled  only  if  so  ordered.  Serve  on  10-inch  silver 
platter  with  original  butter;  garnish  with  parsley. 


Broiled  (Veal)  Kidney  with  Bacon:  Kid- 
ney two  slices,  :;  oz.  eacli.  I'oiir  half 
slices  bacon   (50  cents) 


Kidney  sliced,  seasoned,  buttered,  broiled;  serve  on 
crouton  with  bacon  o\er  it  on  10-inch  silver  platter. 
Maitre  d'hotel  butter. 


Veal  Kidneys  saute:  :\Iedium  silver  baker 

(."n    cents) 


Kidneys  sliced  vcy  thin,  saute  ciuickly  with  chopped 
onions  and  sliced  mushrooms,  finished  witii  reduced 
Madeira  sauce,  chopped  parsley  on  top. 


Veal  Kidney,  saute,  Creole,  Etc.:  Same  as 
saute    (50  cents) 


Same  as  saute,   widi   garni' uie  Creole   (Spanish   sauce). 


238  Till-:   I'KACTK  AL  HOTEL  STEWARD 

OKDIMtS.    SINCI.l-:    I'OUTIOX    AND    I'UICE I'ltEl'AKATlUX   AND   ^EKVIC'E 

Calf  s  Head,  vinaigrette:  S  ozs.  (50  cents)    Calf's   head   soaked,    blanched,   boiled,   served   lukewarm 

in  pieces  on  10-inch  silver  platter. 
SAUCE  VINAIGRETTE  separate  in  sauce  boat.     Sauce 
made    of    vinegar,    oil,    chopped    onions,    pickles,    fines 
litrbes,  strongly  seasoned. 

Calf's     Head,     poulette:     Medium     silver   Blanched  and  braised,  Avhite  poulette  sauce  with  sliced 
baker    (5(i    cents)  mushrooms,  chopped  parsley. 

Calf's  Head,  tortue:  jNledium  silver  baker   Blanched,    braised,    IMadeira    sauce,    with    garniture    of 
(;")()   tents)  olives,  quenelles  of  forcemeat,  mushrooms. 

Calf's  Brains,  saute:  6  ozs.  (50  cents)  Brains  boiled  in  well  garnished  water,  cool  off  in  water, 

sliced,  seasoned,  passed  in  tlour,  saute  in  butter.  Serve 
on  9-inch  sil\er  platter  masked  with  black  l>utter  and 
vinegar. 


Calf's  Brain,   Fried   with   Green   Peas:    6 


<50  cenls)  ^jjj^p  platter 


Same  as  saute,  except  slices  breaded  and  fried  quickly. 
Ser\e   on    croutons    on    9-inch    silver   platter;    peas    on 


Beef    and    Kidney    Pie:     Individual     (50    Beef   cut    in    dice,    kidneys    sliced   and    prepared    as    for 
cents)  Kidne\'    saute,    in    large    eailhen    dish,    covered    with 

!>astp,  liake.      Serve  in  disli  on  9-inch  siUer  platter. 

COIiI>  DISHES:  Alwa\-s  serve  cold  meats  on  cold  10-inch  silver  platter, 

garnished  with  cress  or  parsley  and  chopped  meat 
jelly.  A  large  cold  plate  for  service  always.  SerA  e 
various  sauces  and  mustard. 


Soups,  cold:  (  Price  same  as  for  hot  soups) 


Double     Consomme     in    Jelly:     Per     cup 

(Price  same  as  for  hot  soups)  Ser\e  in  cup  on  medium  size  plate:  dessert  spoon. 

Cold  Tomato  Broth:  Per  cup  (Price  same 

as    for    hot    i^nui>s)  Serve  in  cup  on  medium  size  plate;  dessert  spoon. 

Cold   Strained   Chicken  Gumljo:   Per  cup 

(Price  same  as  for  liot  soups)  Serve  in  cup  on  medivim  size  plate;  dessert  spoon. 

Cold  Effffs  in  Jelly,  Chartres:  Two  eggs   Poached,    on    toast,    jellied   with    taragon.      Serve    on    9- 
110  cents) inch  silver  platter. 

Stuffed  Eg-g-s:  Two  eggs  (40  cents)  Hard  boiled,   yolk   taken  out,   prepared,   seasoned,   filled 

and  jellied,  with  tartar  sauce.  Serve  on  9-iiich  silver- 
platter. 

Cold  Eggs,  ravigote:  Two  eggs  (40  cents)    Stuffed,  jellied,   with  cold  Ravigote  sauce.     Serve  on  9- 

inch   silver  platter. 

Cold  Lake  Trout:  1  lb.  trimmed  (50  cents)  Boiled.  Serve  on  10-inch  silver  platter;  sliced  cucum- 
bers and  tomatoes  on  same  platter.  Vinaigrette  sauce 
separate   in  boat. 

Cold    Salmon    steak:    1    lb.    trimmed    (50    Serve  on   lO-inch  silver  platter  on  bed  of  lettuce,  with 
cents)  sliced  cucumbers,  garnished  with  parsley  and  quarter 

lemon,  mayonnaise  in  sauce  boat. 

Salmon  in  Jelly:   1   lb.    (50  cents)  Steak  cold,   jellied,   tartar  sauce  separate;   served  same 

as  Cold  Salmon. 

Mayonnaise  of  Fish:  1  lb.  (50  cents)  Boiled    cold    fish,    prepared    same    as    Lobster    or    Crab 

Salad,  capers  sprinkled  over  it;  serve  on  lettuce  leaf 
on  10-inch  silver  platter,  garnished  with  filets  of  an- 
clio\ies. 

Assorted  Cold  Meat:  (50  cents)  TTam  and  roast  beef  one  slice  each,  ox  tongue  two  slices 

(if  small),  little  chicken;  serve  on  10-inch  silver  plat- 
ter, garnished  with  water  cress  or  frash  ])arsley  and 
chopped  meat  jelly.     Large  cold  plate. 

Cold  Beef:    U'   ozs.   meat    (50  cents)  One  or  two  slices.     Garnished  as  usual.      Serve  on   li'- 

inch  silver  platter. 

Cold  Beef  with  Potato  salad:  12  ozs.  meat   Potato  salad  on  lettuce  leaf,  must  be  served  on  the  same 
(  i;o   ctnts)  platter.  ^ 

Cold    Iiamb:    S    ozs.    (From    July    1st,    50 

cents;     from     :\Iarch     to     July,     65    With   meat  jelly  or  with   mint  jelly  if  specified.      Serve 
conts)  on  10-inch  silver  platter. 


Cold   Iiamb   with   String  Beans    salad: 


String  beans  seasoned  with  French  dressing  on  lettuce 


ozs.  (Fnmi  .lulv  1st,  60  cents;  from    "^  '  "'^   ""^'^"^        ,    fV       W.;    o^^h 
March  to  July.   75  cents)  ^^af  on  same  platter  with  lamb. 


Cold  Ham:  10  ozs.  (40  cents)  Same  as  Beef. 


Cold  Pork:  10  oz.s.   (50  cents)  Same  as  Beef. 


THE  PRACTICAL  HOTEL  STEWARD  239 

OKDEKS.    SINGLE    POUTION    AND    I'KICE  rUErAKATION   AND   SERVICE 

Cold  Beef  Tong-ue:  m  ozs.  (40  cents)  Same  as  Beef. 

Cold  Chicken  and  Ham:  6  ozs.  ham,  4  ozs. 

chicken  (60  cents)  Chicken  and  liam   sliced,   garnished  as   usual. 

Jellied  Cbicken:  Individual   (60  cents)  Chicken    and    forcemeat,    jellied,    decorated,    unmoulded 

on  9-inch  silver  platter,  garnished  with  chopped  jelly 
and   parsley.      Carvers. 

Jellied  Turkey:  Individual  (60  cents)  Same  as  Jellied  Chicken. 

Cold  Turkey:  S  ozs.   (60  cents)  Sliced.      Serve   on    10-inch    silver   platter,    garnished    as 

usual. 

Cold  Turkey  and  Ham:  6  ozs.  ham,  4  ozs.    Same  as  Cold  Chicken  and  Ham. 

turkey    (60   cents) 

Cold   Roast   Chicken:    Half   or   whole,    as    SJerved  half  or  whole   or  sliced,   as   ordered,   on    li;-inch 
ordered    (li— so   cents:    1— $1.50)  silver  platter.     Garnish  as  usual. 


Cold  Ham  and  Beef  Tong-ue:  6  ozs.  ham, 
4    ozs.    tongue    (40   cents) 


Sliced.     Serve  on  10-inch  silver  platter,  garnish  as  usual. 


CrAMU,  BTC,  PIES:  One  slice  as  cut   from  pie,  one-half  inch   thick,   weight 

about  10  oz.     Serve  on  12-lnch  silver  platter,  garnished 
Cold   Chicken   or    Ham    Pie    (Galantine) :     as  usual. 

One   slice    (50  cents)  GALAXTIXE    OF    CHICKEX: — Chicken    boned,    stuffed 

with    forcemeat,    seasoned    and    garnished    with    ham, 
tongue,  truffles,  etc.,  larded,  poached,  pressed. 
HAil  PH:: — Ham.     Forcemeat  baked  in  crust,  in  terrine. 
Serve  same  as  Galantine. 

Meat  salad:  10  ozs.   (50  cents)  Salpicon    of    meats    and    cold    vegetables,    with    mayon- 

naise,  decorated  on   bed   of  lettuce.      Serve   on   10-inch 
silver  platter. 

Asparag-us,  Cold:  10  stalks  or  one  can  Fre.ch  or  canned  on  bed  of  lettuce.  Serve  on  10-inch 
(Fresh,  earlv  season,  45  cents;  silver  platter.  Vinaigrette  sauce  or  French  dressing 
Later,   or  canned,    35   cents)  '"^  sauce  boat. 

Veg'etable  salad:  12  ozs.   (30  cents)  Vegetables   of  all   kinds,   cut   in   pearls    or   small   dices, 

cooked,   seasoned  with   mayonnaise.      Serve  on   lettuce 
leaf  on  10-inch  silver  platter. 

Chicken  salad:  10  inch  platter  full  (50  C-ooked  chicken  cut  in  dice,  celery  cut  in  dice,  mixed 
Qg,-,tg)  with    well-seasoned    mayonnaise,    garnish    with    hard- 

boiled  eggs,   beets,  etc.,  etc.      Serve  on  lettuce  leaf  on 
10-inch  silver  platter. 

General: — All   fresh  vegetables  must  be  cooked  to  pre- 

VEGBTABIiBS:  Single  orders  in  51/^  inch      serve  natural   color.      The\'  must  be  cooked  in  boilin.g 

silver  baker:   double  orders   in  8%      salt  water  and  kept  boiling  until  done,  and  if  not  used 

inch  silver  baker  (15  cents  per  or-     immediately,  cooled  off  in  fresh  water. 

der,  unless  otherwise  specified)  Canned    vegetables    must    be    extracted    from    can,    the 

water  discarded.     Under  no  circumstances   must   they 
he   heated    in    the    tin    or   cooked    in    the    tin    water,    or 
allowed  to  stand  in  the  can. 
^ See  special  instructions  re  underlining  bakers. 

Asparag-us:    Indi\idual    tin    or    ten    fresh    ^  ,„.,.,  ,    x.  ^  .-  .^    ■■ 

stalks.  (Fresh,  earlv  season  45  Serv^e  on  10-inch  silver  platter  on  toast,  if  specified. 
cents:  later  fresh  and  canned  35  d'"a^^'ti  butter  always  or  hollandaise  sauce,  if  specified, 
cents)  '  'in  sauce  boat. 

Artichokes  (French):  One  (20  cents)  Trimmed  with  scissors  and  tied  together,  boiled,  served 

hot    on    9-inch    silver    platter    with    hollandaise    sauce. 
Cold  with   vinaigrette  sauce. 

Jerusalem    Artichokes:     P.nker     full     (20   .,_,,,    ^  ,.,,.,,.  .     ,    , 

p^j|.|jj^-.  Peeled,  turned  nicely,  boiled,  in  cream,  serve  in  baker. 

Beans   (fresh):   Baker  full    (15   cents)  Various  kinds  of  beans,  boiled,  sauto  in  butter,  or  cream 

sauce,  as  specified. 

Beans  (dry):  Baker  full   (15  cents)  Dry  beans  must  be  well  soaked  liefore  boiling;  various 

sauces  and  preparation,  as  specified. 

Beets:   Baker   full    (15   cents)  Boiled,  buttered,  creamed,  pickled,  etc. 

Brussells  Sprouts:    F?akei-  full    (15  cents)    Boiled    (not   o-.ordone),   saute,   creamed,   with   chestnuts, 

'■tc  as  specified. 

r«o„ij«i«„, c--.  '     .        ^    ,1  vc  7     1      1     BOILKD: — Various   styles,   saute,   creamed. 

Cauliflower:  Silver  oaker  full  nrif  baked    pi,.MX:_\vith  hollandai.se  sauce. 

.n  small  crockery  baker  (15  cents)    poLOXAISE:-S<nute.  with  brown  butter,  breadcrumbs 

and  chopped  hard  egg  over. 
AV   GRATTX: — Creamed    with    cheese,    crumbs,    butter, 
small  earthen  dish,  glazed. 


240  THE  PRACTICAL  HOTEL  STEWARD 

OKDEKS,    SINGLE    I'OKTIOX   AND    rUKK  I'UEl'AItATlON   AND   SERVICK 

Cabbagre,  Kale,  Etc.:  Baker  full  (15  cents)    r.^TT-KP.  various  styles  as  specified. 

Savoy  Cabbao-e:  English  Style: — Plain,  buttered  and  seasoned. 

,„,  ..      _  ,  ,    °  rrencli    Style: — Boiled,    chopped    fine,    roux,    gravv    or 

White   Cabbage: cream  as  specified. 

Red  Cabbage:   I'.aktr  full    (  1 .'»  cenls)  Al\\a\-s  prepared  French  st\ie.  biaised  -wllh  sour  apples 

and  red  wine. 

Carrots:   Baker   full    (1.5   cents)  Peeled,    turned,   boiled,   saute,   or   creamed,   little   susar. 

\'arious    styles.      Vichy: — .~51iced    thin,    white    roux    and 
sravy,  bulter,  chopped  parsley. 

_  ,  _.  .  „    ,.  ,        ,     ,,  ^        Blanched   and   braised    in    cream   or   demi-glace,    served 

Celery     Chicory,    Endives    (cooked):  One     ^^.„^,g  ^^  g.^^^,^   ^^^.^^  platter,  if  specified.     If  cut  in 

.stalk    do    cents)  pieces  one  inch  Ions',  serve  in  baker. 

Knob  Celery:  Baker  full   (15  cenls)  Boiled,  braised  or  stewed,  r.s  specified.     Cohl  for  salads. 

Corn,  on  cob:  One  large  ear,  or  two  small    -  ,,  ,^...  ,.,   j<^  •,  a-, 

ones.       (Earlv     season,     20     cents;   On  cob,  lar.ge  cob  cut  ,n     wo,  boiled      Served  on  0-,nch 
later    In   cents')  silver  pla,tter;  cover  with  large  doily,  or  napkin. 

Corn,  off  cob:  Baker  full  (15  cents)  Scraped  off  (not  cut  off),  creamed,  l)utlered,  au  jiraiin,^ 

as   specified. 

Succotash:  Baker  full    (1."  cents)  Scraped  corn,  creamed,  with  lima  beans. 

Cucumbers      (cooked):     Baker     full      (15   Blanched,   braised    in   demi-9;lace,    or    fried,    breaded,    or 


MUS) 


siuffed  and  braised,  as  specified. 


Egg   Plant    (fried):    Two    or    three   small    As   cut   off  plant,   breaded,   fried  in   frilure;   ser\e  on   0- 
sliees   (  1  .'>  cents)  inch  silver  platter. 

Gumbo   (Okra) :  Baker  full    (15  cents)  Cut    in    pieces    about    two    inches    lona:,    boiled,    braised. 

creamed,  as  specified. 

Iteeks:  Valuable  as  incrredient  for  soups,  etc. 

Lentils:  Baker  full    (15  cents)  TV'ell  soaked,  boiled,  stewed  in  gra\-\-,  etc.;  ax  siile  <lish 

for  same,  etc.,  mashed,  strained. 

Mushrooms   (fresh  broiled):  Eight   large   Buttered,  broiled;  serve  on  crouton  with  quarter  lenon 
or    ten    mi'dinm    (."lO    cents)  and  parsley,  on  9-inch  silver  platter. 

.„       , ,  ,  ^,  ..^   ,      V      ^   ,         Fresh    mushrooms,    turned,    rubbed    with    lemon,    placed 

Fresh  Mushrooms   (other  styles):    Baker     immediately    in    water    with    lemon;    braised,    saute   or 
full    (.:jO    cents)  creamed,  as  specified. 

Onions,  boiled:  Baker  full  (15  cents)  Boiled,  buttered,  creamed,  as  specified;  one  large  or  two 

meilium. 

Onions,  braised:  One  large  or  two  medium   Blanched,  stuffed  with  forcemeat,  brai<ed  in  den'.i-sl.iee; 
I  1.'.    cent.-;)  serve  on  n-inch  silver  platter. 

Oyster    Plant,    Parsnips:    Baker    full    (15    Scraped,  placed  in  water  with  lemon,  blanched,   stewed 
cents)  in  cream:  cut  in  pieces  about  three  inches  long. 

Oyster  Plant,  fried:   (15  cents)  Treated    and   blanched    as    above,    marinaded,    dipped    in 

batter,  fried  in  friti're.  serve  on  !i-inch  silver  platter. 

Peas,    fresh    or    canned:    Baker    full     (15    foiled,  saute,  buttered,   little  powdered  sugar  and  salt, 
j,^,.,^g)  ^_^^  in  cream,  as  specified. 

Francaise: — Fresh,  blanched,  braised  in  gravy  with 
salt    pork    and    lettuce    in    chiffonade,    thickened    with 

IMeunieie  Initter, 

Peas,  split  and  dry:  Baker  full  (15  cents)    Soaked,  boiled,  puree    strained. 

Blanched,  cut  in  centre,  stuffed  with  forcemeat,  braised. 
Peppers   (Pimentos)  green  and  red:  Two     i,rown  gravy.     Serve  on  9-inch  silver  platter.    Garnish 
peppers    (30  cents)  \\itli  parsley. 

Peppers  are  used  mostly  chopped  fine  or  en  chiffonade, 
with  other  garnitures.  When  for  hash  of  all  kinds 
chopped  green  peppers  are  used  raw,  srninkled  on 
top  of  dish  at  moment  of  serving. 

Rice:   Baker  full    (15  cents)  Soaked,  boiled  or  braised,  as  specified. 

Risotto:   Baker  full    (15  cents)  Raw   rice,    fried   in   bulter  with   chopped   onions,   gra\\: 

•;leam  in  oven  until  done.     "\'ariiius  st>les. 

Sorrel  and  Spinach:  Baker  full  (15  cents)    I'repared    same    as    Cabha,ge    in    English    and    French 

styles. 
Squash:  Baker  full   (15  cents)  .Mashed,  fried  or  baked. 

Tomatoes^^  (cooked):        Baker     full      (15    g^^^.^^^    ^^^,j^_   creamed   au   gratin.   as   specified. 

Tomatoes  (cooked):  Two  pieces,  if  large;    Baked,   broiled,   braiserl   or   siuffed,   as   specified.      Serve 
three  itieces,  if  small  (25  cents)  on  9-inch  silver  platter. 


THE  PRACTICAL  HOTEL  STEWARD 


OKDKUS.    SiXCI.K    roKTlo.X    ANI»    I'KU'E  I'KIU'AKATION   AM)    SEKVICE 


Truffles:  U.sed  only  sliced  or  chopped  fine  as  accessories  to  sauces, 

etc.,  as  specified. 


Turnips:   Baker  full    (15   cents) 

Mashed,  boiled,  creamed,  etc.,  as  specified.  When  in 
cream  turn  nicely  in  regular  uniform  pieces  size  of  new 
carrot. 

Potatoes,  boiled:  Two  larse  potatoe.s   (lii 
cents) 

Peeled. 

Potatoes,  mashed:  Baker  full  (10  cents) 

Peeled,  boiled,  mashed  and  strained.  Sea-^on  witli  salt 
only:  butter,  work  well,  diluting  the  potatoe.s  with  hot 
milk. 

Potatoes,  baked:  One  potato  (10  cents)        Special  large  potato  only.     Baked  in  skin.     Do  not  bake 

too  many  at  one  time,  but  renew  the  supplies  at  in- 
tervals during  meals.  Serve  on  9-inch  silver  platter, 
potatoes  being  cut  open  lengthwise  and  crosswise,  piece 
of  butter  drojiped  in  ojiening.      Paprika   if  desired. 

Hew  Potatoes:  Two  or  three,  according  Boiled  with  skin  always.  Remove  skin,  rissole,  in 
to  size.    Early  season   (20  cents)  cream,  browned,  etc.,  as  specified. 

Sweet   Potatoes,   mashed,    boiled,    baked: 

One  or  two,   according  to  size    (15   Mashed,    serve   in    baker.      Boiled    and   baked    on    9-inch 

cents) silver  platter. 

Grilled  Sweet  Potatoes:  One  or  two,  ac-    Boiled,   cut    in    s(iuare   slices   about    %    inch    thick,    but- 
corrling  to  size    (20   cents) tered,  grilled.     Serve  on  9-inch  silver  platter. 

Sweet  Potatoes,  saute:  One  or  tv/o,  ac-  Sliced  in  round  thick  slices,  saute  in  butter,  served  in 
cording  to  size   (20  cents)  medium  silver  baker. 

<!.^^^4-  Tt^t-^*.^^^    T^„j«;»„».   /-.  i^       Same  as  saute,  placed  in  pan,   well  buttered,  plentv  of 

Sweet  Potatoes,  Iiouisiana:   One  or  two,     ,„„i„ i,    »,  .  ,    ,  . 

■iccordin"   to  size   CO  centsi                   molasses:    butter    on    top,    bake    m    oven.       ^crve    in 
accor.iin^   to  size   (_()  cents) medium  silver  baker,  with  the  syrup  reduced. 

Sweet  Potatoes,  g-lazed  or  candied:  One  or   Pi'epare  as  for  grilled,  place  in  buttered  pan  sprinkled 

two,  .•iccording  to  size  (20  cents)  hea\ily  with  powdered  sugar  and  glaze  in  hot  oven. 

Trench  Fried  Potatoes:  9  inch  silver  Cut  raw  in  uniformi  sticks  not  thicker  than  V,  inch  in 
platier    full    (15    cents)  diameter.      Blanched    in    friture    and    fried    crisp;    salt 

and  dry  in  towel:  serve  iinmediately  on  platter.  Do 
not  fry  in  advance. 

Potatoes,   saute,    (German  fried):   9    inch 

sil\-er  platter  full    (15   cents)  Boih^d   in   skin,   peeled,   sliced,   saute   in   Initter. 

Lyonnaise:   9  inch  silver  platter  full   (15 

cents)  .Same  as  .Same,   with  chojiped  onions. 

Stuffed  Potatoes:  One  large  potato  (15  Large,  baked,  top  cut  off,  inside  taken  out,  maslied, 
ggiPijjj)  .'■easoned  with  paprika  and  ci'eam,  butter,  iioiato  filled, 

cheese  and  butter  on  lop:  liake  in  o\en.  Serve  on  9- 
Inch  silver  platter. 

Potatoes    in    Cream:    Medium    balder    full 

(  1  .'■)    cents)  lioiled    cut  in  dice,  sliced,  reduced  in  cream. 

Potatoes  au  grratin:  Small  earthen  dish  Same  as  creamed  with  grated  cheese,  in  earthen  <lisli, 
full    (  2i»    cents)  grated  chc-ese,  crumbs,  buttei   on  top,  glazed. 

Hashed  brown:  9  inch  sil\er  platter  full  Boiled  in  skin,  peeled,  cut  in  small  dice,  saute  in  butter, 
11."    cents)  rolled   in  omelet  shape,  browned. 

Boast  Potatoes:  !\Iedium  baker  full,  two   Peel,  blanche,  butter,  roast  in  oven. 
nieilium    ])otatoes    (15    cents) 

Pondante  Potatoes:  Medium  baker  full,  Same  as  Ro.Hst  Potatoes:  li.i^htl.N-  browneil  in  plenty  of 
two  nii'dium  iiotatoes   (15  cents)  butter. 

Chateau  Potatoes:  Medium  baker  full,  Raw  potatoes  turned  in  uniform,  oblong  shapes,  saute 
t\\<i  medium  potatoes  (15  cents)  in  butter,  finished  brown   in  oven. 

Parisienne:  Medium  baker  full,  two  medi-  Cut  in  medium  round  balls,  browned  or  boiled. 

tiiii   ]iotatoes    (15   cents) 

Rissoles:  Medium  baker  full,  two  mi'dium  Potatoes  of  small  size  or  cut  in  large  dice,  roast  quickly 
potatoes    (15    cents)  brown  in  butter. 

Croquettes  of  Potatoes:  Three  (20  cents)    "DITCIIESSK"    :MASSR: — INIashed,    thickened    with    yolk 

of  egg,  i)utter,  seasoned,  rolled  in  croi|uette  shape, 
breaded,  fried.     Ser\e  on  9-inch  sil\er  )ilatter. 

Potato  Dumpling':  Two  medium  dump-  Mashed,  flour,  eggs,  season,  bread  croutons,  poached, 
lings    (20    cents)  browned,    butter   with   breadcrumbs   on    top.      Serve    in 

medium  silver  baker. 

Julienne  or  String- Potatoes:  Medium  plat-  Raw  cut  in  julienne,  fried  crisp.  Salt  and  dried  in 
ter  full    (20   cents)  towel. 


THE  PRACTICAL  HOTEL  STEWARD 


(tltDKUS,    SINCiLE    roUTlON   AND    I'lilCK  rKETAUATION   AND   SEKVICK 

Saratogra  Chip  Potatoes:   Medium  platter 

tiill    I  1 '■    cents  I  Raw,  sliced  in  round  thin  slices,   fried  crisp. 

Maitte   d'Hotel   Potatoes:   IMedium    liaker    Sliced   raw,   stewed   in   bouillon,   butter,   plenty   cliopped 
full    (I'll  ceius)  parsle\-. 

Boston  Baked  Beans:   Inili\idual    tin   full    Serve   hot    or   cold,    as   ordered,    in    7-incli    silver   baker; 
I -T.   rents)  condiment  as  desired. 

All  salads  to  be  served  on  10-inch  silver  platter  on  bed 
SAIaABS,   General:    10    inch   platter   full;      of  lettuce,  with  cold  dessert  plate  for  service.     Mayon- 
(during  summer,  unless  otherwise      naise  or   French  dressing  as  desired  in  sauce  boat. 
specified,  30  cents)  FREXCH   DRESSING: — %    olive   oil,    14    vinegar,    Eng- 

lish mustard  paprika,  white  pepper,  salt,  lemon  jui-^e. 

Iiettuce  salad:  One  head   (30  cents)  Quartered,  if  not  otherwise  ordered. 

Iiettuce  and  Tomato  salad:  Half  head  let-    Lettuce  and  tomatoes  quartered, 
tuce,     one     tomato.     (Summer,     30 
cents:    winter,    40    cents) 

Cucumber  salad:  1.")  slices  cucumber,  half   ^            ,            ,.      ,  .,,  .  ,               jj  r      ,      ^     ..     ,   ,      .c      ,   . 
head    lettuce.    (Summer,    30    cents;    ^"cuml'ers  sliced  thickness  of  back  of  steel  kntfe:   iet- 
winter.    411   cents) tuce  quartered. 

Beet  and  Egg"  salad:   Half  head   lettuce, 

one  l)eet.  one  egg   (30  cents)  Iiettuce  quartered,  beet  sliced,  egg  quartered. 

Potato  salad:   10   inch   silver  platter  full    Two  large  potatoes  minced  and  dressed:   no  onions  un- 
(30  cents)  less  ordered;  dress  on  two  large  lettuce  leaves,  chopped 

parsley  on  top. 

Celery  and  Apple  salad:  One  apple,  half  --^PPle  cut  in  dice,  celery  cut  .iulienne.     Mix  and  dress  on 
head  celerv  (30  cents)  '■^^'o  lettuce  leaves.     Mayonnaise  separate  in  boat. 

Tomato  Surprise:    One  tomato  (35  cents)    Cut  off  top,  emptied,  filled  with  celery  and  apple  cut  in 

dice  and  mixed  with  mayonnaise,  cover  with  the  top, 
and  serve  on  lettuce  leaf. 

Tomato  salad:  Two  tomatoes.    (Summer, 

30  cents;  winter,  40  cents)  Quartered  on  bed  of  lettuce.     Sliced  only  if  desired 

_       T..      i-  ,    J     ,^  .      ,      .,  ,    XX        Bed  of  lettuce  leaves  on  platter,  five  slices  of  cucumber, 

combination  salad:  10  inch  silver  platter      ^j^^^g  ^u^^^  tomato,  quarter  head  celery  cut  in   y,   inch 

tuii    (40   cents)  pieces,   a   few   radishes,   half  beet   sliced,   few   rings  of 

sliced  onicn  and  green  pepper  on  top  (no  eggs).  A 
little  cress,  romaine  or  chicory  rnay  be  added  if  avail- 
able. 

nr.-,^^  T«^„i+  »oi!.j.  ■n-i,^!^  ^^^^^  f^„^t Grape-fruit  cut  in  way  prescribed,  pieces  taken  out  and 

urape  Pruit  salad:  Whole  grape  fruit  on        ,,  ii^jili  t-  J-i         •_•        .^ 

*^    ,     ,    ,    ,,  ,  ,„  .",   ^  placed    on    bed    of   lettuce.      French    dressing   in    sauce 

boat. 


bed   lettuce    (40   cents) 


Grape    Fruit    and    Orang-e    salad:    Half 

grape    fruit    and    one    orange     (40    Same  as  Grape  Fruit  salad;  orange  cut  in  sections, 
cents) 

Pruit  salad:    (40  cents)  Same  as  Grape  Fruit  and  Orange;  add  little  apple  cut  in 

dice,  and  grapes,  cut  in  half,  grated  walnuts  sprinkled 
over. 

Celery  and  Potato   salad:   10   inch   silver   One  large  potato,  half  or  whole  knob  celery,  according 
jilatter   full    (30   cents)  to   size:    minced,   dressed,   chopped   onions   and   cliopped 

parsle\-. 

DESSERTS: 

Pruit  Compotes:  Saucer  full   (20  cents)        All    compotes    served    ice   cold,    with    cream    in    pitcher, 

separate. 

Banana  Compote:  Two  or  three,  according   Bananas  sliced,  and  covered  with  boiling  syrup,  various 

to  size  (20  cents)  flavors,  vanilla  best  suited  for  banana.     Cool  off  gradu- 

ally. 

Pig-  Compote:  Saucer  full  (20  cents)  Figs  stewed  in  syrup,  flavored  with  lemon. 

Apple  Compote:  Saucer  full   (20  cents)        Apples  peeled,  placed  immediately  in  water  with  lemon, 

cored    and    quartered,    stewed    in    sugar    water   flavored 
with  lemon  juice  and  peel,  strained. 


Macedoine     of     Pruit:     Saucer     full     (20 
cents) 


Various  fresh  and  canned  fruits  cut  in  dice,  in  syrup. 


Apple  Pie  and  other  ordinary  pies:  Indi-  Butter  pie  dish,  line  with  thin  layer  of  paste  as  fur- 
vidual  or  quarter  large  size  (15  nished  by  storerooms,  sliced  apples  or  other  fruits 
cents)  placed  inside,  flavored,  covered  with  paste  and  baked. 

Serve  on  dessert  plate,  back  of  cut  against  the  mono- 
gram so  that  point  is  facing  guest. 


THE  PEACTICAL  HOTEL  -STEWAED 


M3 


OKDKKS.    SIX(;LE    rOKTlOX    AND    PRICE 


TREI-ARATION   AND   SERVICE 


Deep  Dish  Apple  Fie  and  other  deep 
fruit  pies:  Individual,  in  small 
earthern  dish   (20  cents) 


Apples  blanched  and  flavored;  in  small  earthen  dish, 
covered  with  paste.  Dessert  plate,  dessert  spoon  and 
fork;  cream.     Serve  in  dish  on  9-inch  silver  platter. 


Apple  Fritters:  Tliree   (20  cents) 


Apples  sliced  thick,  cored:  marinade  of  sugar,  ciiina- 
mon,  lemon  juice  and  rum  or  brandy;  dip  in  baiter, 
fried  in  friture.  Sprinkled  with  powdered  susjar. 
Various  sauces  in  sauce  boat.  Serve  on  9-inch  silver 
platter. 


All  other  Fritters:   Three    (20  cents) 


Treated  same,  or  similar,  to  Apple  Fritters. 
Banana,  pear,  peaches,  apricots,  pineapple,  etc..  etc 


Whole  apple  peeled,  cored,  marinade  as  for  Fritters; 
clothe  in  thin  layer  of  puff  paste,  bake  slowly;  serve 
witli  both  hard  sauce  and  whatever  other  sauce  is 
specified.     Brandy  sauce  or  fruit  sauce  preferred. 

HARD  SAUCE  (fresh  butter,  washed  in  ice  water, 
whipped  with  fine  powdered  sugar,  flavor  with  brandy 
or  rum)  on  top  of  dumpling.     Serve  on  dessert  plate. 


Apple  Dumpling's:  One  (20  cents) 


All  kinds  of  fruits,  in  bottom  of  paste,  about  3  inches  in 
.  diameter.      Serve  on   9-inch   silver  platter. 


Fruit  Tartlets  Two  (20  cents) 


Feach  Cobbler:  Individual  (20  cents) 


Deep  dish  peach  pie  turned  out.  Made  in  metal  dish, 
to  get  bottom  brown.  Peach  Syrup,  flavored  with 
cinnamon.      Serve  hot  on  9-inch  silver  platter. 


Feaches,    Fears,    Apples,    Apricots    with 

Bice:  9  inch  silver  platter  full   (20 
cents) 


Fruit  stewed,  flavored;  rice  boiled  in  milk,  sugared  and 
flavored  with  vanilla  and  lemon  peel.  Mould  rice  in 
a  small  earthen  dish;  unmould  on  platter;  place  fruit 
on  top,  masked  with  the  fruit  syrup.  Hot  dessert 
plate. 


Fruit  Short  Cakes:  One  fifth  cut  (Price 
varying  according  to  season.  Gen- 
erallv   2.5   cents) 


One-fifth  cut  of  pie  size,  cake.     Two  layers  cake  with 
fruit  and  whipped  cream  alternately. 


Strawberry  Short  Cake:  (In  INIarch  and 
April,  30  cents;  May  and  June,  25 
cents) 


One-fifth  cut   of  pie  size,  cake.     Two  layers   cake  with 
fruit  and  whipped  cream  alternately. 


Assorted  Cakes:  Individual  box  (15  cents) 


Remove  from  box  and  place  on  silver  bread  tray  without 
tissue  wrapper  being  opened,  this  being  left  to  the 
passenger;  cake  to  be  placed  on  tray  so  that  when 
opened  long  wrapper  will  be  lengthwise  on  tray.  Des- 
sert plate  for  service.     Paper  doily  on  bread  tray. 


Flum  Fuddingr:  Individual  tin   (25  cents) 


With  hard  or  brandy  sauce.     Serve  in  fruit  saucer  on 
bread  plate.     Sauce  In  sauce  boat. 


Pudding's:    (Individual,   15  cents;  saucer, 
10    cents) 


All  puddings  served  with  either  cream  or  sauce  sepa- 
rate. All  puddings  served  in  individual  cup,  on  biead 
plate:  fruit  saucer  on  bread  plate  for  service.  Tea- 
spoon. 


Cornmeal,  Bice,  Sag'o,  Tapioca,  Farina, 
Noodles  Vermicelli  Pudding's:  (In- 
dividual, 15  cents;  saucer,  10  cents) 


All  cereals  and  farinaceous  compositions  for  these  pud- 
dings to  be  cooked  ihoroughly  Willi  milk,  sugarc^d  and 
flavored  with  vanilla  and  peel  of  lemon,  etc..  the  yolks 
of  the  eggs  to  be  mixed  with  the  butter  and  sugar,  the 
whites  beaten  separately  and  mixed  in  before  cooking' 
the  pudding.     Bake  in  pan  with  water  in  oven. 


Diplomat  Fudding':  (Individual,  15  cents: 
saucer.   10  cents) 


Various   cakes    cut    in   dice,    fruits,   peels,    etc.,    in   dice; 
place  in  pudding  cup,  fill  with  custard. 


Cup  Custard:  Individual    (15  cents) 


One  quart  milk,   V2  pound  sugar.  R  e.ggs,  flavored. 


Caramel  Custard:  Individual  (15  cents) 


iSfould    lined    with    bro^\•n    caramel:    otherwise   same   as 
Cup  Custard. 


Bice  Croquettes:  Three   (20  cents) 


Rice  cooked  in  milk,  flavored,  eggs  and  butter,  roll  in 
croquettes,  breaded,  fried  in  friture,  sugared.  Sauce 
separate.  Serve  on  9-inch  silver  platter.  Hot  dessert 
plate. 


Steamed  Fudding-s:  Saucer  (10  cents) 


English  style:  of  apple,  figs,  etc.,  roly-poly  of  dumpling 
paste,  cooked  in  dish  or  boiled  in  cloth. 


Bissoles  of  Fruit:  One    (15   cents) 


Of  apples,  etc.     Turn-over  st>le,  glazed,  served  hot.  with 
fruit  sauce. 


Jellies:  Individual  (15  cents) 


\'arious  styles  and  fla\ors.  I'ollow  instruction  on  pack- 
age of  jelly  iiowdfi.  Mould  in  inidding  cup,  unmould 
and  serve  in  fruit  saucer  on  bread  plate. 


Wine  Jelly:  Individual  (20  cents) 


Flavor  with   various  wines. 


244 


THE  PRACTICAL  HOTEL  STEWARD 


<ii;iii:i;s.  sin(;le  roirnoN  and  price 


PRErAKATION   AND   SERVICE 


Pruit  Jelly:  Individual   (20  cents) 


"Wine  jelly  containing  macedoine  of  fruit. 


Ice  Cream:  Individual   (15  cents) 


Water  Ices:  (1  ii  cents) 


Serve  in  cliilled  fruit  saucer  on  bread  plate. 


Same  as  Ice  Cream. 


Sherbet,  Punch:  Glass   (25  cents) 


Various  flavors  and  styles.  Water  ice  mixed  wines  or 
liquors,  wliipped  white  of  egg.  Serve  in  punch  glass 
on  bread  plate. 

CHEESP  WITH  CRACKERS:   (25  cents)    Individual  en>elope  clicese  biscuits  on  bread  plate  with 

all  orders. 


Canadian  Club  Cheese:  Individual  pot  (25    T^   ^e   served   in   original    pot   on   small   linen   ^loily   on 

bread  plate.     Dessert  plate  for  service.     Dessert  knife. 


Stilton  Cheese:  (25  cents) 


On  dessert  plate;  clean  napkin  rolled  around  the  cheese. 
Cheese  scoop.     Dessert  plate  and  dessert  knife. 


Canienibert:  Individual  tin  (25  cents 


Other  Individual  Cheese:  (25  cents) 
Welsh  Rarebit:  Individual  (40  cents) 


Taken  out  of  tin,  top  crust  cut  off.  Serve  on  bread 
plate  on  lettuce  leaf.  Dessert  plate  and  knife  for 
service. 

Same  as  Canadian  Club. 

Canadian  cheese  diluted  with  beer,  seasoned,  poured  on 
a  square  piece  of  toast  in  large  earthen  baker.  Serve 
ver\'  hot. 


INDEX  TO  DINING  CAR  SERVICE. 


Bacon    -37 

Beef    -33 

Beverages    228-229 

Bread,  Toast,  Rolls 22(5 

Calves  Brains,  etc 238 

Cereals    227 

Cheese   with   Crackers 244 

Cigars  and  Cigarettes 225 

Coffee,  Tea,  CJoeoa,  ^lilk 228 

Cold   Dishes 238-239 

Desserts    243 

Dining  Room   Service 223 

Eggs  and  Omelets 227-228 

Fish   231-232 

Fruits    225-226 

Game  Pies,  etc 239 

Game  and  Poultry 23.1 

Grilled  Dishes.  .  ." 23(5 

Kidneys    237 

Kitchen    Service ■    223 

Lamb  and  Mutton 234 


Lamb   and   Mutton    Chops 237 

Lemonade,  etc 229 

Oysters,   Crabs,   etc 232 

Pan  Cakes 228 

Pantry  Service 222 

Pies 242 

Pork  and  Ham 234-235 

Potatoes    241-242 

Poultry  and  Game 235 

Relishes    229 

Salads,  ]\Ieat  and  A'egetable 239 

Salads,  A'egetable  and  Fruit 242 

Sandwiches  226-227 

Sausages 235 

Shell   Fish 232 

Soups 229-230 

Spaghetti,   Macaroni,  etc 228 

Steaks    236-237 

A' egetables    239-240 

Wine   Serving 234 


Index  to  The  Practical  Hotel  Steward 


Aceoiuiting,  bar  and  whic  room  (Bailey)  .  .  ISS 
Accounting      system      of      country      hotel, 

European  plan 69 

A  la  carte,  The  Blackstone 57 

A  la  carte,  Chateau  Laurier  cards 42-45 

A  la  carte.  Hotel  Astor  luncheon 54 

A  la  carte,  Hotel      Jefferson      cards,      St. 

Louis   50-53 

A  la  carte    menus    36 

A  la  carte,  Palace  Hotel  cards,  San  Fran- 
cisco   46-48 

A  la  carte,  The  Rice,  Houston 60 

A  la  carte,  room  service  card 48 

A  la  carte,  shell  fish  menu 49 

A  la  carte,  Simpson's  Tavern,  London.  ...  58 

A  la  carte,  special  egg  bill 36 

A  la  carte,  Statler   cards 37-41 

A  la  carte,  sui^per,  Waldorf-Astoria 56 

A  la  carte,  supper  specialties,  Hotel  Astor  55 

A  la  carte  system,  American  vs.  European.  1 

All   nations'   dinner    menu 133 

Ambiguous  words,  use  no 88 

American  vs.  European,  or  a  la  carte  sys- 
tem   1 

Analysis  of  checks,  American   plan   dining- 
room    33 

Army   ration 156 

Art  of  drinking  wine 195 

Assistant  steward,  duties  of,  American  plan  10 
Assistant    steward,    duties    of,     European 

plan 11 

Auditors '  sheet 76 

Average  composition  and  fuel  value  of  com- 
mon food  23roducts 9 

Bachelors '  ball  supper 133 

Bailey  Book,  the 189 

Bailey  Book,  ruling  for  bar 190 

Bailey  system  of  keeping  track  of  bar  and 

wine   room 188 

Bake  shop  equipment  for  40-room  hotel.  .  .  16 

Bake  shop  equipment  for  250-room  hotel.  .  15 

Banquets    101 

Banquet  book,  the,  Tellman  's 136 

Banquet  menus,  miscellaneous 109-136 

Banquet  prospectus,  Relf 's 138 

Banquet  table  decoration,  Hotel  Utah....  110 

Bar  action  book   (Bailey) 192 

Bar,  Bailey  book,  ruling  for 190 

Bar,  detailed  re]iort  on 72 

Bar  issue  book,   Telhnan 199 

Bar  percentages,  getting  out  (P.ailey) .  . .  .  192 

Bars,  Warden 's  control  of 186 

Bar  and  wine  room,  Bailey  system 188 

Barrels,  cleaning 161 

Beef,  retail  buying  of 204 

Beef,  retail  cuts  of   (illustrated) 206 

Bills  of  fare   (see  a  la  carte). 

Bills-of-fare,  American  plan 86 

Bill-of-fare,  dinner,  American  arrangement  94 
Bills-of-fare  for     40-rooni     country     hotel, 

European  plan 22 

Bills-of-fare    for    100-room    country    hotel, 

European  plan 18 

Bills-of-fare    for    120-room    coimtiy    hotel, 

European   plan    23 


Bill-of-iare  headings   88 

Bill-of-fare,  lunch,  American,  specimen.  ...  91 

Bill-of-fare,   luncheonette 159 

Bill-of-fare  making,  method  of 88 

Bills-of-fare,  miscellaneous,  American  plan.  96 

Bill-of-fare  reflects  the  house 86 

Bill-of-fare,  Simpson's  Tavern,  London...  58 

Bills-of-fare,  supper,  American  plan 97 

Bills-of-fare  to   be  even   in  quality    (illus- 
trated)     .' 87 

Bill-of-fare,  variety  in,  strive  for 95 

Blackstone,    general   bill-of-fare 57 

Blending  wines   162 

Bookkeeping,  store  room,  American  plan .  .  62 

Bottles,  cleaning 161 

Brandy   1 S2 

Breakage  and  fines  book 29 

Breakfast    bill,    American    plan,    arrange- 
ment of 88 

Breakfast  cards,  American  plan,  specimens.  89 

Breakfasts,  club   20-25-118-134 

Breakfast,  good  at  any  hour 89 

Breakfast,  no  waste  in  preparing 89 

Breakfast   prescri|)tions,   club 118 

Breakfast  suggestions 21 

Buffet   luncheons      99 

Burgu)idy  wine  167 

Business  lunch,  country  hotel 26 

Butter,  serving  the,  American  plan 13 

Buying   79 

Canadian  Pacific  Railway  dining  car  service  222 

Card  system  wine  room  accounting 194 

Carving     139 

Carving  and  service,  American  plan,  stew- 
ard  superintend 28 

Carver,  steward  should  be  expert 28 

Catering  on  Mississippi  River 148 

Catering,  party 143 

Chef,    the,    and    his    crew,    American    and 

European  plans H 

Chef's  portion  sheet,  Hotel  McAlpin 221 

Check,  American  plan,  ruling  for 34 

Check  on  American  plan  dining  room 33 

Check  for  portion  sheet,  McAlpin 221 

(Checker,   the    28 

Choice  of,  on  menu  cards. 128 

Cigars,  detailed  report  on 72 

Cigar  issue  book,  monthly,  Tellman 203 

Cigar  requisition  sheets,  daily,  Tellman...  2(12 

Cigar  room  accounting  system.  Tellman.  .  .  199 

Claypool  room  service 152 

Clarenba<"h 's  receiving  issues  sheet ^^^^ 

Clarenbach  's  store  room  inventory 6(5 

Classification    of   wines 162 

(leaning  barrels  and  bottles 161 

Club  breakfasts 20-25-118-134 

Clyde's  wine  room  accounting    (card)....  194 

Coflee   pantry    12 

(Coffee  and  lea  making 12 

C7ombination  breakfast,  choice  of,  idea..    .  12S 
Commissary    department,    daily    statenier.t, 

Tellman' '. 204 

Condensed  menu,  e.xposition  of 124 

Control   of  American   plan   dining  room   in 

dual    plan    liotel l-'54 


246 


THE  PRACTICAL  HOTEL  STEWARD 


Control  of  bars,  Wordon 's  inetliod 186 

Cooper,  W.  A.,  diniiifj;  i-av  service '2'2'1 

Cost  of  feeding  employees  estimated S 

Country  hotel,  European,  accounting  system  69 
Country   hotel,    European   plan,   exposition 

of    .'.. 18 

Country   hotel,   glimpses   of   a   model 22 

Cream  and  milk,  serving  the 13 

Daily  report  of  store  room  issues 64 

Dailv    statement,    commissary    department, 

Tellman    204 

Daily  wine  room  issues,  Tellman 201 

Decisions,  impartiality  in 29 

Department  expenses,  table  of 74 

Detailed  rejjort  ou  meals 70 

Detailed  report  on  rooms,  bar,  cigars  and 

laundry     72 

Dining  car  service,  (.'anadian  Pacific 222 

Dining  car  service,  sj)ecial  index  for 244 

Dining  room,  American  plan,  saving  in.  . .  .  68 
Dining  rooms,  control  of  dual  plan  hotel..    154 

Dinner,  American  plan 93 

Dinner  bill-of-fare,  American,  arrangement 

of    94 

Dish  heaters,  the 27 

Dish    pantry    13 

Dish  washing,  satisfactory  method  of 13 

Duties  of  assistant  steward,  American  and 

European    plans 10 

Early  morning  duties 27 

Easter  cards,   menus 113 

Egg  boiler,  the 27 

Egg  bill-of-fare,  special 36 

Employees,  cost  of  feeding,  estimated....  8 

Employees,  the  feeding  of 5 

Employees,  feeding,  method  of  determining 

approximate  cost   of 10 

English  as  commercial  caterers 145 

Equipment,  kitchen  for  2o0-room  hotel.  ...  15 

European  vs.  American  or  a  la  carte  system  1 

Evening  duties,  American  plan 29 

Feeding  of  employees 5 

Feeding  employees,  method  of  determining 

approximate  cost  of 10 

Figures  from  country  hotel,  American  plan  153 

First  officers'  dining  room  menus 5 

Five  days  on  ^Mississippi  Kiver 14S 

Fixed  expenses,  table  of 74 

Food    products,    average    composition    aiul 

fuel  value  of 9 

Fruit     pantry,     American     and     p]uro])ean 

plans 12 

French  not  wanted  on  American  bills.  ...      88 

Fruit   brandies    183 

Fuel  value  of  common  food  products 91 

Game,  dressed,  preservation  of 84 

Garnishing 142 

Glassware    (illustration)    197-198 

Guests,  steward 's  relation  to 3 

Gridiron   dinner    146 

Headwaiter,  steward's  relation  to 4 

Ilel]i,  cheap,  no  jirofit   in 30 

Help,  give  a  fair  trial 3 

Help,  managing    17 

Helps '  meal  hours 14 

Help  must  respect  steward 3 

Help,   quality   of 30 


Help,  rules  for  government  of 27 

1 1  igh    cost    of    living 136 

Holiday    cards     Ill 

Hotel,  first  class  lunch  counter  in 2U8 

Hotel  Monthly  system,  store  room  account- 
ing    62 

Housekeeper,  steward's  relation  to 4 

impartiality  in  decisions 29 

Important     considerations     in     bill-of-fare 

making   86 

Index  to  dining  car  service  chapter 244 

Inlluence   of  the  press  on   bill-of-fare....  86 

Intoxicants,    as   to 29 

Inventory,  storeroom  monthly 14 

inventory,   storeroom,   wineroom,    bar,    and 

cigars    66 

Issue  book,  Hotel  Monthly  system 63 

Issue  book,  bar,  Tellman 199 

Issue  book,  cigars,  monthly,  Tellman 2U3 

Keeping  and  issuing  stores 64 

Kitchen  equipment  for  40-room  hotel 16 

Kitchen  equipment  for  250-room  hotel.  ...  15 

Kitchen  utensils,  economy  in 100 

Labor  market  to  be  considered 27 

Laundry,  detailed  report  on 72 

Liqueurs 183 

Lunch,  American  plan  menus 91 

Lunch  counter  in  a  first  class  hotel 208 

Lunch  room  bills  of  fare,  The  Lincoln.  .214-217 

Lunch  room  checking 209-213 

Lunch  room,   country  hotel 26 

Lunch  room  plan.  The  Lincoln 210 

Lunch  room,  The  Lincoln  (illustrated)  ....  211 

Lunch  rooms,  meet  competition  of 132 

Lunch  room,  percentage  of  profit  on 212 

Luncheons,    buffet    9& 

Luncheon,  a  la  carte 21 

Luncheon,  a  la  carte.  Hotel  Astor 54 

Luncheon,  a  la  carte,  Jefferson 135 

Luncheonette  bill  of  fare 159 

McGillan's  accounting  system,  country  hotel, 

European   69 

Maitre  d 'hotel,  steward's  relation  to 4 

^Manager,  steward's  relation  to 3 

Managing  helj)    17 

-Market    list    79 

.Market,  to   80 

Meals,  detailed  report  on 70 

Meal  liours,  helps ' 14 

Meal   tickets    154 

Meat,   average   composition   of   edible   por- 
tion of  different  cuts 85 

]\leat,  estimated  cost   (Farmers'  Bulletin).  85 
Meat,  net  cost  of  edible  portion  (Farmers' 

Bulletin) 85 

Meats,  preservation  of 83 

^lenus  a  la  carte 36 

Menus,  American  plan 34 

Menus  for  American  plan  hotel  ^3.5()-.t5.00  32 

]\Ienu,   after   theater   supper 134 

Menus,  around  the  world,  McHugh  collec- 
tion     

Menus,    40-room    country    hotel,    American 

jilan    

Menus  for  $2.50-a-day  hotel 31 

Menu,  the  banquet,  arrangement  of 102 

Menus,  banquet  suggestions 102 

Menus,  club  breakfast.  Hotel  Jefferson.  ...  134 


122 
30 


THE  PEACTICAL  HOTEL  STEWARD 


247 


Menus,  exposition  of  condensed  idea 

Menus,  family  style 

^Menus,  firs-t  otficers'  dining  room 

Menus,   foreign,    McHugh   collection 

Menu,  game,  table  d  'bote 

Menus,   holiday  cards 

Menus,  H.  M.  M.  B.  A 

Menu,  Hotel  Somerset,  pictorial 

Menu,  insurance,  in  policy  form 

Menu,  luncheon,  Whipple  Farm,  pictorial. 

Menus,  lunch,  American  plan 

Menus,  mess  hall 

]\Ienus,  miscellaneous  bancjuet 

Menus,  Northern  Pacific,  H.  M.  M.  B.  A. 
excursion    

Menus,  second  otficers'  dining  room 

Menu,   shore   dinner 118 

Menu,  tea  room  card,  Jefferson 

Menu,  use  and  abuse  of  the  word 

Mess  hall  menus 

Milk  and  cream,  serving  the 

Monthly  cigar  issues  book,  Tellman 

Monthly  summary  of  country  hotel  busi- 
ness, European    

Morals  must  be  looked  after 


124 
132 

5 
122 
118 
111 
103 
108 
119 
106 
91 

8 
109 

120 

7 

132 

135 


13 

203 


10 

29 


Rice,  Houston,  specialties  card 60 

Roach  ran  up  the  spout 68 

Rooms,  detailed  report  on 72 

Room  service,  keeping  track  of,  Henry.  .  .  1-52 

Rules  for   government   of  help 27 

Rules  must  be  enforced 27 


Xew  Year's  eve  selections,  menu Ill 

Nicht  wi  Burns,  menu 117 

Orders,  single  portion,  and  prices,  dining 
car  service   223 

Organizing,  governing  and  feeding  em- 
ployees, American  and  European  plans.  .        4 

Organization  for  40-room  hotel,  American 
plan     30 

Organization  for  100-room  Eurojiean  plan 
hotel    17 

Organization  for  100-room  $2  oO-a-day  hotel     31 

Organization  of  200-room  first  class  Amer- 
ican plan  hotel 32 

Organization  for  250-room  American  plan 
hotel 17 

Organization  of  500-room  European  jjlan 
hotel    35 

Organization  of  large  resort  hotel 32 

Pantry,  economy  in  the 13 

Pantry  equipment  for   40-room   hotel 16 

Pantry  equijtment  for  250-room  hotel 16 

Party  catering    143 

Pastry   and    bakery 12 

Portions  and  service   of  foods   for   dining 

ear 225 

Portion  sheet,  McAlpin  Hotel,  New  York.  221 

Preservation   of   dressed   game 84 

Preservation  of  meats 83 

Prices  reference   book,   Tellman  's 78 

Proprietor,  steward's  relation  to 3 

Punch,  American  plan  dinner  card  on 94 

Qualifications  essential  for  steward 3 

Eecapitulation,   Clarenbach   ruling 68 

Receiving  book,  store  room 62 

Receiving  l)ook,  wine  and  cigar  room 199 

Reference  book,  prices,  Tellman 's 78 

Refrigeration     14 

Report  daily  to  management,  store  room..  64 

Reprimands    29 

Requisition  blanks   77 

Resort  hotel,  organization  of 32 

Eetail  buying  of  beef 204 


Saving  in  American  plan  dining  room.... 

Schedule    of   service,   gridiron    dinner 

Scotch,    Burns,    menu 

Scrap-table,  saving  at  the 

Second  officers'  dining-room  menus 

Service  plates    (illustration) 

Service,  schedule  of,  for  gridiron  dinner.  . 

Serving,  what  dishes  to  use  in 

Shellfish   bill   of   fare 

Shrinkage,  how  to  avoid 

Silver  pantry,  American  and  European 
plans  

Silverware   (illustrated)    

Simpson  's    Tavern    bill-of-fare ,  . 

Special  breakfast   and  suppers,  club 

Standard  of  prices,  portions,  and  table 
service,    dining    car 

Statement,  country  hotel  business,  monthly 

Steaks,  weight  and  .price 

St.  Patrick 's  day,  cards 

Steward  adapt  himself  to  circumstances.  . 

Steward  and  chef  work  together 

Steward's   duties,   American   plan 

Steward  must  set  good  example  to  help .  .  . 

Steward's  relation  to  proprietor,  manager, 
guests,  housekeeper,  headwaiter,  maitre 
d'hotel    

Stock  on  hand  book 

Stock  relishes  out  of  place  on  the  card.  .  . 

Stores,  keeping  and  issuing 

Store  room,  the 

Store  room  accounting,  Clarenbach 's 

Store  room  bookkeeping,  American  plan.. 

Store  room  issue  book,  Hotel  ^lonthly  sys- 
tem     

Store  room  issues,  regular  hours  for 

Store  room   receiving   book 

Store  room,  the  steward  in  the 

Supper    

Sup])er  a  la  carte,  Waldorf  Astoria 

Supper  specialties,  Hotel  Astor 


68 
146 
117 

13 

7 

193 

146 

142 

49 

65 

13 

220 

58 

131 

222 

75 

153 

116 

3 

86 

2 

27 


3 

64 
88 
64 
14 
65 
62 

63 
14 
62 
14 
97 
56 
55 


Table  decoration.  Hotel  Utah 110 

Table  d  'hote 94 

Tea   99 

Tea  and  coffee  making 12 

Tea,  virtues  of 153 

Thanksgiving  cards,   menus 113 

Tips 133 

Trone,  what  it  means 155 

A'egetables,  American  jdan  dinner  card  on.  94 

A'egetable  marrow  for  American  tables.  .  .  .  158 

A'intages,  table  of 184 

Visiting,  no,   during  working   hours 29 

Warning   signs    29 

Washing  dishes,   satisfactory   metiiod   of .  .  13 

Washington's   birthdav   cards 116 

Whitewash ". 158 

Wines   160 

Wine,   art   of   drinking 195 

Wines,   classification   of,   where  grown   and 

how   made    162 

Wine  issues   14 


248 


THE   PRACTICAL    FIOTKL  STKWAlMi 


lies 
ucs 
ues 
lies 
lies 
lies 
lies 
lies 
nes 
lies 
nes 
lies 
lies 
lies 
nes 
nes 
nes 
nes 
nes 
nes 
nes 
lies 
nes 


nes 
nes 
nes 


Africa   

America 

Austria    

Australia    

Burgundy   

California 

Canaries    

Central  New  York. 
Cotes  du  riione.  .  .  . 
France  (still  dry)  . 

Germany    

Greece   

Italy    

Madeira 

Mexico   

Missouri    

Ohio    

Persia    

Portugal    

Eoumania   

Russia    

South  America 

South    of    France- 


-Ilerault,    Gaid. 


Aude  and  Pyrenees  Orientals 

Spain    

Switzerland    

Turkey    

ne  room,  the 

ne  room  accounting,  Bailey  system.  .  . 
lie  room  accounting,  card  system.  .  .  . 
ne  room  accounting,  Tellman  system. 

ne  room  issue,  daily,  Tellman 

ne  room  stock  book,  Tellman 

ne  room,  temperature  of 

omen,  hotel  for,  and  menus 


17() 
177 
17n 
177 
1(17 
IS! 
174 
ISO 
l(i7 
l(i.") 
Kis 
17.1 
174 
174 
lS-2 
ISO 
ISO 
17G 
17:? 
17ti 
17.1 
1S2 

167 
172 
17.1 
17() 

14 
ISS 
194 
19i) 
21)1 
200 

14 
1.31 


Yardman,  the    11 


The  House  of  John  Willy 


The  Hotel  Monthly.  (Est- 
ablished in  1892  )  A  tech- 
nical journal  of  world-wide 
circulation,  devoted  to  the 
hotel  and  catering  trades. 
Subscription  price  one  dollar 
the  year.  No  free  list.  Sam- 
ple copy  ten  cents. 


The  Hotel  Monthly  Hand- 
book Series.  (  Hotel  Monthly 
Press.)  Comprising  twenty- 
four  standard  publications.  A 
reference  library  for  caterers. 


The  John  Willy  Specially 
Ruled  Hotel  Blank  Books 
and    Loose   Leaf    Devices. 

(The  House  of  John  Willv 
was  the  first  to  market  spe- 
cially ruled  account  books  for 
hotels.) 


The  John  Willy  Patented 
Rack  and  Card  Devices  for 
Keeping  Hotel  Front  Office 
Accounts  (the  guest  ledger 
card  kept  in  the  room  rack). 
Used  by  more  tnan  2,500 
hotels. 


The  John  WilJy  Hotel  Direc- 
lory.  Revised  annually  and 
mailed  free,  each  year,  to 
more  than  14,000  hotels  and 
2,000  clubs  ;  the  free  distrib- 
uti?n  paid  for  by  cooperative 
advertising  of  hotels  and  bus- 
iness houses.  A  page  an- 
nouncement, 5/2  X  8  inches, 
costing  $100,  is  bound  into  a 
book  that  is  kept  alive  for 
reference  purposes  for  a  year. 
This  Directory  retails  at  50  cts. 
the  copy.  18,000  circulation 
guaranteed.  No  other  adver- 
tising medium  is  so  numer- 
ously referred  to,  or  so  thoroly 
covers  the  United  States. 


Hotel  Monthly  Handbooks 

Also  other  technical  books,  forming  a  selected 
library  of  the  standard  works  of  reference  for  the 
hotel  and  catering  trades. 

A   Selection    of    Dishes    and    The    Chef's    Reminder,    (Chas. 

Fellows).  The  book  thut  has  met  with  the  brgest  sale  and  is  in 
most  demand  from  managers,  stewards  and  cooks.  Isin  vest  pocket 
form,  220  pages.  The  most  complete  and  serviceable  pocket  ref- 
erence book  to  culinary  matters  that  has  ever  been  pubhshed. 
It  is  not  a  cook  book,  in  the  general  sense  of  the  word,  but  is  full  of 
ideas  and  suggestions  regarding  bill-of-fare  dishes.  Chapters  are 
devoted  to  entrees  of  all  kinds,  salads,  soups,  con.sommes,  flsh 
and  their  sauces,  sauces  in  general,  garnishes,  fancy  potatoes,  mis- 
cellaneous recipes,  hints  to  cooks  and  stewards,  suggestions  for 
breakfast,  lunch  and  supper  dishes,  chafing  dish  cookery,  menus, 
and  a  pronouncing  glossary  of  culinary  terms.  Hundreds  of  the 
disheslisted  are  given  with  their  bil'-ot-fare  namesonly,  as  the  cooks 
understand  the  basic  work  in  preparing  dishes,  and  the  sauces 
and  garnishes  are  treated  separately,  with  information  as  to  their 
component  parts.  Thousands  of  men  who  possess  a  copy  of  this 
book  say  it  is  their  greatest  help  Printed  on  bond  paper,  bound  in 
flexible  leather "1 

The  Culinary  Handbook,  (Chas.  Fellows).  Presents  in  con- 
cise form  1  nformation  regarding  the  preparation  and  service  of 
nearly  4,000  different  bil!-of-fare  dishes:  also  gives  much  informa- 
tion of  encyclopedic  nature  regarding  foods  of  all  kinds.  Quick 
reference  to  every  dish  described  is  facilitated  witii  an  index  of  39 
columns  arranged  in  alphabetical  order,  and  cross  indexed,  so  that 
no  matter  what  oneislooking  for,  all  he  has  to  do  is  to  find  the 
initial  letterand  underit,  inalphabet^cal  order, for  second,  third  and 
fourth  letters,  etc  .  the  article  wanted,  with  page  on  which  It  is 
found.  Referring,  for  instance,  to  a  sauce  of  any  particular  kind. 
Find  the  word  Sauce  in  the  index,  and  under  it  will  be  found  in 
alphabetical  order  149  different  sauces;  and  under  .Salads,  71  dif- 
ferent kinds,  exclusive  of  the  variations  in  making.  Under  head 
of  Sausage  there  are  45  different  kinds  described,  with  directions 
for  making  as  well  as  cooking  and  serving.  In  fact,  the  sausage 
Information  in  this  book  is  more  complete  than  in  any  other  pub- 
lished.    190  pages:  Gx9inches,  bond  paper, leather  cover S2 

Fellows'  Menu  Maker  is  the  last  Of  the  successful  ready  ref- 
erence books  compiled  by  Chas.  Fellows,  author  of  "A  Selection 
of  Dishes  and  the  The  Chef's  Reminder  "and  "The  Culinary  Hand- 
book. "  In  this  book  Mr.  Fellows  has  compiled  in  concise  form 
thousands  of  suggestions  for  daily  changes  on  the  bills-of-fare,  both 
.American  and  European  plan,  for  breakfast,  luncheon  and  dinner 
cards,  and  so  arranged  as  to  give  popular  changes  from  day  to  day 
to  give  acceptable  variety.  These  changes  include  soups,  flsh, 
bolides,  entrees,  roasts,  and  specials.  In  their  presentation  he 
starts  with  typical  bills-of-tare,  and  the  changes  are  such  as  might 
be  made  in  these  bills  from  day  to  day.  Also  he  has  presented  a 
chapter  entitled  "Suggestions  for  Specials  for  the  Day."  in  which 
the  dishes  are  priced  and  underlined  with  brief  information  regard- 
ing their  composition.  Also,  he  submits  several  sample  menus 
for  business  lunches,  banquets,  and  small  party  dinners,  and  one 
very  serviceable  feature  of  the  book  is  a  list  of  the  most  popu- 
ular  di.shes,  as  soups,  fl.sh,  boiled  meats,  roasts,  and  entrees.  The 
book  is  supplemented  with  110  pages  of  sample  menus  and  bills- 
of-fare,  several  of  them  photographic  reprotluctions,  and  repre- 
senting the  cards  of  hotels  and  restaurants  of  both  first  and  second 
class,  lunch  rooms,  transportation  catering  menus,  club  menus, 
wine  list,  caterer's  list,  and  several  illustrations  of  gla.ss,  china  and 
silverwares  and  banquet  scenes.  The  book  is  indexed;  printed 
on  fine  qualit  v  paper :  page  fix9  i  nches.  cloth  bound S2 

The  Lunch  Room,  (Paul  Richards) , is  the  newest  of  the  culinary 
books  and  bids  fair  to  become  one  of  the  most  popular  ever  pro- 
duced. In  writing  this  book  Mr.  Richards  covered  all  branches 
of  the  business.  In  its  pages  can  be  found  1  unch  room  plans: 
illustrations  of  equipment;  chapters  on  management,  salesmanship 
and  bookkeeping;  suggestions  for  bill.s-of-fare;  reproduction  of 
articles  from  technical  journals  relating  to  lunch  room,  and  about 
2,000  recipes  for  luncli  room  dishes.  Tt  is  a  complete  guide  to 
making  and  marketing  unch  room  foods  and  beverages.  The 
book  is  of  particular  value,  not  alone  to  those  who  operate  lunch 
rooms,  but  to  hotelkeepers  who  may  consider  the  advlsabiliy  of 
putting  in  a  I  unch  room  in  connection  with  their  business;  a  depar- 
ture that  has  become  very  general  since  so  many  country  hotels 
are  changing  to  modified  American  or  to  European  plan,  the  unch 
room  be  ng  the  stepping  stone  to  the  change.  Printed  on  fine 
quality  of  paper,  strongly  bound S2 

Paul  Richards'  Pastry  Book  Is  the  title  in  brief  Of  "Paul 
Richards'  Book  of  Breads,  Cakes,  Pastries,  Ices  and  Sweetmeats, 
Especially  Adapted  for  Hotel  and  Catering  Purposes."  The 
author  is  known  as  one  of  the  mo.st  skillful  all  around  bakers, 
pastry  cooks  and  confectioners  In  America,  and  has  demon.strated 
the  quality  of  his  work  in  leading  hotels.  In  writing  this  book 
he  took  particular  pains  to  have  the  recipes  reliable  and  worded  in 
such  simple  fashion  that  all  who  read  them  may  readily  under- 
stand and  work  from  them.  The  book  isin  seven  parts.  Part  I 
Is  devoted  to  fruit  jellies  and  preserves:  jams,  jellies,  compotes 
and  syrups  ;  preserved  crushed  fruits  for  sherbets  and  Ices;  preserv- 
ing pie  fruits:  sugar  boiling  degrees;    colors.     Part  II,  pastry  and 


pie  making,  pastes  and  fillings;  pastry  creams,  patty  cases,  tarts 
and  tartlets;  icings.  Part  III,  cake  baking:  Part  IV,  puddings 
and  sauces;  Part  V ,  ice  creams,  ices,  punches,  etc. :  Part  VI,  breads, 
rolls,  buns,  etc. :  Part  VII,  candy  making  and  miscellaneous  recipes; 
bread  economies  in  hotel;  caterers'  price  list.  The  recipes  are 
readily  found  with  the  aid  of  36  columns  of  index  and  cross  index 
in  the  back  of  the  book,  this  index  forming  in  itself  a  complete 
directory,  so  to  speak,  of  breads,  pastry,  ices  and  sugar  foods. 
Printed  on  linen  ledger  paper;   page  6x9  inches,  16S  pages,  bound 

in  leather S2 

Pastry  for  the  Restaurant,  by  Paul  Richards,  a  vest  pocket 
book  of  158  pages,  is,  as  its  title  indicates,  especially  produced  for 
the  use  of  bakers  employed  in  restaurants  and  Europ-an  plan 
hotels.  The  style  of  work  required  for  the  American  plan  hotel 
with  table  d'hote  meal,  and  that  for  the  European  plan  ho'el 
restaurant,  where  each  article  is  sold  for  a  separate  price,  has 
brought  about  a  demand  for  a  book  with  receipts  and  methods  es- 
pecially adapted  for  the  preparation  of  bakery  and  pastry  goods  for 
individual  sale.  The  first  chapter  is  devoted  to  French  Pastries, 
w.hieh  are  now  so  generally  sold,  yet  so  little  understood,  because  of 
the  misnomer  title;  then  follows  cakes  and  tarts  of  every  kind ;  pies 
i  n  great  variety :  puddings,  hot  and  cold  :  ices,  ice  creams,  and  ma,ny 
specialties,  al  set  forth  with  ingredients,  quantities,  and  methods 
of  mixing  and  preparing,  and  instructions  for  oven  or  temperature 
control  Mr.  Richards'  other  books  have  become  standard  the 
world  over,  and  this  one  will  be  equally  reliable.  The  index  to 
this  book  makes  a  very  complete  reference  to  popular  pastry  goods 
and  will  be  found  valuable  as  a  reminder.    The  book  is  printed  on 

bond  paper  .bound  in  flexible  leather SI 

The  Vest  Pocket  Pastry  Book,  (John  E.  Meister).  This 
little  book  conta  ns  500  recipes, including  57  for  hot  puddings,  pud- 
ding sauces,  etc.:  77  for  cold  puddings,  side  dishes,  jellies,  etc.; 
90  fori  ce  creams,  water i  ces,  punches,  etc. ;  6S  for  pastes,  patties, 
pies,  tarts,  etc. :  77  for  cake;  17  for  Icings,  colorings,  sugars,  etc.; 
60  for  bread,  roll.",  yeast  raised  cakes,  griddle  cakes,  etc. ;  as  well 
as  55  miscellaneous  recipes.  Mr.  Meister  wrote  this  book  at  the 
requestottheeditorof  The  Hotel  Monthly,  who  had  heard  his  work 
highly  complimented  by  his  employers,  who  said  they  believed  him 
to  have  no  superior  as  a  first-class  workman.  The  recipes,  while 
given  in  few  words,  yet  are  easily  understandable,  and  have  helped 
thousands  of  bakers  to  improve  their  work.     The  book  isindexed; 

printed  on  bond  paper,  bound  in  flexible  leather gl 

The  Vest  Pocket  Vegetable  Book,  (Chas.  G.  Moore)  has  done 
more  to  populari'.e  the  cooking  and  serving  of  vegetables  in  hotels 
and  restaurants  than  any  oti>er  book  ever  published.  It  was 
written  with  thisidea.The  author  took  particular  pains  to  make 
this  ittle  volume  a  classic  and  his  masterpiece,  and  he  succeeded 
remarkably  well.  Into  120  pages  he  has  condensed  more  informa- 
tion regarding  the  history,  cultivation,  nutritive  qualities,  and 
approved  forms  of  cooking  and  serving  vegetables  than  can  be  found 
In  any  other  book,  no  matter  how  large;  and  It  has  been  demon- 
strated to  be  a  book  without  mistakes.  Recipes  for  soups,  sauces, 
garnishings  and  salads  supplement  the  general  recipes.  There 
are  7S  ways  of  preparing  potatoes,  19  of  mushrooms,  19  of  onions, 
15  of  cabbage,  etc  ,  27  of  beans,  15  of  rice,  25  of  tomatoes,  and 
others! n  number  in  proportion  to  theiri  mportance.  The  vegetables 
are  given  with  their  English  names  and  the  French  and  German 
translations.     The  book  is  indexed,  printed  on  bond  paper,  bound 

In  flexible  leather tl 

The  Book  of  Sauces,  by  C.  Hermann  Senn,  is  the  newest  of 
The  Hotel  Monthly  Handbook  series.  Mr.  Senn  is  the  author  of 
the  famous  Twentieth  Century  Cookery  Book,  The  Menu  Book, 
Practical  Gastronomy,  and  ten  other  culinary  books  that  have 
become  standard  in  Europe,  and  that  have  extensive  sale  In  .America. 
His  Book  of  Sauces  is  the  most  complete  work  of  the  kind  that  has 
ever  been  produced.  It  treats  the  subject  thoroly  from  every 
angle  and  covers  all  kinds  of  sauces  for  meat,  poultry,  flsh,  and 
salad  dishes:  also  sweet  sauces.  This  book  is  adapted  not  alone  for 
the  bote  1  and  catering  trades,  but  also  for  family  use  the  world 
over.  Epicures  will  find  it  invaluable  for  the  suggestions  and 
practical  instructions,  together  with  the  culinary  lore  therein  con- 
tained.   The  book  Is  put  up  in  vest  pocket  size,  printed  on  bond 

paper,  and  bound  in  flexible  leather $1 

The  Fish  and  Oyster  Book,  by  Leon  Klentz,  for  many  years 
chef  of  Rector's  (the  noted  sea  foods  restaurant  In  Chicago),  Is  a 
handy  vest  pocket  volume,  the  leaf  measuring  3x6' 3  inches.  In 
this  book  Mr.  Klentz  tells  in  concise  manner  how  to  cook  practically 
every  kind  of  fish  that  Is  brought  to  the  American  market; and 
not  only  explains  the  method  of  cooking,  but  also  the  making  of 
the  sauces  and  the  manner  of  service.  Every  recipe  Is  given  with 
Its  blll-of-fare  nainein  English  and  its  translation  into  the  French. 
The  recipes  Include  also  such  dishes  as  frogs'  legs,  all  kinds  of 
shell  llsh,  snails,  terrapin,  and  the  tlsh  forcemeats.  Also  there  is  an 
appendix  with  specimen  fl.sh  and  oyster  house  luncheon  and  dinner 
menus,  with  and  without  wines     The  book  Isindexed,  printed  on 

bond  paper,  bound    n  flexible  leather SI 

Vachon's  Economical   Soups   and   Entrees,   (Joseph   Vachon) 

was  written  In  response  to  a  demand  for  a  book  that  would  tell  how 
to  prepare  savory  dishes  fromi  nexpensive  materials  at  small  cost; 
and. In  particular,  how  touseupl  ef lovers;  by  which  is  meant  good 
cooked  foods  not  served  at  a  previous  meal,  and  which  have  not 
In  way  any  lost  their  marketable  value  In  the  sense  of  deterioration 
of  quality,  but  which  can  be  served  in  hotel  or  restaurant  in  the 
same  appetizing  manner  that!  eftovers  are  served  In  well-to-do 
families.  Mr.  Vachon  was  selected  to  write  this  book  because  of 
his  reputation  as  an  economical  chef.     In  it  he  has  given  recipes 


In  particular  for  meat  entrees  of  the  savory  order,  stews,  pies  and 
croquettes,  hash,  saiads,  and  fried  meats.  The  soups  ineludc 
creams,  broths,  bouillons,  chowders,  purees,  pepper-pots  and  the 
like.  It  is  two  book.s  In  one,  separately  indexed,  printed  on  bond 
paper,  leaf  3x7  inch<?s,  bound  in  flexible  leather SI 

Tellman's  Practical  Hotel  Steward:  (new,  revised  and  en- 
larged edition  by  John  Tellman).  The  duties  of  the  modern  hotel 
.steward  are  concisely  sot  forth.  Theauthoris  a  thoroughly  practical 
man,  known  as  a  good  organizer,  an  executive,  a  master  of  his 
calling.  lie  is  a  man  more  of  action  than  words;  a  logical  thinker, 
with  the  ability  to  express  hlm.self  clearly.  The  short,  pithy  sen- 
tences n  his  book  and  the  large  araountof  information  boileddown 
Into  small  space  has  made  i  t  of  particular  value,  not  alone  for 
stewards,  but  managers.  The  book  contnins  lists  for  kitchen 
efiuipment  for  diiTercnt  sized  houses,  market  lists,  chapters  on 
managing  the  help,  buying,  the  care  of  meats,  bills-of-fare,  ban- 
quets, carving  and  party  catering;  also  an  exhaustive  chapter  on 
■'wines  of  the  world"  and  a  chapter  on  wine  room  bookkeeping. 
In  rewriting  this  book  Mr.  Tellman  has  adapted  t  for  European  as 
well  as  American  plan.  The  new  edition  contains  articles  on 
accounting  that  are  of  especial  value   S2 

Tellman's  Pocket  Prices  Reference  Book,  ruled  tO  Show  the 
brand,  minimum  and  maximum  price,  size  package,  and  quantity 
purchased  of  about  a  thou.sand  articles  the  steward  usually  buys. 
Including  foods,  beverages,  and  equipment;  these  all  indexed. 
It  also  contains  tables  to  show  house  count,  per  capita,  and  average 
cost  of  the  various  articles  for  comparative  use.    Price SI 

The  Hotel  Butcher,  Garde  Manger  and  Carver.  (Frank 
Rivers.)  The  aiithor  has  cultivated  a  new  field  in  culinary  litera- 
ture, and  produced  a  book  both  novel  and  useful.  His  experience 
as  butcher,  carver,  chef  and  steward  enabled  him  to  compile  facts 
regarding  meals  and  meat  economics,  from  the  bulchcr  shop  to  the 
dining  room  table,  that  will  be  invaluable  to  managers,  stewards, 
chefs,  and  all  persons  employed  in  culinary  work.  His  bookdigests 
the  subjects  of  buying,  handling,  sale,  and  service  of  meats,  poul- 
try and  fish  for  hotels,  restaurants,  clubs  and  institutions.  It  is 
varied  with  suggestions  for  the  use  of  meats  and  trimmings  for 
particular  dislies;  the  composition  of  these  dishes  set  forth  in  con- 
cise form.  The  information  is  clarilied  by  the  use  of  about  :500  il- 
lustrations. A  valuable  feature  of  the  book  is  an  appendix  com- 
posed of  "gleanings  from  THE  HOTEL  MOXTIILY"  of  articles 
of  particular  interest  to  caterers;  the.se  including  kitchen  and  re- 
frigerator plans;  illustrations  of  kitchens,  pantries,  and  garde  man- 
ger departments;  specially  contributed  articles  on  meats  and  cater- 
ing topics,  including  service;  also  editorial  paragraphs.  The  index 
Is  so  comprehensive  that  any  item  may  be  referred  to  on  the  in- 
stant    200  pages,  cloth  bound,  price S2.00 

Clifford     M.     Lewis'    "American    Plan    Check    System"    is 

destined  to  serve  a  very  useful  purpose  in  stopping  waste  and  in- 
creasing profits.  The  system  has  demonstrated  i  ts  effectiveness  in 
hotels  conducted  by  Mr.  j>ewis.  It  has  brought  about  a  great 
saving,  both  in  store  room  issues  and  dining  room  service,  and 
provided  not  only  a  check  between  dining  room  and  kitchen,  but 
also  between  front  ofHce  and  dining  room.  The  book  is  Uustrated 
with  20full  pageillustratlons.i  ncluding  forms  of  checksfor  different 
requirements  .waiters  record  sheets,  bills  of  fare  with  illustrations 
of  tally  of  orders  and  totals  of  each  dish  served,  and  rulings  for 
extra,  cash,  and  complimentary  meal  tickets  and  for  service  checks. 
Thetextmatterexplains  very  thoroly  the  workingsot  thesystem. .  ..SI 

Applegreen's  Bar  Book,  (John  Applegreen,  formerly  of  Kins- 
ley's, Chicago,  and  Holland  House,  New  York),  Is  a  standard  work 
m  high  class  mixed  drinks;  now  in  I  ts  third  revised  edition.  The 
recipes  occupy  56  pages  of  the  book,  and  include  53  cocktails, 
15  sours,  21  punches,  24  fizzes,  II  rickeys,  4  Collinses,  10  toddies 
6  coolers,  39  hot  drinks,  14  highballs.  19  tarty  drinks,  11  j  uieps. 
and  smashes,  14  temperance  drinks,  6  daisies,  7  frappes,  and  50 
miscellaneous  drinks,  including  appetizers,  bracers,  headache 
mixtures.  Hips,  Invigorators,  brain  dusters,  and  the  like.  The  book 
is  useful  for  the  hotel,  club,  or  home,  and  illustrated  with  sugges- 
tions for  buffet  glassware.  It  is  ndexed,  printed  on  linen  paper, 
bound  i  n  flexible  eather SI 

Drinks,  (Jacques  Straub,  wine  steward  of  The  Blaekstone, 
Chicago),  is  the  latest  In  hand  books  for  the  buffet.  It  contains 
700  rec-ipes  for  alcoholic  and  non-alcoholic  beverages,  including 
400  cockt:iils.  The  author  has  prefaced  the  recipes  with  a  chapter 
on '"rhe  Therapeutic  Values  of  Wines";  also  illustrates  appropriate 
glassware.  The  book  is  adapted  for  the  hotel,  club,  home  and 
wherever  wholesome  mixed  drinks  are  served.  96  pages,  printed  on 
bond  p.iper.  bound  In  flexible  eather SI 

The  American  Waiter,  (John  B.  Goins),  is  the  Only  published 
book  that  treats  intelligently  of  the  waiter's  work  from  bus  boy  to 
head  waiter,  for  both  hotel  and  restaurant  requirements.  The 
author  has  recently  completed  Part  2  of  this  book,  tie  new  part 
devoted  1  argely  to  European  plan  service,  and,  combined  with 
Part  1,  which  is  devoted  largely  to  American  plan  service,  has 
rounded  out  a  manual  which  is  very  valuable  to  those  who  would 
give  table  service  of  the  kind  suited  for  the  average  hotel.  Inter- 
spersed in  the  book  are  chapters  on  the  care  of  tatle  wares,  salad 
making,  table  setting,  carvlni.:,  dishing  up.  liandllng  of  sea  foods, 
building  of  banciuet  tables,  and  many  other  useful  items  of  infor- 
mation. The  book  is  illustrated,  vest  pocket  size,  printed  on  bond 
paper,  hound  In  flexible  leather SI 

The  Frank  E.  Miller  Monthly  Wages  Table  Book  for  28, 
30  and  31-day  months  is  in  form  of  three  wax  engraved  sheets 


bound  into  a  leather  cover.  The  tables  are  from  SIO  to  SlOO  a 
month.    Price   on  bond  paper.  7.")  cents:  on  linen $1 

Preston's  Calculator  is  the  old  Standard,  based  on  '4  days 
at  so  much  per  day,  or  week,  or  month  of  thirty  days,  or  fraction 
thereof.  The  tables  range  upward  from  50  cents  to  SIO  per  day; 
from  S2..50toS50  per  w'k  ;  and  from  S5  to  SI  50  pernio.  Price  50  ct8. 

The  Rankin  Calculatins  Tables,  10  cents. 


Clarenbach  System  of  Hotel  Accounting  (Second  edition). 
Describes  a  complete  system  of  bookkeeping  for  the  average  hotel 
of  the  American  plan ;  and  with  slight  changes  can  be  adapted  for 
all  kinds  of  hotels.  It  utilizes  the  Hotel  Monthly  patented  room 
rack  ledger  system  for  the  front  otllce,  and  provides  simple  and 
effective  methods  of  keeping  track  of  the  dinereiit  departments, 
as  store  room,  wine  room,  cigar  room;  aI.so  explains  method  of 
keeping  the  private  office  books,  including  journal,  ledger,  and 
private  ofHce  cash  book.  The  only  complete  system  of  hotel  book- 
keeping in  print;  profusely  illustrated.  Printed  on  linen  i  edger 
paper;  bound  inleather S3 

The  Pattison  Loose  Leaf  and  Card  System  for  Hotel  Front 
Office  Bookkeeping.  (W.  C.  Pattison).  Utilizes  the  Hotel 
Monthly  patented  room  rack  ledger  system  for  its  base,  and  elabor- 
ates with  cash  sheets,  auditor's  sheets,  methods  of  handling  mail 
and  express,  keeping  track  of  bills  due,  etc.,  etc.  The  only  book 
of  its  kind  in  print.  Profusely  illustrated.  Printed  on  linen  ledger 
paper,  bound  i  n  1  eather S3 

Hospitality,  (John  McGovern)  Is  a  series  of  chapters  presenting 
in  entertaining  fashion  the  history  of  hospitality  from  the  earliest 
record  of  man  on  eaJth  to  the  present  time SI 

Whitehead's  American  Pastry  Cook.  The  quantities  Of  the 
recipes  are  calculated  on  the  average  orders  of  about  fifty  persons 
choosing  from  a  bill-of-fare.  This  book  also  contains  chapters  on 
salads  and  cold  meat  dishes.  In  hisi  ntroduction  to  the  book  Mr. 
Whitehead  says:  "In  many  of  the  morei  mportant  matters  such 
as  puff  paste,  bread  and  rolls,  cakes, i  ces,  creams,  and  pie  mixtures, 
and  in  cold  meat  dishes,  corned  beef  management  and  salads, 
the  standard  of  one  pound  or  quart  used  will  be  found  to  make  the 
recipes  equally  useful  for  private  families,  and  the  trouble  of 
dividing  the  larger  quantities  i  n  other  cases  wil  1  probably  be  fully 
repaid  by  the  simple  conciseness  of  the  directions,  the  absence  of 
all  technical  jargon,  and  the  professional  knowledge  of  the  art 
of  cookery  imparted  in  every  page.      Price S2 

Whitehead's     Hotel     Meat     Cooking,     comprising    hotel    and 

restaurant  fish  and  oyster  cooking;  how  to  cut  meats;  and  soups, 
entrees,  and  bills-ol-fare.  Several  thousand  copies  of  this  book 
have  been  printed  and  sold,  and  thousands  of  hotelkeepers  and 
caterers  acknowledge  a  great  measure  of  their  success  due  to  the 
influence  of  this  book,  which  teaches  the  careful  handling  of  foods, 
the  economical  use  of  foods,  the  necessity  of  cleanliness  in  all 
departments  of  the  kitchen,  and  presents  many  suggestions  for 
bill-of-fare  dishes  that  can  be  made  from  leftovers  and  served 
at  a  profit;  also  suggestions  lor  using  up  all  parts  of  the  carcass 
that  are  good  for  food.  The  book  i s  i nterspersed  with  anecdotes 
and  snap|)y  little  editorials  scintillating  with  wit  and  wisdom $2 

Whitehead's  The  Stewara's  Handbook:  For  many  years 
this  was  the  only  book  in  print  that  instructed  in  the  steward's 
duties  and  outlined  the  management  of  the  back  part  of  the  house; 
and  today  there  is  no  other  book  that  occupies  the  peculiar  field 
that  this  one  does.  Several  pages  are  devoted  to  illustrations  of 
reciuisition  blanks,  market  sheets,  storeroom  issue  book,  storeroom 
stock  book,  and  sample  menus  and  bills-of-fare.  It  tells  of  the 
head  waiter  s  duties,  of  club  and  party  <:atcring,  and  of  catering 
extraordinary.  Also  there  Is  a  profusely  illustrated  chapter  on 
napkin  folding;  250  pages  of  the  book  are  devoted  to  "  W  hitehead'a 
IJictlonary  of  Dishes  and  Culinary  Terms  and  .-Specialties,"  and 
this  diolionary  of  dishes  is  today  one  of  the  most  serviceable  works 
of  reference  for  caterers  in  the  world S3 

Whitehead's  Cooking  for  Profit:  Intended  for  the 
small  hotel,  restaurant  and  lunch  room,  and  the  boarding  house. 
The  author,  when  writing  it.  put  himself  In  the  position  of  the 
man  or  woman  who  had  "to  count  tlie  cost  "  very  carefully  in  all 
matters  of  table  supply,  both  meat  and  i)astry:  the  management 
of  food  on  liand;  also  to  sec  that  nothing  Is  wasted.  170  pases 
of  this  book  compri.se  a  diary  of  the  author  during  eight  weeks 
employed  at  a  small  summer  hotel:  and  he  tells  In  langua^je  from 
the  heart  the  trials  and  tribulations  of  landlord  and  cook  in  pro- 
viding three  meals  a  day  under  adverse  conditions;  as  supplies 
not  arriving  on  time,  trouble  with  the  help,  with  boarders,  adverse 
weather  conditions,  and  the  ingenious  devices  adopted  from  neces- 
sity for  storing  and  preserving  meats,  vegetables,  fruits,  and  dairy 
foods.  Occasion.'illy  the  pa^es  are  illumined  with  broad  smiles, 
as  when  there  has  been  a  lucky  haul  of  flsh,''or  the  social  parties 
are  successful,  or  when  business  is  rushing  and  everybody  happy. 
The  author  gets  down  to  hard  pan  when  he  itemizes  how  meals 
are  pre|)ared  for  fourteen,  or  sixteen,  or  twenty  cents  per  capita. 
It  is  not  like  reading  a  cook  book;  it  is  more  i  nteresting,  more 
like  a  faithful  portrayal  of  human  nattire  between  the  kitchen 
and  the  dining  room S3 

Whitehead's  Family  Cook  Boo'k  is  composed  of  recipes  con- 
tributed tochicago  Herald.     Has  merit  of  absoiutereliabllity .  SI  .50 

Ranhofer's  Epicurean:  (Charles  Ranhofer,  Of  Delmonicos) . 
This  book  is  1.200  pages,  and  weighs  about  ten  pounds.  It  is  the 
most  extensive,  the  most  complete,  the  most  readable,  the  most 
attractive,  and  the  best  all-around  cook  book  that  has  ever  been 
published.     The  first   chapter  Is  devoted   to   table  service,   with 


Instruction  in  menu-making  and  the  care  and  service  of  wines, 
the  decoration  of  the  table,  the  fixing  of  the  sideboard,  complete 
dining  room  instr'ietions  for  the  service  of  course  dinners,  trench 
and  Russian  service  is  explained.  There  are  li.sts  of  china,  glass,  and 
silver,  etc.;  a  table  of  supplies  in  which  the  French  and  English 
names  are  giv«n,  and  a  market  list.  Then  follows  144  pages  of 
menus  for  breakfasts,  luncheons,  dinners,  buffet  or  standing  suppers, 
collations,  hunting  parties,  garden  parties,  dancing  parties,  etc. 
All  dishes  in  the.se  menus  are  numbered  to  conform  with  recipes  for 
them  in  the  body  of  the  book.  Tliere  is  a  chapter  on  elementary 
methods,  in  which  even  the  drudgery  work  in  the  kitchen  is  ex- 
plained, and  all  the  work  done  by  apprentices  in  the  early  stages  of 
hotel  kitchen  work.  The  chapter  on  kitchen  utensils  is  very  full, 
every  utensil  illustrated.  Then  come  the  recipes:  200  soups, 
251  sauces,  133  garnishes,  191  side  dishes,  101  shell  fish,  21S  flsh 
165  beef,  165  veal,  75  mutton,  109  lamb,  48  pork,  224  poultry, 
163  game,  19?  miscellaneous  entrees,  267  salads,  172  vegetables, 
100  eggs,  37  farinaceous  foods,  233  sweet  entrees,  170  cakes.  17 
breads,  1 89  ices  and  iced  drinks,  90  confectionery,  and  several  illustra- 
tions of  centerpieces.  There  is  an  exhaustive  chapter  on  wines,  several 
recipes  for  mixed  drinks,  and  64  pages  devoted  to  a  collection. 
of  Delmonico  menus.  The  index  occupies  44  double-column  pages. 
There  are  more  than  800  illustrations.  A  most  excellent  feature 
of  The  Epicurean  is  that  every  recipe  in  it  appears  under  a  good 
honest  English  name,  alongside  of  which  is  the  translation  of  it  in 
to  French.  Marketed  in  two  bindings,  cloth  .S8:  Halt  Russia  .  .  SIO 
Franco-American   Cookery   Book;   (1  elix  Deliee)      Thefeature 

that  particularly  pleases  In  this  book  is  that  it  contains  a  menu  for 
every  day  in  the  year,  365  in  all:  the  dishes  for  each  menu  appropri- 
ate for  the  sea.son,  and  the  recipes  for  the  dishes  printed  in  large  clear 
type  immediately  following  each  menu.  Another  good  feature  Is 
that  the  dishes  are  given  their  lOngllsh  name;  consequently  are  more 
understandable  than  tbo.se  of  the  hifalutin  books  that  indicate  a 
dish  cannot  be  made  e:;cept  under  a  French  name.  There  are 
several  illustrations  and  a  complete  index.     The  recipes  are  based 

on  sufflcient  for  eight  persons g3.50 

The  International  Cook  Book,  tl'ilippini  i ,  modeled  somewhat 

after  the  1  ranco-Anerican,  previously  described,  in  which  the 
menus  are  given  and  recipes  for  the  dishes  follow  the  menus. 
There  are  separate  breakfast,  luncheon  and  dinner  menus  for  365 
days.  It  contains  1*7  recipes  for  beef  dishes,  22  for  breads,  rolls 
etc.,  8  for  butter,  23  for  cereals,  603  for  desserts  in  general,  400  eggs, 
580  fish,  49  game,  23  hors  d'oeuvres,  91  lamb,  79  mutton,  58  pork. 
168  poultry,  etc.,  64  salads,  12  sandwiches.  91  sauce.s,  405  soups, 
95  veal,  and  339  recipes  for  vegetables.  A  supplementary  chapter 
contains  recipes  from  foreign  countries  acquired  by  Mr.  FUippinl 

in   his  travels.    1.059    pages SI .  50 

A    Guide    to    Modern    Cookery,    (,A.    EscO'fler,    Of  the  Carlton 

Hotel,  London),  is  the  newe*;!  of  the  modern  cook  books.  Mr. 
EscofBer  ranks  very  high  in  his  profession  and  has  gained  fame  from 
his  mastery  of  the  culinary  art.  His  book  is  S50  pages,  2.973  recipes; 
Is  printed  in  large  clear  type,  and  reflects  only  that  which  is  first- 
class.     It  is  indexed  both  fcjr  recipe  number  and  page  number .  .  ..  S4 

the    \VI^Idorf   Cook   Book S2.50 

Filippini's  One  Hundred  Ways  of  Cooking  Egfes SO. 50 

Dainty  Dishes,  (Adolphe  Meyer),  is  devoted  to  hors  d'oeuvres 
and  savories  (hot  and  coldi,  fish  and  shellfish,  entrees,  vegetables, 
eggs,  and  cheese  dishes.  It  is  a  very  handy  book  for  the  high- 
class  chef  who  would  be  informed  on  the  newer  dainties SI 

The  American  Salad  Book,  (DeLoup;,  covers  salads  Of  all 
kinds — meat,  fish,  vegetable,  flower,  and  fruit — condiments,  dress- 
ings,   and    sauces SI  .  25 

Salads,  Sandwiches,  and  Chafing  Dish  Dainties,  (Janet  Mc- 
Kenzie  llilli.  is  a  valuable  book,  particularly  from  its  illustrations, 
showing  the  ai)pcarance  of  the  dishes  ready  for  service  and  daintily 
garnished.  The  book  is  a  classic  of  its  kind;  and  while  written  for 
family  use,  has  found  quite  a  large  sale  with  hotels,  restaurants, 

clubs,  and  caterers SI. 50 

Th«  Book  orE^treos,  (J.  Mc.  K.  Hill) Si  .50 

Chineaeand  Japanese  Cook  Book SO  .  50 

Baker's  Bread,  (Faul  Richards)  is  a  handy  volume  containing 
reliable  information  upon  the  subject  treated.  Hundreds  of  recipes 
arr;  given,  including  for  buns  and  rusks,  coffee  cakes,  doughnuts; 
mulfliis,  and  griddle  cakes;  hearth  baked,  French,  home-made,  rye, 
Vienna,  and  special  bread?;  individual  breads  and  rolls;  zwiebach 
and  stollen;  yeasts  and  their  use;  also  a  valuable  chapter  on  flours. 

especially  as  rcg'rds  testing  and  storage SI 

Ice  Cream  and  Cakes  is  a  popular  book  (OF  the  pastry  cook's 

library.     Contains  nfarly  -^OOrecipes SI. 50 

Huling's  American    Candy    Maker g5 

The  Art  of  Baking  and  Ornamental  Confectionery,  (Her- 
man Hueg>,  printed  in  the  English  and  German  langUi.ges,  is  a 
standard  and  popular  work.  It  contains  several  illustrations  of 
designs  for  cakes,  hordes,  pyramids  and  centerpieces.  .  .  .  .  .  .S2.50 

Hueg's  Art  of  Baking.  Condensed SO. 50 

Carving    and    Serving    (Mrs.  Lincoln) S0.75 

Seurre's  Practical  Cookery  Guide $2.00 

Canning.  Preserving  and   Picklinft.  by  Marion  Neil. ...SI    15 

Preserving    and    Picklini;    (G^ine   Lemcke) SI 

Universal  Dictionary  of  Menus:  One  Of  the  most  Serviceable 
books  for  translations.  It  is  printed  in  Switerzland  and  imported 
by  the  Hotel  Monthly.  Contains  the  irench,  English  and  German 
translations  of  biM  of  fare  di.shes  in  parallel  columns.  Is  particurlla  y 
serviceable  for  preparing  bills-of-fare 10.75 


Food  Values  by  Edwin  A  Locke .  .$1.25 

Food.  What  It  Is  &  Does,  by  Edith  Greer.     Illustrated. SI  .25 

The  Something  Different  Dish,  by  M.  H.  XeU.     A  collection 

of  recipes  for  out-of-the-ordinary  dishes.     40  illnstrations.  .  .   SO  50 

Remco's    Manual   of   Apartment    House   Service  is  of   Value 

to  hotelkeepers  for  the  information  it  gives  regarding  the  back  part 
of  the  house,  in  particular  the  engineers'  and  firemen's  depart- 
ments;   and  elevator   mens,  janitors',   porters'  and  housemen's 

work;  rules  for  the  help,  how  to  rid  of  vermin,  etc $1 

The  to   Up-Date-Waitress,   iJ.  McKHJll    $1.50 

A  Guide  to  Hotel   Housekeeping,   (Mary  E.  Palmer) $1 

Institution    Recipes,    (Emma  Smedley) $1.25 

The  American  Cook  Book,  (J.  McK.  Hill) $1 

Quotations  for  Occasions  has i  ts  selections  subdivided  under  a 
hundred  or  more  beads  so  that  the  right  one  for  the  right  course  or 

the  right  subject  can  be  quickly  referred  to $1.50 

The  Grocers'  Encyclopedia,  the  most  complete  and  best  Il- 
lustrated work  on  foods  ever  produced,  750  pages,  8x11  Inches. 

An  invaluable  book  for  the  manager,  steward  and  chef SIO 

Fancy  Drinks  and  Popular  Beveragesby  (William  Schmidt)pre- 

sents  500  recipes  of  the  kind  prepared  only  in  f^rst-cla-ss  places,  50ct3. 

Jerry    Thomas'    Bartender's    Guide  iS    an    oldtime    Standard 

work    Paper  50  cents;  cloth 75  cts. 

Modern  American  Drinks  (George  J.  Kappeler)  a  Standard 
book  because  of  its  reliability $1 

The  Wine  Steward's  Manual gl 

The  Dispensers'  Formulary  or  Soda  Water  Guide.  A  prac- 
tical handbixik  for  soda  fountain  operators,  consisting  of  over2  000 
tested  formulas  for  soda  fountain  products,  with  complete  i  nfor'ma- 
tion  on  fountain  service,  fountain  standards,  ice  cream  standards 
and  formulas,  and  1  uncheonctte  service,  ncluding  an  appendix  of 
manufacturers'  formulas,  together  with  descriptive  information  of 

their  fountain  apparatus,  sundries  and  supplies SI. 50 

Senn's  Twentieth   Century  Cook    Book,   1,000  pages,  an  all- 

around  cook  book,  profusely  illustrated «jj 

Senn's   Menu  Book   and   Practical   Gastronomy  Is  the  mOBt 

popular  culinary  reference  book  published  in  Europe.  It  presents 
the  bill  of  fare  names  of  dishes  in  the  French  language,  together 
with  concise  explanation  in  the  English.  Several  pages  devoted 
to  sample  menus,  also  to  a  culinary  dictionary  with  pronunciation 
feature,  and  information  as  to  when  foods  are  in  season  $2 

Senn's  The  Art  of  the  Table  is  devoted  in  the  main  to  how  to 
wait  on  table,  how  to  fold  serviettes,  and  how  to  carve  The 
chapter  devoted  to  '■waiting"covers  the  waiter's  work  very  thoroly, 
including  the  service  of  wines,  the  making  of  popular  bever.ages 
and  the  care  of  tablewares.     Illustrated gx 

Senn's    Recherche   Side    Dishes SI    25 

Senn's  How  to  Cook  Vegetables,  500  recipes.  Most  of  the 
vegetables  are  illustrated,  showing  appearance  in  raw  state  SI. 25 

Senn's  Recherche  Hors  d'Oeuvres  and  Sandwiches.        Con- 

tains  a  large  variety  .sandwiches,  rclishps.  canapes,  etc SO. 60 

Senn's    Potato    Cookery,    300  recipes SO. 75 

Senn's  Book  of  Salads  devoted  to  green  and  other  vegetables, 

flsh.  poultry,  game,   meat  and  fruit  salads $0.50 

Senn's  Cooking  in  Stoneware SO  50 

Senn's  Eggs  and  Omelets SO. 75 

Senn's  Cookery  for  Invalids  and  the  Convalescent .  ..SO  50 

f:iubs  and  Their  Management S2.50 

.\mcrikanische  Gerichte,  by  .Alfred  Fries,  grill  room  chef  of 
the  Congress  Hotel,  Chicago.  This  book  is  entirely  in  German. 
Its  principal  mi.ssion  is  to  give  recipes  for  the  newer  dishes  called 

for  i  n  high  class  places SI .  50 

German  National  Cookery  for  American  Kitchens  (Da- 
vadis),  printed  altogether  in  German.     (Also  this  book  translated 

into    English.)     Each    book    sells   for SI. 25 

Guide  du  Maitre  d'Hotel,  in  F'rench $1 

Genuine  German  Cooking  and  Baking  (Lena  Meier),  recipes 

printed  in  Oernian  and  English S2..')0 

The  John  Willy  Hotel  Directory  of  the  United  States  and 
Canadalists  about  15,000  hotels,  giving  sofar  as  obtainable,  the 
plan  and  rate  per  day.  Puhllsiied  in  I'ebniary  of  each  year  50  cts 
Hotel  Monthly  Back  Numbers:  The  only  reference  library 
of  hotel  technical  information  is  that  to  be  found  in  the  back  num- 
bers of  The  Hotel  Monthly,  dating  from  1893  to  the  present  time. 
The  complete  set  of  these  books  is  not  obtainable,  but  '  "urtecn  or 
more  of  the  volumes  are  on  sale.  They  are  bound  up  a  year  to  the 
book.  Each  year  that  can  be  supplied  up  to  1908  is  SI  the  volume. 
The  later  years,  are  each SI. 50 

THE  HOTEL  MONTHLY:  Every  person  encaged  in  the 
hotel  and  catering  trades  will  find  THE  HOTEL  MONTHLY 
of  service  to  liim.  The  periodical  is  issued  on  the  loth  day  of 
each  month,  is  100  pages,  and  published  for  the  purpose  of 
disseminating  ideas  of  value.  The  subscription  price  is  $1.00 
the  year :    a  single  copy  for  sample  is  ten  cents. 

Books  sent  by  mail  or  express,  charges  prepaid, 
upon  receipt  of  price. 

For  Sale  by  JOHN    WILLY 

443  South  Dearborn  Street  CHICAGO,   ILL. 


££i;'^^"«^""^'***«^**^ 


T 


U 


UNIVERSITY  OF  CALIFORNIA 

Santa  Barbara  College  Library 


University  of  California 

SOUTHERN  REGIONAL  LIBRARY  FACILITY 

405  Hiigard  Avenue,  Los  Angeles,  CA  90024-1388 

Return  this  material  to  the  library 

from  which  it  was  borrowed. 


I  JW-l 


*^w^-^w^y**-my*i-\ 


